Background: The term probiotics have been described as live microorganisms associated with fermented foods that confer health benefit to the host. For a long time, researches into the world of probiotics have extensively and predominantly centred upon species of lactic acid bacteria and until recently Saccharomyces cerevisiae, as the only well-defined and proven probiotic yeast strain. The purpose of this study was to isolate and characterise the yeast species associated with the fermentation of wholegrain millet sourdoughs and investigate in vitro the possible probiotic potential of the isolates. Methodology: Wholegrain millet sourdoughs were prepared by spontaneous fermentation of the flours with tap water in the ratio 1:1 (w/v) for 48 h at 28 ± 2ºC through backslopping. A total of twenty five yeasts were identified based on their cultural, morphological and biochemical characteristics. The selected isolates were characterized to species level using API 20 C AUX test identification kit. Probiotic properties examined included bile salt and acid tolerance under conditions simulating the human gastrointestinal tract (GIT) and positive antagonistic activity against selected pathogens following well established procedures. Results: The selected isolates investigated were characterized to belong to species of Saccharomyces and Kluveromyces. All of the isolates were discovered to exhibit sufficient survival under acidic pH of 2.0 with values ranging from 1.0log cfu ml-1 to 7.8log cfu ml-1 and showed high resistance to bile salt with values ranging from 63-99%. They also exhibited good antimicrobial activity against enteric pathogens of E. coli, Salmonella typhimurium, Staphylococcus aureus, Klebsiella pneumonia, Streptococcus pyogenes, Proteus vulgaris and Pseudomonas sp. Conclusion: Millet sourdoughs can serve as an affordable nutritionally healthy substrate for delivery of probiotics to the gastro-intestinal tract, thereby proffering basic health functionality. This study allowed to isolate and to identify yeast species present in millet sourdoughs with technological potential for sourdough applications.

Ogi a widely consumed breakfast cereal in Nigeria and other West African countries plays an important role in the nutrition and economy of many of the populace, especially among the under-privileged as its consumption cut across all age groups. It is significant for its application as a cheap and convenient weaning food for children, breakfast and soft meal for adult, convalescents, pregnant and nursing women. This paper is aimed at reviewing the production of ogi from different cereals, which maize (Zea mays), sorghum (Sorghum bicolor) and millet (Penisetum glaucum). The microflora of ogi is mainly dominated by lactic acid bacteria which are generally regarded as safe with Lactobacillus plantarum dominating and certain beneficial fungal species which belong to the genus Saccharomyces and Aspergillus niger. The safety of the potential microorganisms which are responsible for the fermentation of the product from the various substrates is also of vital importance.  The importance of good hygiene practice to reduce post production re- contamination of the product which could possibly lead to food poisoning especially at the grassroot level is also considered. The widespread use of ogi as a weaning food for children in sub-Saharan Africa makes this review very significant and relevant.

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