A Novel Millet-Based Probiotic Fermented Food for the Developing World

Abstract

Probiotic yogurt, comprised of a Fiti sachet containing Lactobacillus rhamnosus GR-1 and Streptococcus thermophilus C106, has been used in the developing world, notably Africa, to alleviate malnutrition and disease. In sub-Saharan African countries, fermentation of cereals such as millet, is culturally significant. The aim of this study was to investigate the fermentation capability of millet when one gram of the Fiti sachet consortium was added. An increase of 1.8 and 1.4 log CFU/mL was observed for S. thermophilus C106 and L. rhamnosus GR-1 when grown in 8% millet in water. Single cultures of L. rhamnosus GR-1 showed the highest μmax when grown in the presence of dextrose, galactose and fructose. Single cultures of S. thermophilus C106 showed the highest μmax when grown in the presence of sucrose and lactose. All tested recipes reached viable counts of the probiotic bacteria, with counts greater than 106 colony-forming units (CFU)/mL. Notably, a number of organic acids were quantified, in particular phytic acid, which was shown to decrease when fermentation time increased, thereby improving the bioavailability of specific micronutrients. Millet fermented in milk proved to be the most favorable, according to a sensory evaluation. In conclusion, this study has shown that sachets being provided to African communities to produce fermented milk, can also be used to produce fermented millet. This provides an option for when milk supplies are short, or if communities wish to utilize the nutrient-rich qualities of locally-grown millet.

Improving Health and Wealth by Introduction of an Affordable Bacterial Starter Culture for Probiotic Yoghurt Production in Uganda

“…At the conducted scale, the concept presented here has shown to function as a rural poverty reduction strategy. Since the probiotic starter culture can also be used for the fermentation of cereals such as millet and corn [73,84], the scope of application can further extend. This is particularly relevant for the purpose of detoxification (reduction of aflatoxins) [54].…”

Development of Probiotic Fruit Juices Using Lactobacillus rhamnosus GR-1 Fortified with Short Chain and Long Chain Inulin Fiber

“…However, an increase in sugar sweetened beverage consumption, including some fruit juices, has raised concerns along with the rising rates of obesity and type two diabetes [29]. Nevertheless, L. rhamnosus GR-1 is a facultative heterofermentative bacterium that utilizes fructose (or fruit sugar) as a substrate for energy to produce organic acids such as lactic acid [30,31]. It has been shown that sugar supports the growth of probiotics [6].…”

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

“…Lactobacillus rhamnosus GR-1 and Streptococcus thermophilus C106 10 6 cfu/g [98] Oat based symbiotic drink Rhizopus oryzae, L. acidophilus 10 8 cfu/mL [99] Oat-based probiotic drink…”