Applied and Natural Science Foundation
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Journal of Applied and Natural Science
An International Journal | Print ISSN: 0974-9411 | Online ISSN: 2231-5209
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Journal of Applied and Natural Science 7 (1): 260–264 (2015)
Effect of Saccharomyces boulardii and Lactobacillus acidophilus fermentation on little millet (Panicum sumatrense)
Pampangouda1*, K. B. Munishamanna2 and H. Gurumurthy1
1Department of Agricultural Microbiology, University of Agricultural Sciences, Bangalore-560065, INDIA
2Food microbiologist PHT scheme, University of Agricultural Sciences, Bangalore-560065, INDIA
*Corresponding author. E-mail:
Abstract : The fermentation of little millet (Panicum sumatrense) carried out by probiotic yeast (Saccharomyces boulardii) and lactic acid bacteria (Lactobacillus acidophilus). The germinated little millets grains were fermented for 5 days grains were dried and grounded in a grinder and sieved. The sieved flours were analyzed for proximate composition, minerals and phytic acid content. The results showed that the little millet fermented by combined inoculation of Saccharomyces boulardii and L. acidophilus significantly enhanced protein content (10.95%)and decreases the fat (2.61%) and carbohydrate (82.01%) and single inoculation with L. acidophilus decreased the fibre (1.05%) and ash (2.30%). Single inoculation of L. acidophilus enhanced the minerals content Ca (41.44mg), Mg (141.08 mg) , phosphorus (238.43mg), Fe (7.98 mg) and Zn (4.69mg) and over dual inoculation and control treatments. Similarly, Single inoculation of Lactobacillus acidophilus showed significant reduction in phytic acid (114.76 mg) content over dual inoculation (126.49 mg) and control (188.95 mg) treatments. The results indicated that fermentation of little millet by L. acidophilus enhanced mineral contents and reduction in phytic acid content.

Keywords :Lactobacillus acidophilus, Little millet, Probiotic, Saccharomyces boulardii
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