Fermented Millet Research Articles

Identification of volatile compounds in fermented millet based beverages by gas chromatography-mass spectroscopy

Volatile compounds impart flavour in food and beverages and make the food and food products appealing. The present study involves the development of fermented millet beverages from minor millets viz., foxtail millet, little millet, kodo millet, proso millet and barnyard millet, by using an isolate of Propionibacterium sp. as fermentation agent. The volatile compounds present in the newly developed fermented millet-based beverages were identified using hexane-extracted samples by gas chromatography-mass spectrophotometry (GC-MS). The results revealed the presence of 21 volatile compounds in foxtail- and proso-millets, 18 compounds in little millet and barnyard millet and 19 compounds in kodo millet. The dominant volatile compounds observed were benzene derivatives, hexadeconoic acid, acetic acid, sitosterol and octadecanoic acid in all five minor millet fermented beverages.

Effect of ginger flour supplementation on fermented millet flour ‘ibyer’ anti-diabetic and biochemical properties

A mucoso-respiratory highly contagious disease; COVID-19, has led to tremendous global health and economy damages. This virus could be dampened through home use of fermented bio food material. Fermented millet flour (ibyer) is an indigenous non-alcoholic gruel made from cereals either (maize, sorghum and millet). It is prepared by cooking reconstituted cereal flour or wet milled paste with water. In this study, fermented millet fl our supplemented with ginger powder blends were formulated in the ratio 100:0, 95:5, 90:10, 85:15, 80:20, 75:25 and 70:30 for the production of gruel. The blends were subjected to feeding trial experiment using wistar albino rat. Results analysis revealed that Serum cholesterol was less than 200 mg/dl. The fasting blood glucose was also within the recommended range (67.7 - 125.0 mg/dl). The biochemical parameters were within recommended range, total serum protein ranged from 5.82-7.06 g/L, Alanine aminotransferase ranged from 28.53 to 41.13 iu/L, Aspartate aminotransferase ranged from 28.50 to 48.66 iu/L. The albino rats showed slight increase in body weight throughout the experimental period, ranging from 78.67 -103.80 g. The experiment shows that the diet did not have any adverse effect on the experimental animals and were within the recommended range hence a good anti diabetic blend and has excellent biochemical profile properties for homes use.

Effect of Fermented Millet Flour Ibyer Supplemented with Ginger Powder on Hematological indices and Body Weight of Wister Albino Rats

In this study, fermented millet flour supplemented with ginger powder were formulated in the ratio 100% millet flour: 0% ginger flour, 95% millet flour:5% ginger flour, 90% millet flour:10% ginger flour, 85% millet flour:15% ginger flour, 80% millet flour:20% ginger flour, 75% millet flour: 25% ginger flour, and 70% millet flour:30% ginger flour respectively for the production of “Ibyer”. The blends were subjected to feeding trial using male wistar albino rats of 3 weeks old, weighing 100g to 130g obtained.

Does Fermentation Really Increase the Phenolic Content in Cereals? A Study on Millet.

Millet is underutilized in Europe, despite its advantages compared to other common cereals. In Asia and Africa, millet is mainly eaten in fermented form; its consumption has beneficial properties on human health. Three millet batches were compared in terms of free and bound phenols by High Performance Liquid Chromatography-Diode Array Detector-Mass Spectrometry (HPLC-DAD-MS). The richest one in terms of bound phenols was selected for testing via a basic (0.1 M NaOH) and an acidic (1.2 M H2SO4) hydrolysis, in which 149.3 and 193.6 mg/100 g of phenols were recovered, respectively. The ability of fermentation, with yeast and Lactobacilli, to increase the content of phenolic compounds was verified. Five withdrawalswere performed to verify the influence of fermentation time on the total phenolic content. The greatest phenolic content was observed after 72 h. Fermentation increased the cinnamic acids and flavonoids contents by approximately 30%. Vitexin and vitexin 2″-O-rhamnoside contents were significantly higher in the fermented millet; these compounds partially inhibit the protein tyrosine phosphatase enzyme, which is overexpressed in type-2 diabetes. A molecular dynamic simulation showed the two flavonoids to be allosteric inhibitors. The phenolic extract from fermented millet demonstrated a higher level of antioxidant protection on human erythrocytes by ex vivo cellular antioxidant activity in red blood cells. In this context, functional foods based on fermented millet could represent a new trend in European markets.

Nutritional composition of some artisanal infant flours produced locally in Ivory Coast

Objective: This work aims to assess the nutritional composition of some Ivorian artisanal flours. Methodology: Five varieties of artisanal infant flours were collected. Flour 1 (corn, millet, rice, soybean); flour 2 (fermented millet, soya, tapioca); flour 3 (fermented millet, soy, tapioca); flour 4 (fermented corn, sprouted corn, Macrotermes subhyalinus); flour 5 (fermented millet, sprouted mil, Macrotermes subhyalinus). Moisture, ash, protein, lipid and fiber contents were determined according to AOAC standards. Minerals (calcium, magnesium, sodium, potassium, iron, copper, zinc and manganese) were determined by atomic absorption spectrophotometry and phosphorus by colorimetry. Results: The analyzes show that the composition of the various flours varies from one sample to another: moisture (4.82 - 6.82g / 100g); proteins (13.65 - 15.07 g / 100g); lipids (5.10-11.16 g / 100g) ash (0.99 - 2.26 g / 100g); fiber (2.12 - 3.98 g / 100g); carbohydrates (68.53 - 76.30 g / 100g) energy (402.58 - 434.26Kcal / 100g); potassium (510.34 - 976.38mg / 100g); phosphorus (100.21 - 334.85 mg / 100g); Calcium (23.66-70.96 mg / 100g); Magnesium (62.38 - 99.73 mg / 100); Sodium (56.80 - 389.56 mg / 100g); Zinc 3.84 - 11.2 mg / 100g); manganese 9.6 - 107.67 mg / 100g); iron (5.01 - 9.60 mg / 100g); copper (4.25-13.1 mg / 100g). Macrotermes subhyalinus dried powder and soybeans significantly improve the protein and mineral content. Conclusion: All flours have a good protein content around 15%. The incorporation of Macrotermes subhyalinus dried powder has improved the lipid and mineral content of flours 4 and 5. The energy values of the flours analyzed are important. FAO / WHO recommends that weaning foods be energy rich. These data could be exploited for the choice of flours for a better feeding of children.

Chemical Functional and Sensory Properties of Complementary Diets from Blends of Fermented Millet (<i>Penniselum glaucum</i>) with Groundnut (<i>Arachis hypogeae</i>) and <i>Moringa oleifera</i> Seed Flours

Malnutrition resulting mostly from poor infant feeding practices is a major public health problem in Nigeria. This study evaluated the nutritional and functional properties of flour blends prepared from fermented millet, groundnut and <i>Moringa oleifera</i>, as well as attributes of the gruel obtained from the composite flour. Seven blends were formulated using NutriSurvey for Linear Programming Software and compared with <i>Ogi</i> (traditional complementary food) and cerelac (commercial flour). Data were analyzed using statistical packages, means values separated using Ducan’s New Multiple Range (DNMR) test at P<0.05. Protein, fat, fibre and ash content of the formulated samples ranged from 18.18-20.46, 10.89-20.72, 3.44-3.89, and 1.62-3.30g/100g, respectively, and all were significantly higher (P<0.05) than in <i>ogi</i> (7.08, 5.61, 0.92 and 1.18), while energy values (Kcal/100g) ranged between 427.17 and 481.16. Calcium, phosphorous, zinc and iron content of the formulated samples were significantly higher P<0.05) than in <i>ogi</i>, but lower to cerelac. Bulk density, water absorption capacity, least gelation and swelling capacity of the blends ranged from 0.75-0.81g/ml, 2.81-4.24ml/g, 12.33-18.67% and 3.01-5.91% respectively. Sensory evaluation indicated that the samples were highly rated (P 0.05) with sensory scores of above 5.00 for all the sensory attributes investigated. The study shows that the formulated samples are of high nutrient dense products and possess good functional and sensory properties which are needed for the production of complementary foods for infants and older children.

Solid-state fermentation of pearl millet with Aspergillus oryzae and Rhizopus azygosporus: effects on bioactive profile and DNA damage protection activity

The present scientific work envisaged the effect of fermentation, starter culture, solvent type, concentration of solvent and extraction conditions on pearl millet phenolics. Fermentation of pearl millet grains was performed using two filamentous fungal strains (Aspergillus oryzae and Rhizopus azygosporus) for a specific period (336 h). Pearl millet koji was extracted under optimized conditions and studied for the presence of specific bioactive compounds using high performance liquid chromatography (HPLC). Results confirmed the presence of ascorbic acid (1.55 mg g−1), p-coumaric acid (1.04 mg g−1) and cinnamic acid (0.71 mg g−1 as major compounds in unfermented pearl millet and ascorbic acid (10.23 mg g−1), gallic acid (8.95 mg g−1), resorcinol (2.90 mg g−1, catechol (7.60 mg g−1), vanillin (4.58 mg g−1), p-coumaric acid (3.96 mg g−1), quercetin (2.74 mg g−1), benzoic acid (5.10 mg g−1) and cinnamic acid (5.14 mg g−1) in A. oryzae fermented millet (AoFM). Specific phenolics in R. azygosporus fermented millet (RaFM) were ascorbic acid (8.80 mg g−1), gallic acid (4.70 mg g−1) and p-coumaric acid (1.27 mg g−1) along with other minor phenolics. DNA damage protection activity was observed maximum till 288 h of fermentation for AoFM and 240 h of fermentation for RaFM.

Fermented pearl millet: a product with enhanced bioactive compounds and DNA damage protection activity

Pearl millet cultivar PUSA-415 was fermented for a period of 10 days using Rhizopus azygosporus as a starter culture. Aqueous ethanol (50%) was used as extraction phase to extract bioactive constituents from Rhizopus azygosporus fermented millet (RFPM) and unfermented millet (UFPM) flours at 44.5 °C for 23 min. Extracts were evaluated for the presence of bioactive compounds, antioxidant potential, enzymatic activities and DNA damage protection activity (DDPA). Solid state fermentation significantly (p < 0.05) enhanced the bioactive constituents with the highest values being observed on 10th day of fermentation. The ranges for different bioactive properties [Total phenolic content (TPC), Condensed tannin content (CTC)] were, TPC [6.6–21.8 mg gallic acid equivalent/g dry weight basis (mg GAE/g dwb), CTC (101.3–176.7 mg catechin equivalent/100 g dwb)] and enzymatic activities [α-amylase (61–201 IU /gds), β-Glucosidase (4–86 IU /gds) and xylanase (7–77 IU /gds)]. Maximum DDPA was observed in RFPM extract (10th day). Thin layer chromatography confirmed the presence of catechin, catechol and ascorbic acid in both UFPM and RFPM. HPLC also confirmed the presence of specific bioactive compounds viz. p-Coumaric acid, catechol, ascorbic acid and gallic acid in extracts studied.

Antimicrobial and antidiabetic potentials of processed finger millet (Eleusine coracana)

Finger millet is a food crop with energy value, phytochemical constituents, and minerals, hence its use as whole flour for traditional food preparation among traditional people. The study was designed to determine the glycaemic index and blood glucose level in albino rats, and the antimicrobial potential of processed finger millets. Finger millets were processed by fermentation and roasting, and methanolic extracts obtained used to test antimicrobial activity. Albino rats (18) divided into three groups were fed fermented, roasted, and unprocessed millet (control), and glycaemic index and blood glucose level determined. Another 25 rat were treated into 5 groups of diabetic rats without treatment, diabetic rats treated daily with Metformin, diabetic rats fed 20% millet, diabetic rats fed 40% millet, and untreated group (control). At 100% concentration, roasted and fermented millet obtained inhibition of 15mm and 14mm against Salmonella typhi, while the control drug 25mg/ml streptomycin had 17mm inhibition. While values obtained for the glycemic indexes were close though significantly different from each other (roasted - 36.83±1.23; fermented - 38.73±1.87), roasted millet brought about the highest reduction in blood glucose level 90.9 and 65.1mg/dl at 60 and 120min respectively compared with fermented millet with 125.1 and 100.2mg/dl respectively at the same time. Animals administered finger millet in Groups 3 and 4-showed regeneration of the islet cells. The millet had the capacity to bring about healing of necrotic cells while also restoring and maintaining glucose levels in blood of subjects.Â

ISOLATION AND CHARACTERIZATION OF POTENTIAL PROBIOTICS FROM FERMENTED RAGI (ELEUSINE CORACANA)

Objective: The aim of this study was to isolate, characterize and identify the potential lactic acid bacteria from fermented ragi millet (Eleusine coracana).Methods: A total of 177 isolates were isolated from the fermented ragi porridge. All the isolates were subjected to preliminary screening (Gram staining and catalase test). The physiological features of the probiotic isolates such as tolerance to pH (2.0, 4.0), phenol (0.3%, 0.5%) and bile salt (0.3%) were carried out. Antibiotic susceptibility test was performed using disc diffusion method. Free radical scavenging assay was conducted by 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. The isolates were further characterized for their cholesterol-lowering property. Based on their survival ability and biochemical tests, the selected potent isolates were identified by 16S rRNA gene sequence by PCR and phylogenetic analysis. The 16S rRNA gene sequencing confirmed that isolates were Lactococcus lactis RS01, Lactobacillus plantarum RS09, Lactobacillus plantarum RS16 and Lactobacillus plantarum RS23.Results: Twenty five isolates were screened from the 177 total isolates based on their morphological and biochemical characteristics (Gram staining and catalase test). All the isolates showed tolerance against acid, phenol and bile salts. However, RS09 and RS23 exhibited maximum viable count and demonstrated good tolerance at the end of 3 h. Highest antioxidant activity was recorded in RS09 ranging from 32-85%. Among the tested strains, the degradation rate of supernatants, RS09 (61.9%), RS23 (60%) and RS01 (58.97%) and RS16 (56.2%) showed the highest cholesterol assimilation rate. In addition, they also found to be resistant and sensitive to few antibiotics.Conclusion: Based on the obtained results, these isolates are ideal in vitro probiotic strains and can be used further for in vivo evaluation.

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

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.

Both encouraging feeding style and high energy density may increase energy intakes from fermented millet gruels eaten by infants and toddlers in Ouagadougou

Traditional fermented millet gruel is frequently eaten by children in Burkina Faso as a complementary food or for breakfast. The effects of gruel energy density and feeding style on intakes (amounts and energy) were assessed in children in Ouagadougou. Twenty-three young children (11 infants and 12 toddlers) were given two meals of gruel per day for two periods of 11 consecutive days, first, the traditional fermented gruel (TFG), and second, an improved high energy density fermented gruel (IFG). On the first 10 days of each period, the children were fed as usual, while on the 11th day, the mothers were asked to use encouraging feeding. Intakes of TFG and IFG were also measured once a day for nine days in 25 preschoolers (2-5 years-old). After adjustment for the subject effect, IFG intakes did not significantly differ from TFG intakes in the groups of infants and toddlers, meaning there was a significant increase in energy intakes, which almost doubled. Encouraging feeding increased TFG intakes in both age groups, but IFG intakes only increased in toddlers, whose energy intake tripled compared to that from TFG with the usual feeding style. In preschoolers, mean IFG intakes were lower than TFG intakes and there were no increase in mean energy intakes. Improving fermented gruel and training the mothers to encourage their young children during feeding are two possible strategies to improve food intakes, and hence to better satisfy the children's nutritional needs.

Functional characterization and microencapsulation of probiotic bacteria from koozh.

Koozh is a traditional fermented millet beverage unique to south India. Analysis of six market samples of koozh for their microbial profile resulted in 69 isolates of presumptive lactic acid bacteria (LAB). They were grouped as Leuconostoc sp., Enterococcus sp., Streptococcus sp. and Lactobacillus sp. based on morphological characteristics and biochemical tests. Eight among them showed probiotic features: resistance to acid (2.5 pH for 6h), resistance to 0.3% ox bile, moderate hydrophobicity (40%), antibacterial activity against 10 pathogens, susceptibility to 50% of antibiotics tested. Sequencing of 16srDNA showed them to be five strains of Enterococcus hirae and one each of Enterococcus facecalis, Bacillus amyloliquefaciens and Lactobacillus plantarum. The probiotic isolates were encapsulated in skim milk powder by two different drying techniques: freeze drying and spray drying. The encapsulated probiotic isolates survived both in simulated gastric fluid and simulated intestinal fluid with high cell viability (98-99%). Storage for 16weeks at room temperature (27°C), resulted in 2 log reduction, but better survival with only 1 log reduction was observed at 4°C and was best at -20°C. Survival of isolates was similar in both spray and freeze dried products.

In-vitro probiotic characteristics assessment of feruloyl esterase and glutamate decarboxylase producing Lactobacillus spp. isolated from traditional fermented millet porridge (kambu koozh)

Abstract Feruloyl esterase producing lactic acid bacteria was isolated from pearl millet porridge (kambu koozh) and characterized for its probiotic properties with respect to their biological barrier resistance. Among the five feruloyl esterase hyperproducers, CFR5 ( Lactobacillus fermentum ) was found to tolerate phenol and bile acids and survive in simulated gastro-intestinal passage conditions. Ability of the strain CFR5 to produce β-galactosidase and glutamate decarboxylase enzyme as well as invitro cholesterol reducing properties makes the strain suitable for its utilization in the formulation of functional foods.

Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough.

BackgroundThroughout Africa, food fermentations are still driven by indigenous microorganisms which influence the nutritional, organoleptic and safety of the final products. However, for improved safety, consistent quality and beneficial health effects, a trend has emerged which involves the isolation of indigenous strains from traditional fermented products to be used as functional starter cultures. These functional starter cultures possess inherent functional characteristics and can contribute to food quality and safety by offering one or more organoleptic, nutritional, technological or health advantage (probiotics). With the aim of selecting potential probiotic starter cultures, Lactobacillus fermentum strains isolated from fermented millet dough were investigated for technological properties and probiotic traits in-vitro.ResultsA total of 176 L. fermentum strains were assessed for technological properties including rate of acidification, exopolysaccharide production and amylase activity. Following this, 48 strains showing desirable technological properties were first screened for acid resistance. Sixteen acid resistant strains were assessed for additional probiotic properties including resistance to bile salts, bile salt hydrolysis, antimicrobial property, haemolysis and antibiotics resistance. L. fermentum strains clustered into 3 groups represented by 36 %, 47 % and 17 % as fast, medium and slow acidifiers respectively. About 8 %, 78 % and 14 % of the strains showed strong, weak and no exopolysaccharides production respectively. Amylase activity was generally weak or not detected. After exposure of 48 L. fermentum strains to pH 2.5 for 4 h, 16 strains were considered to be acid resistant. All 16 strains were resistant to bile salt. Four strains demonstrated bile salt hydrolysis. Antimicrobial activity was observed towards Listeria monocytogenes and Staphylococcus aureus but not E. coli and Salmonella enteritidis. Lactobacillus fermentum strains were generally susceptible to antibiotics except 6 strains which showed resistance towards streptomycin, gentamicin and kanamycin.ConclusionIn vitro determination of technological and probiotic properties have shown strain specific difference among L. fermentum strains isolated from fermented millet dough. Sixteen (16) L. fermentum strains have been shown to possess desirable technological and probiotic characteristics in vitro. These strains are therefore good candidates for further studies to elucidate their full potential and possible application as novel probiotic starter cultures.

English

Degue is a traditional fermented millet-based food which is consumed in Burkina Faso and other countries of West Africa. A total of 125 strains of bacteria were selected from 16 samples of degue. Isolates were studied by determination of morphological and biochemical characteristics. Among the 125 strains of lactic acid bacteria selected, 68 strains were identified as Lactobacillus and 57 strains as Lactococcus. The representative species of the Lactobacillus were: Lactobacillus plantarum (25.6%), Lactobacillus delbrueckii subsp delbrueckii (11.2%), Lactobacillus acidophilus (7.2%), Lactobacillus brevis (4.8%), Lactobacillus buchneri (8%). Lactobacillus cellobiosus (4%), Lactobacillus pentosus (2.4%), Lactobacillus crispatus (1.6%), Lactobacillus fermentum (1.6%), Lactobacillus curvatus (0.8%), Lactobacillus paracasei subsp paracasei (0.8%). Among the 57 strains of lactic acid coccus isolated predominated Pediococcus damnosus strains (14.4%), followed by Lactococcus lactis subsp lactis (6.4%), Pediococcus pentosaceus (3.2%), Pediococcus sp. (3.2%), Leuconostoc lactis (1.6%), Leuconostoc mesenteroides subsp mesenteroides (0.8%), Pediococcus acidilactici (0.8%), Lactococcus curvatus (0.8%) and Tetragenococcus halophilus (0.8%). Many Gram negative bacteria were also isolated as coliforms and proteolic strains that can play a negative contribution on the quality of degue. Key words: Fermented millet, degue, Lactobacillus sp., Enterobacteria.

English

Child malnutrition is a major problem in Western Uganda where finger millet porridges are commonly used as complementary foods. This study aimed at improving the nutritional value and safety of finger millet porridges using Moringa oleifera, Cucurbita maxima and lactic acid fermentation. Proximate analysis, iron, zinc and vitamin A contents of composite flours was done according to AOAC methods while agar diffusion pouring technique and a seven point hedonic scale were used to analyse antimicrobial and organoleptic properties of the improved millet porridges, respectively. The porridges were developed with the aim of catering for at least 60% daily requirements for protein, vitamin A, iron and zinc for children aged 7-24 months. They were fermented using lactic acid starter cultures. Chi-square tests were used for comparing percentage acceptance of the porridges by mothers. Analysis of variance was carried out and differences among means were compared by Duncan&rsquo;s test at p&lt;0.05. Fermented millet porridge with 7% M. oleifera leaves had the best nutrient composition and antimicrobial properties while fermented millet porridge with 17% C. maxima flesh was more acceptable by mothers. The porridges are thus a potential solution to inadequate nutrient intakes and diarrhoeal infections attributed to child malnutrition in Western Uganda and most developing countries. &nbsp; Key words: Nutritional value, traditional millet porridges, western Uganda. &nbsp

Evaluation of probiotic properties of Lactobacillus and Pediococcus strains isolated from Omegisool, a traditionally fermented millet alcoholic beverage in Korea

This study was carried out to isolate lactic acid bacteria (LAB) from Omegisool and to evaluate the probiotic properties of the isolates. Omegisool is a traditionally fermented millet alcoholic beverage from the Jeju district in Korea. The in vitro tests to evaluate the probiotic potential of the isolated bacteria included survival in acid and bile salt conditions, adhesion capacity to HT-29 cells, resistance to 5 antibiotics, and antioxidant activity. By their biochemical assays and analysis of their 16S rRNA gene sequences, seven strains isolated from Omegisool were identified as 5 Lactobacillus (Lb) species (Lb. pentosus SW02, Lb. plantarum subsp. plantarum SW03, Lb. sakei subsp. sakei SW04, Lb. plantarum subsp. plantarum SW06, Lb. plantarum subsp. plantarum SW07) and 2 Pediococcus (P) species (Pediococcus pentosaceus SW01, Pediococcus acidilactici SW05). Most of the isolates survived exposure to pH 2 for 3 h and 0.3% bile salts for 24 h or 48 h. The isolates exhibited strong abilities to adhere to HT-29 cells. Six strains were γ-hemolytic. The isolates also demonstrated DPPH radical scavenging activity in the range of 22.0–56.3%. These preliminary in vitro tests indicate that LAB isolated from Omegisool have the potential use as probiotic preparations for fermentation industry.

Microbiological and biochemical characterization of experimentally produced Sura-a traditional fermented millet based alcoholic beverage of Kullu District of Himachal Pradesh, India

Microbiological and biochemical characterization of experimentally produced Sura- an alcoholic beverage produced and consumed by people in Lug valley of Kullu district (Himachal Pradesh) is reported here. Sura is a fermented alcoholic beverage prepared in Kullu district of Himachal Pradesh, India. Peculiarity of this beverage is that no specific inoculum is used its preparation. An additive dheli (36 herbs) is added after 10 days of natural fermentation. The identification of the predominant microflora in this traditional fermented beverage revealed that Lactobacillus plantarum, Pediococcus pentosaceus and Enterococcus pentosaceus were the main fermenting lactic acid bacteria and Saccharomyces cerevisiae, Saccharomyces fibuligera and Pichia kudriavzevii were the major yeasts involved in its fermentation. During Sura fermentation protein content increased from 6.36% (w/w) to 12.8% (w/w), while total carbohydrates decreased from 60% (w/w) to 11% (w/w), starch from 55.3% (w/w) to 16.32% (w/w). Reducing sugars, amylaseand protease activity increased with the progress in fermentation. Increase in the level of B vitamins (B12 and B3) was quite significant from the initial levels. The methanolic extract of dheli showed an antioxidant activity of 26%, thus proving the efficacy of sura as a potential functional beverage.

English

Koozh is a fermented beverage made with millet flour and rice, and consumed by ethnic communities in Tamil Nadu, India. Six street vended samples were assessed for the total bacterial count (TBC), lactic acid bacteria (LAB) count, yeast-mould count (YMC), coliforms at 35°C and pathogens. The koozh pH ranged from 4.3 to 4.9 with high titratable acidity. Although no Staphaylococcus sp. and Listeria sp. were found, high colony counts of Clostridia sp., Salmonella sp. and Shigella sp. were present in some samples. The LAB was dominant as compared to TBC, YMC and coliforms. Pathogens were detected, indicating contamination following processing in the traditional fermented food. Key words: Fermented millet, street food, lactic acid bacteria, pathogens, microbiological quality, contamination.