Table 3 Nutritional and functional effects of different probiotic strains on cereals and millets (Verni et al. 2019)
From: Efficacy of germination and probiotic fermentation on underutilized cereal and millet grains
| Probiotic strain | Effect |
|---|---|
| Lactobacillus plantarum LB1 |
Increase antioxidant activity Increase phenolic content Decrease anti-nutritional factors |
| Lactobacillus brevis |
High fibre solubility Increase peptide and free amino acid content |
| Lactobacillus bulgaricus |
High fibre solubility Increase peptide and free amino acid content |
| Lactobacillus rhamnosus GR1 |
Increase folic acid High fibre solubility |
| Saccharomyces cerevisiae |
Anti-stress Anti-fatigue Anticancer |
| Bacillus subtilis | Antioxidant |
| Debaryomyces hansenii | Production of phenolics and xylitol |
| Lactobacillus reuteri | Increase of gamma-linolenic acid and β-carotene |