Title : Fermented finger millet (GPU28 variety) and Saccharomyces cerevisiae BT1: A potent synbiotic
Abstract:
This study investigates the extraction and quantification of short-chain fatty acids (SCFAs) produced during the fermentation of millet using indigenous probiotic organisms. SCFAs, including acetate, propionate, and butyrate, are significant metabolites linked to various health benefits, particularly enhancing gut health. The fermentation process involved soaking millet grains, inoculating them with probiotic organisms, and maintaining controlled anaerobic conditions at 30°C for periods ranging from 24 to 72 hours. Samples were collected regularly to monitor fermentation progress, pH levels, and microbial growth. A combination of water and organic solvents was utilized to extract the SCFAs, and the aqueous phase was subsequently analyzed using GC and HPLC. The results demonstrated a dynamic profile of SCFA production over the fermentation period, showcasing the metabolic capabilities of the probiotic organisms in transforming millet into a functional food product. This work highlights the potential of fermented millet as a source of SCFAs. The findings contribute to a deeper understanding of the fermentation process of finger millet. Also, the capacity of BT-1 to utilize millet as a prebiotic is proven. The adherence of pathogenic bacteria (ESKAPE) to the cells of BT1 is demonstrated. Hence, the health impacts of these fermented finger millet promise one of the major advancements in nutraceuticals as well as a foundation to understand the mechanistic approaches to aim for its therapeutic value. The future work aims to check the fermented figer millet role in enhancing dietary health and gut microbiota health through probiotic fermentation in-vitro and in-vivo.
