Lactiplantibacillus plantarum ATCC 8014 fermentation of pearl millet: impacts of autoclaving modes and fermentation time on the nutrient content, bioactive compounds, and antioxidant potential
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Keywords
Abstract
The study aimed to investigate the effects of mixed-mode autoclaving (MMA; sterilization of flour–water mixture; as control) and single-mode autoclaving (SMA; sterilization of flour and water separately) on the potential of the fermenting microorganism Lactiplantibacillus plantarum ATCC 8014 (L. plantarum), focusing on nutrient content, bioactive compounds, and antioxidant activity in millet flour. Pearl millet (Pennisetum glaucum (L.) R.Br.) flour mixed with water (1:4, w/v) was fermented with L. plantarum (108 colony-forming unit [CFU]/g) in a fermentor at 37°C for 12, 24, 36, 48, 60, and 72 h, with continuous stirring at 120 rpm, follow-ing sterilization in an autoclave (121.1°C; 15 psi; 15 min). SMA and MMA had varied effects on micronutrients and minerals, and fermentation affected them. Fermentation of L. plantarum results in substantially higher glucose production in SMA compared to MMA, whereas the opposite is true for fructose. SMA had higher glu-cose levels and lower fructose levels than MMA. The SMA L. plantarum and MMA-fermented samples showed similar trends in glucose and fructose changes. SMA samples contained higher total phenolic content (TPC) than MMA, while total flavonoid content (TFC) and total tannin content (TTC) remained unchanged. TPC and TFC increased gradually, while TTC decreased, after 72-h L. plantarum fermentation. The 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging rate in sterilized raw millet flour (0MMA) was lower than in raw millet flour, and it was also lower in SMA than in MMA. The DPPH scavenging rate of 0MMA increased significantly after 12 h of fermentation, reaching its peak at 36 h, with the MMA surpassing SMA in scavenging activity. High-performance liquid chromatography–mass spectrometry (HPLC-MS) analysis detected bioactive substances in SMA- and MMA-fermented millet, with some variations in their nature and levels. Overall, these results indicate that sterilization method and fermentation time are key factors in shaping the nutrient and bioactive compound content of millet flour, highlighting the need to optimize them to develop nutritious, health-promoting fermented millet products.
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Mohammed, M. A., Yagoub, A. E. G. A., Subash-Babu, P. ., Al-Harbi, L. N., Yehia, H. M., Osman, M. ., Al Tamim, A. ., Yahya, M. ., & Alshammari, G. (2026). Lactiplantibacillus plantarum ATCC 8014 fermentation of pearl millet: impacts of autoclaving modes and fermentation time on the nutrient content, bioactive compounds, and antioxidant potential. Italian Journal of Food Science, 38(1), 388–420. https://doi.org/10.15586/ijfs.v38i1.3313
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Mohammed, M. A., Yagoub, A. E. G. A., Subash-Babu, P. ., Al-Harbi, L. N., Yehia, H. M., Osman, M. ., Al Tamim, A. ., Yahya, M. ., & Alshammari, G. (2026). Lactiplantibacillus plantarum ATCC 8014 fermentation of pearl millet: impacts of autoclaving modes and fermentation time on the nutrient content, bioactive compounds, and antioxidant potential. Italian Journal of Food Science, 38(1), 388–420. https://doi.org/10.15586/ijfs.v38i1.3313