This study evaluated the effect of lactic acid bacteria (LAB) consortium fermentation on proximate and in vitro starch and protein digestibility of sorghum flour using standard techniques at 12-h intervals. Lactic acid bacteria previously isolated from fermenting maize and sorghum were combined as follows: Lactobacillus nantensis LP33 + Lactobacillus plantarum WCFS1 + Lactobacillus fermentum CIP102980 + Lactobacillus rhamnosus GG ATCC53/03 + Lactobacillus reuteri DSM20016 and Lactobacillus fermentum CIP102980 + Lactobacillus brevis ATCC14869 + Lactobacillus nantensis LP33 + Pediococcus acidilactici DSM20284 + Lactobacillus plantarum WCFS1 for consortium from maize and sorghum, respectively, and used to ferment sorghum flour. The flour was also fermented spontaneously for comparison. The result showed significant (p < 0.05) increase in moisture, ash and protein contents; while fiber, lipid and carbohydrate contents decreased with increasing fermentation time in all set-ups. The in vitro protein digestibility increased significantly (p < 0.05) from 63.68 ± 1.46 to 79.89 ± 1.14%, 63.68 ± 1.46 to 83.72 ± 2.08% and 63.68 ± 1.46 to 84.28 ± 2.16% for naturally, LAB consortium from maize-fermented and LAB consortium from sorghum-fermented samples, respectively. Total viable count and total lactic acid bacteria count increased with fermentation with no coliform and fungal count in the consortia-fermented sample. The occurrence of isolates showed that only starter organisms were isolated from the consortia fermentations. This study has shown the effectiveness of LAB consortium fermentation in improving the nutritional quality and in vitro starch/protein digestibility of sorghum flour which holds potential in food fortification by food industries.

中文翻译：

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乳酸菌菌群发酵的高粱粉的微生物学质量，近似组成和体外淀粉/蛋白质消化率

这项研究使用标准技术以12小时为间隔，评估了乳酸菌（LAB）联合体发酵对高粱粉的近淀粉和体外淀粉以及蛋白质消化率的影响。先前从发酵的玉米和高粱中分离出的乳酸菌按以下方式合并：南乳酸杆菌LP33 +植物乳杆菌WCFS1 +发酵乳杆菌CIP102980 +鼠李糖乳杆菌GG ATCC53 / 03 +罗伊氏乳杆菌+ DSC20033和乳杆菌嗜酸小球菌DSM20284 +植物乳杆菌WCFS1分别来自玉米和高粱，用于发酵高粱粉。面粉也自发发酵以作比较。结果显示水分显着增加（p <0.05），灰分和蛋白质含量；在所有设置中，纤维，脂质和碳水化合物的含量随发酵时间的增加而降低。天然的LAB玉米发酵联盟和LAB的体外蛋白质消化率显着提高（p <0.05）从63.68±1.46至79.89±1.14％，63.68±1.46至83.72±2.08％和63.68±1.46至84.28±2.16％分别来自高粱发酵样品。随着发酵的进行，总的活菌计数和总的乳酸菌计数增加，而在大肠菌群发酵的样品中没有大肠菌和真菌的计数。分离物的出现表明，从菌团发酵中仅分离了发酵菌。