Millet fermentations: a review on microorganisms, fermentation parameters, nutrients bio-utilization, and future prospects

Abstract

Millets are prominent cereal materials worldwide. Fermentation is a typical bioprocessing method of millets, which boosts the sensory properties, nutritional composition and biological activity of millet products. In recent years, millets fermentation has been receiving increasing attention and many cutting-edge technologies have demonstrated significant application potential. This review provides an overview of recent progress in millets fermentation. The fermentation pattern, fermentation microorganisms, as well as process parameters are recognized as key factors that affect the fermentation process and product quality. Meanwhile, fermentation improves the bio-utilization of millet nutrients from aspects such as reducing starch digestibility, promoting the release and transformation of polyphenols, and increasing the bioaccessibility of minerals. Application of omics integration strategies, artificial intelligence models and online detection techniques exhibits great potential in exploring the fermentation mechanism and enhancing the fermentation efficiency and stability. These advancements are poised to significantly enhance industrial fermentation practices and highlights the value of fermented millets in healthy diets.