Effects of Technological Treatments and Storage on Probiotics Inoculated into Biscuits (Cookies) Made from Millet ( Pennisetum glaucum L. R. Br.) and Tiger Nuts ( Cyperus esculentus L.) — Oak Academic Publishing
Research ArticleOpen AccessGoogle Scholar indexed
Effects of Technological Treatments and Storage on Probiotics Inoculated into Biscuits (Cookies) Made from Millet ( Pennisetum glaucum L. R. Br.) and Tiger Nuts ( Cyperus esculentus L.)
Laboratoire de Recherche et d’Enseignement en Santé et Biotechnologies Animales, Université Nazi Boni, Bobo-Dioulasso, Burkina Faso
,
Laboratoire de Recherche et d’Enseignement en Santé et Biotechnologies Animales, Université Nazi Boni, Bobo-Dioulasso, Burkina Faso
,
Laboratoire de Recherche et d’Enseignement en Santé et Biotechnologies Animales, Université Nazi Boni, Bobo-Dioulasso, Burkina Faso
,
Laboratoire de Recherche et d’Enseignement en Santé et Biotechnologies Animales, Université Nazi Boni, Bobo-Dioulasso, Burkina Faso
,
Laboratoire de Recherche et d’Enseignement en Santé et Biotechnologies Animales, Université Nazi Boni, Bobo-Dioulasso, Burkina Faso
,
Laboratoire de Recherche et d’Enseignement en Santé et Biotechnologies Animales, Université Nazi Boni, Bobo-Dioulasso, Burkina Faso
,
Laboratoire de Recherche et d’Enseignement en Santé et Biotechnologies Animales, Université Nazi Boni, Bobo-Dioulasso, Burkina Faso
,
Ministère de la Santé, Direction Générale de la Santé Publique, Ouagadougou, Burkina Faso
,
Laboratoire de Recherche et d’Enseignement en Santé et Biotechnologies Animales, Université Nazi Boni, Bobo-Dioulasso, Burkina Faso
,
Laboratoire de Recherche en Bactériologie, INSP/Centre MURAZ, Bobo-Dioulasso, Burkina Faso
,
Institut de Recherche en Sciences de la Santé, Bobo-Dioulasso, Burkina Faso
,
Institut Supérieur des Sciences de la Santé, Université Nazi Boni, Bobo-Dioulasso, Burkina Faso
1 Laboratoire de Recherche et d’Enseignement en Santé et Biotechnologies Animales, Université Nazi Boni, Bobo-Dioulasso, Burkina Faso
2 Laboratoire de Recherche et d’Enseignement en Santé et Biotechnologies Animales, Université Nazi Boni, Bobo-Dioulasso, Burkina Faso
3 Laboratoire de Recherche et d’Enseignement en Santé et Biotechnologies Animales, Université Nazi Boni, Bobo-Dioulasso, Burkina Faso
4 Laboratoire de Recherche et d’Enseignement en Santé et Biotechnologies Animales, Université Nazi Boni, Bobo-Dioulasso, Burkina Faso
5 Laboratoire de Recherche et d’Enseignement en Santé et Biotechnologies Animales, Université Nazi Boni, Bobo-Dioulasso, Burkina Faso
6 Laboratoire de Recherche et d’Enseignement en Santé et Biotechnologies Animales, Université Nazi Boni, Bobo-Dioulasso, Burkina Faso
7 Laboratoire de Recherche et d’Enseignement en Santé et Biotechnologies Animales, Université Nazi Boni, Bobo-Dioulasso, Burkina Faso
8 Ministère de la Santé, Direction Générale de la Santé Publique, Ouagadougou, Burkina Faso
9 Laboratoire de Recherche et d’Enseignement en Santé et Biotechnologies Animales, Université Nazi Boni, Bobo-Dioulasso, Burkina Faso
10 Laboratoire de Recherche en Bactériologie, INSP/Centre MURAZ, Bobo-Dioulasso, Burkina Faso
11 Institut de Recherche en Sciences de la Santé, Bobo-Dioulasso, Burkina Faso
12 Institut Supérieur des Sciences de la Santé, Université Nazi Boni, Bobo-Dioulasso, Burkina Faso
Back ground: The introduction of probiotics into food processing could give food products additional nutritional and functional properties. The objective of this study was to analyze the effects of technological treatments and storage on the vitality and viability of probiotics inoculated into biscuits made from millet and tiger nuts. Methods: Four types of biscuits were produced, depending on the heat treatment (37˚C or 40˚C) and the kind of sourdough used: Lactic Bacteria (LB) and Lactic Bacteria + Yeast (LB + S). The effects of the manufacturing processes on the fermentation and lactofermentation capacities (vitality) of the inoculated probiotics were evaluated by measuring the rate of pH decline. The viability of the strains was characterized according to ISO 21527, 2008 standard. Results: Technological treatments differently impacted the properties of probiotics inoculated into biscuits. The highest fermentation capacities were recorded with LBS biscuits treated at 40˚C and 37˚C, followed by LB biscuits treated at 37˚C and 40˚C. LB and LBS biscuits treated at 37˚C presented the best vitality. For viability, lactic bacteria in co-culture with yeasts (LBS) in biscuits showed a higher survival rate (32.50%) than that of lactic bacteria in monoculture (1.83%). The best lactofermentation capacities and vitality of probiotics were observed on Day + 1. Conclusion: This study could contribute to the development of adapted diagrams to increase the tolerance of probiotics to various stresses associated with technological processing and storage environment.
Liu, Y., Miao, B., Li, W., Hu, X., Bai, F., Abuduresule, Y., et al . (2024) Bronze Age Cheese Reveals Human-Lactobacillus Interactions over Evolutionary History. Cell , 187, 5891-5900. https://doi.org/10.1016/j.cell.2024.08.008
Bonne, R. (2021) Les méthodes traditionnelles de conservation des aliments et l’enjeu historique et géopolitique de la suffisance alimentaire. Bulletin de l ’ Académie V étérinaire de France , 174, 261-270. https://doi.org/10.3406/bavf.2021.70963
Tomar, T., Sachdeva, A., Dutta, J., Al Tawaha, A.R.M., Karnwal, A., Malik, T., et al . (2025) Fermentation Dynamics of Millet Beverages: Microbial Interactions, Nutritional Enhancements, and Health Implications. Food Chemistry : X , 25, Article ID: 102199. https://doi.org/10.1016/j.fochx.2025.102199
Assamoi, A.A., Atobla, K., Ouattara, D.H. and Koné, R.T. (2023) Potential Probiotic Tiger Nut-Cashew Nut-Milk Production by Fermentation with Two Lactic Bacteria Isolated from Ivorian Staple Foods. Agricultural Sciences , 14, 584-600. https://doi.org/10.4236/as.2023.144039
Marquez-Paradas, E., Torrecillas-Lopez, M., Barrera-Chamorro, L., del Rio-Vazquez, J.L., Gonzalez-de la Rosa, T. and Montserrat-de la Paz, S. (2025) Microbiota-Derived Extracellular Vesicles: Current Knowledge, Gaps, and Challenges in Precision Nutrition. Frontiers in Immunology , 16, Article 1514726. https://doi.org/10.3389/fimmu.2025.1514726
Van Hengel, G.W. (2024) Optimising Amino Acid Composition and Protein Digestion of Pea-Based Foods. https://studenttheses.uu.nl/handle/20.500.12932/46254
De Santa, F., Strimpakos, G., Marchetti, N., Gargari, G., Torcinaro, A., Arioli, S., et al . (2024) Effect of a Multi-Strain Probiotic Mixture Consumption on Anxiety and Depression Symptoms Induced in Adult Mice by Postnatal Maternal Separation. Microbio me , 12, 1-19. https://doi.org/10.1186/s40168-024-01752-w
Sionek, B., Szydłowska, A., Trząskowska, M. and Kołożyn-Krajewska, D. (2024) The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products. Fermentation , 10, Article 298. https://doi.org/10.3390/fermentation10060298
Sun, X., Yu, L., Xiao, M., Zhang, C., Zhao, J., Narbad, A., et al . (2025) Exploring Core Fermentation Microorganisms, Flavor Compounds, and Metabolic Pathways in Fermented Rice and Wheat Foods. Food Chemistry , 463, Article ID: 141019. https://doi.org/10.1016/j.foodchem.2024.141019
Han, D., Yang, Y., Guo, Z., Dai, S., Jiang, M., Zhu, Y., et al . (2024) A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective. Foods , 13, Article 2534. https://doi.org/10.3390/foods13162534
Todorov, S.D., Dioso, C.M., Liong, M., Nero, L.A., Khosravi-Darani, K. and Ivanova, I.V. (2022) Beneficial Features of Pediococcus: From Starter Cultures and Inhibitory Activities to Probiotic Benefits. World Journal of Microbiology and Biotechnology , 39, Article No. 4. https://doi.org/10.1007/s11274-022-03419-w
Petrova, P., Arsov, A., Tsvetanova, F., Parvanova-Mancheva, T., Vasileva, E., Tsigoriyna, L., et al . (2022) The Complex Role of Lactic Acid Bacteria in Food Detoxification. Nutrients , 14, Article 2038. https://doi.org/10.3390/nu14102038
Boasiako, T.A., Ekumah, J.N., Yaqoob, S., et al . (2024) Synergistic Effects of Lactobacillus Strains and Acetobacter Pasteurianus on Jujube Puree’s Product Functionality and Quality. Heliyon , 10, e24447. https://doi.org/10.1016/j.heliyon.2024.e24447
Liu, M., Tang, L., Hu, C., Sun, B., Huang, Z. and Chen, L. (2021) Interaction between Probiotic Additive and Perfluorobutanesulfonate Pollutant on Offspring Growth and Health after Parental Exposure Using Zebrafish. Ecotoxicology and Environmental Safety , 214, Article ID: 112107. https://doi.org/10.1016/j.ecoenv.2021.112107
Walters, K.A., Myers, K.S., Ingle, A.T., Donohue, T.J. and Noguera, D.R. (2024) Effect of Temperature and pH on Microbial Communities Fermenting a Dairy Coproduct Mixture. Fermentation , 10, Article 422. https://doi.org/10.3390/fermentation10080422
Gnanaprakasam, K., Kaliyamoorthy, J. and Asokan, M.K.P. (2024) Comparative Study on Nutrition Properties of Different Types of Millet Powder. Food and Nutrition Sciences , 15, 1317-1333. https://doi.org/10.4236/fns.2024.1512083
INSD (2023) Analyse approfondie caractéristiques des ménages Agricoles du Burkina Faso. Institut National de la Statistique et de la Démographie.
Agence Ecofin (2023) 2023 sera l’année internationale du mil. https://www.agenceecofin.com/analyse/1201-104366-2023-sera-l-annee-internationale-du-mil
Somé, K.T. (2021) Rapport de l’étude de recherche et développement des huiles à base de souchet comestible au Burkina Faso. Rapport Final. https://www.huileriesburkina.com/documentation/
Sindayikengera, S., Karikurubu, J.F., Manirakiza, J., Ndayikengurukiye, D., Baseka, M., Nsabiyumva, P., et al . (2024) Technological Impact on the Quality of Palm Oil from Burundi: Elaeis guineensis , Variety of Dura and Tenera. Food and Nutrition Sciences , 15, 759-769. https://doi.org/10.4236/fns.2024.158049
Oyedele, D.S., Otutu, O.L., Adisa, A.M. and Oluwarinde, O.M. (2022) Evaluation of the Quality Characteristics of Cookies Made from Flour Blends of Pearl Millet, Soybeans and Tigernut Pomace. Proceedings of the 8 th Regional Food Science and Technology Summit ( ReFoST S ), Ibadan, 5-7 June 2022, 536-545.
He, J., Zhang, P., Shen, L., Niu, L., Tan, Y., Chen, L., et al . (2020) Short-Chain Fatty Acids and Their Association with Signalling Pathways in Inflammation, Glucose and Lipid Metabolism. International Journal of Molecular Sciences , 21, Article 6356. https://doi.org/10.3390/ijms21176356
Liu, Y., Fei, Y., Li, C., Cheng, J. and Xue, F. (2024) Impact of Probiotic Fermentation on the Physicochemical Properties of Hemp Seed Protein Gels. Polymers , 16, Article 3032. https://doi.org/10.3390/polym16213032
Brauer, A.M., Shi, H., Levin, P.A. and Huang, K.C. (2023) Physiological and Regulatory Convergence between Osmotic and Nutrient Stress Responses in Microbes. Current Opinion in Cell Biology , 81, Article ID: 102170. https://doi.org/10.1016/j.ceb.2023.102170
Wendel, U. (2022) Assessing Viability and Stress Tolerance of Probiotics—A Review. Frontiers in Microbiology , 12, Article 818468. https://doi.org/10.3389/fmicb.2021.818468
Bommasamudram, J., Muthu, A. and Devappa, S. (2023) Effect of Prebiotics on Thermally Acclimatized Lactobacilli Cultures and Their Application as Synbiotics in RTD Fruit Drinks. 3 B iotech , 13, Article No. 311. https://doi.org/10.1007/s13205-023-03737-2
Mıdık, F., Tokatlı, M., Bağder Elmacı, S. and Özçelik, F. (2020) Influence of Different Culture Conditions on Exopolysaccharide Production by Indigenous Lactic Acid Bacteria Isolated from Pickles. Archives of Microbiology , 202, 875-885. https://doi.org/10.1007/s00203-019-01799-6
Zhao, J. and Gao, Z. (2024) Dynamic Changes in Microbial Communities and Flavor during Different Fermentation Stages of Proso Millet Baijiu, a New Product from Shanxi Light-Flavored Baijiu. Frontiers in Microbiology , 15, Article 1333466. https://doi.org/10.3389/fmicb.2024.1333466
Liao, H., Luo, Y., Huang, X. and Xia, X. (2023) Dynamics of Quality Attributes, Flavor Compounds, and Microbial Communities during Multi-Driven-Levels Chili Fermentation: Interactions between the Metabolome and Microbiome. Food Chemistry , 405, Article 134936. https://doi.org/10.1016/j.foodchem.2022.134936
Bustos, A.Y., Taranto, M.P., Gerez, C.L., Agriopoulou, S., Smaoui, S., Varzakas, T., et al . (2024) Recent Advances in the Understanding of Stress Resistance Mechanisms in Probiotics: Relevance for the Design of Functional Food Systems. Probiotics and Antimicrobial Proteins , 17, 138-158. https://doi.org/10.1007/s12602-024-10273-9
Suiker, I.M., Kleijburg, F.E.L. and Wösten, H.A.B. (2023) Heat Resistance Acquirement of the Spoilage Yeast Saccharomyces Diastaticus during Heat Exposure. Journal o f Food Protection , 86, Article ID: 100020. https://doi.org/10.1016/j.jfp.2022.100020
Camargo, A.R.O., Van Mastrigt, O., Bongers, R.S., Ben-Amor, K., Knol, J., Smid, E.J., et al . (2023) Enhanced Stress Resistance of Bifidobacterium Breve NRBB57 by Induction of Stress Proteins at Near-Zero Growth Rates. Beneficial Microbes , 14, 85-94. https://doi.org/10.3920/bm2022.0074
Mazhar, S., Simon, A., Khokhlova, E., Colom, J., Leeuwendaal, N., Deaton, J., et al . (2023) In Vitro Safety and Functional Characterization of the Novel Bacillus Coagulans Strain CGI314. Frontiers in Microbiology , 14, Article 1302480. https://doi.org/10.3389/fmicb.2023.1302480
Faiza, B., Belhadj Fatima Zohra, B., Karam Halima, Z. and Nour Eddine, K. (2018) The Effects of Thermal, Osmotic and Acid Stress on Lactobacillus plantarum and Lactobacillus brevis . International Journal of Biosciences , 12, 51-64.
Gavankar, R. and Chemburkar, M. (2016) Isolation and Characterization of Native Yeast from Mahua Flowers. International Journal of Current Microbiology and Applied Sciences , 5, 305-314. https://doi.org/10.20546/ijcmas.2016.511.033
Mejía-Barajas, J.A., Montoya-Pérez, R., Salgado-Garciglia, R., Aguilera-Aguirre, L., Cortés-Rojo, C., Mejía-Zepeda, R., et al . (2017) Oxidative Stress and Antioxidant Response in a Thermotolerant Yeast. Brazilian Journal of Microbiology , 48, 326-332. https://doi.org/10.1016/j.bjm.2016.11.005
Soares, M.B., Martinez, R.C.R., Pereira, E.P.R., Balthazar, C.F., Cruz, A.G., Ranadheera, C.S., et al . (2019) The Resistance of Bacillus, Bifidobacterium, and Lactobacillus Strains with Claimed Probiotic Properties in Different Food Matrices Exposed to Simulated Gastrointestinal Tract Conditions. Food Research International , 125, Article ID: 108542. https://doi.org/10.1016/j.foodres.2019.108542
Ferrando, V., Quiberoni, A., Reinhemer, J. and Suárez, V. (2015) Resistance of Functional Lactobacillus Plantarum Strains against Food Stress Conditions. Food Microb iology , 48, 63-71. https://doi.org/10.1016/j.fm.2014.12.005
Kourouma, M.C., Mbengue, M., Thioye, A. and Kane, C.T. (2023) Response Surface Methodology as an Approach for Optimization of Vinegar Fermentation Conditions Using Three Different Thermotolerant Acetic Acid Bacteria. Food and Nutrition Sciences , 14, 638-656. https://doi.org/10.4236/fns.2023.147042
Li, J., Shen, H., Zhao, Z., Cao, D., Zeng, M., Cai, H., et al . (2020) Protective Effects of Clostridium Butyricum against Oxidative Stress Induced by Food Processing and Lipid-Derived Aldehydes in Caco-2 Cells. Applied Microbiology and Biotechnology , 104, 9343-9361. https://doi.org/10.1007/s00253-020-10896-2
Mbye, M., Baig, M.A., AbuQamar, S.F., El-Tarabily, K.A., Obaid, R.S., Osaili, T.M., et al . (2020) Updates on Understanding of Probiotic Lactic Acid Bacteria Responses to Environmental Stresses and Highlights on Proteomic Analyses. Comprehensive Reviews in Food Science and Food Safety , 19, 1110-1124. https://doi.org/10.1111/1541-4337.12554
Kumar, P. and Choudhury, D. (2025) Hybrid Deep Learning for Predictive Modelling of Microbial Biostimulants in Precision Agriculture. In: Microorganisms for Sustainability , Springer, 351-383. https://doi.org/10.1007/978-981-96-3448-4_16
Abbas, K., Usama, Abbas, J. and Imran, M. (2024) Effects of Temperature and Sa ccharo myces cerevisiae Co-Culture on Mycotoxins Stability and Decontamination in Wheat. https://www.researchgate.net/publication/383974885
Di Canito, A., Altomare, A., Fracassetti, D., Messina, N., Tirelli, A., Foschino, R., et al . (2023) The Riboflavin Metabolism in Four Saccharomyces Cerevisiae Wine Strains: Assessment in Oenological Condition and Potential Implications with the Light-Struck Taste. Journal of Fungi , 9, Article 78. https://doi.org/10.3390/jof9010078
Vivek, K. and Venkitasamy, C. (2023) Role and Applications of Fungi in Food and Fermentation Technology. In: Fungal Resources for Sustainable Economy , Springer, 71-87. https://doi.org/10.1007/978-981-19-9103-5_3
Zhu, C., Xu, Y. and Wang, D. (2025) Magnesium Ions Enhance Biogenic Amine Degradation by Pichia Kudriavzevii MZ5: Insights from Transcriptomics and Novel Recombinant Enzyme Expression. International Journal of Biologica l Macromolecules , 306, Article ID: 141617. https://doi.org/10.1016/j.ijbiomac.2025.141617
Kankarne, S.S. and Shinde, N.V. (2025) Overview of Baker’s Yeast as a Biocatalyst. Current Catalysis , 13, e22115447342438. https://doi.org/10.2174/0122115447342438241028112701
Fath-Alla, A.A., Mohamed, A.S., Khalil, N.M. and Abd El-Ghany, M. (2024) Yeast-mediated Nanoparticles and Their Biomedical Applications. Egyptian Journal of Botany , 64, 166-188. https://doi.org/10.21608/ejbo.2024.306398.2928
Tullio, V. (2022) Yeast Genomics and Its Applications in Biotechnological Processes: What Is Our Present and near Future? Journal of Fungi , 8, Article 752. https://doi.org/10.3390/jof8070752
Patel, A., Rova, U., Christakopoulos, P. and Matsakas, L. (2022) From Yeast to Biotechnology. Bioengineering , 9, Article 751. https://doi.org/10.3390/bioengineering9120751
Liu, Z., Zhao, X. and Bangash, H.I. (2024) Expression of Stress Responsive Genes Enables Limosilactobacillus reuteri to Cross-Protection against Acid, Bile Salt, and Freeze-Drying. Frontiers in Microbiology , 15, Article 1437803. https://doi.org/10.3389/fmicb.2024.1437803
Gao, X., Kong, J., Zhu, H., Mao, B., Cui, S. and Zhao, J. (2021) Lactobacillus, Bifidobacterium and Lactococcus Response to Environmental Stress: Mechanisms and Application of Cross-Protection to Improve Resistance against Freeze-Drying. Journal of Ap plied Microbiology , 132, 802-821. https://doi.org/10.1111/jam.15251
Jeantet, R. and Jan, G. (2021) Improving the Drying of Propionibacterium Freudenreichii Starter Cultures. Applied Microbiology and Biotechnology , 105, 3485-3494. https://doi.org/10.1007/s00253-021-11273-3
Gaucher, F., Rabah, H., Kponouglo, K., Bonnassie, S., Pottier, S., Dolivet, A., et al . (2020) Intracellular Osmoprotectant Concentrations Determine Propionibacterium Freudenreichii Survival during Drying. Applied Microbiology and Biotechnology , 104, 3145-3156. https://doi.org/10.1007/s00253-020-10425-1