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Peer-reviewedCC BY 4.0Frontiers in Microbiology

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

  • Yufeng He1
  • Nai Li1
  • Mingzhe Chen1
  • Juan Bai1
  • Ying Zhu1
  • Jiayan Zhang1
  • Yansheng Zhao1
  • Yongjun Xia2
  • Xiang Xiao1
  1. 1School of Food Science and Engineering, Jiangsu University
  2. 2School of Agriculture and Biology, Shanghai Jiao Tong University
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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.

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Cite

BibTeXRIS
BibTeX
@article{he2026millet,
  title = {{Millet fermentations: a review on microorganisms, fermentation parameters, nutrients bio-utilization, and future prospects}},
  author = {Yufeng He and Nai Li and Mingzhe Chen and Juan Bai and Ying Zhu and Jiayan Zhang and Yansheng Zhao and Yongjun Xia and Xiang Xiao},
  journal = {Frontiers in Microbiology},
  year = {2026},
  month = oct,
  doi = {10.3389/fmicb.2026.1990322},
  url = {https://www.frontiersin.org/articles/10.3389/fmicb.2026.1990322/full},
  note = {CC BY 4.0},
}
RIS
TY  - JOUR
TI  - Millet fermentations: a review on microorganisms, fermentation parameters, nutrients bio-utilization, and future prospects
AU  - Yufeng He
AU  - Nai Li
AU  - Mingzhe Chen
AU  - Juan Bai
AU  - Ying Zhu
AU  - Jiayan Zhang
AU  - Yansheng Zhao
AU  - Yongjun Xia
AU  - Xiang Xiao
PY  - 2026
DA  - 2026/10/08
JO  - Frontiers in Microbiology
DO  - 10.3389/fmicb.2026.1990322
UR  - https://www.frontiersin.org/articles/10.3389/fmicb.2026.1990322/full
AB  - 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.
SN  - 1664-302X
ER  -