{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T19:26:19Z","timestamp":1792783579805,"version":"4.5.0"},"reference-count":44,"publisher":"Springer Science and Business Media LLC","issue":"1","license":[{"start":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T00:00:00Z","timestamp":1788998400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"},{"start":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T00:00:00Z","timestamp":1788998400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"}],"funder":[{"name":"Universidade Federal De Minas Gerais","id":[{"id":"https:\/\/ror.org\/0176yjw32","id-type":"ROR","asserted-by":"crossref"}]}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Braz J Microbiol"],"published-print":{"date-parts":[[2026,12]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    The relationship between humans and pets has driven the development of functional foods. This study aimed to develop pet biscuits containing\n                    <jats:italic>Lacticaseibacillus paracasei<\/jats:italic>\n                    GV17 and\n                    <jats:italic>Lactococcus lactis<\/jats:italic>\n                    GV103 and to evaluate the effects of wheat flour, millet flour, and a combination of both on the stability of lactic acid bacteria (LAB), resistance to simulated gastrointestinal tract (GIT) conditions, technological characteristics, and viability during storage. Three formulations were prepared using wheat flour (WF), millet flour (MF), and a mixture of flours (WMF), in which the GV17 and GV103 strains, as well as their combined culture (GV17.103), were incorporated into the biscuit cavities. The type of flour significantly influenced the physicochemical and technological characteristics of the formulations. A higher luminosity value was observed in the WF formulation (76.31), while the WMF showed greater hardness (46.18\u00a0N), indicating greater resistance to breakage. The MF presented higher lipid (24.80%) and fiber (5.76%) contents, WMF higher moisture (12.49%), and WF higher carbohydrate (55.95%). All formulations recover LAB counts to values above 7.0 log CFU\/mL at the end of simulated digestion. WF103, MF103, and MF17.103 stood out for their storage stability. These results demonstrate that the tested matrices are suitable for the development of pet biscuits containing potentially probiotic LAB strains.\n                  <\/jats:p>","DOI":"10.1007\/s42770-026-02091-8","type":"journal-article","created":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T07:32:50Z","timestamp":1789025570000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Lactic acid bacteria, potentially probiotic, in whole-grain pet biscuits: survival and technological potential of millet-based formulations (Pennisetum glaucum)"],"prefix":"10.1007","volume":"57","author":[{"given":"Wendy Carla Dantas","family":"Rocha","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Isabel Lu\u00edsa Ribeiro","family":"de Abreu Teixeira","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maria Eduarda Costa","family":"Campos","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Taynan Jonatha Neves","family":"Costa","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Isabella Maciel","family":"Costa","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Debora Cristina Sampaio","family":"de Assis","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Felipe Machado","family":"Trombete","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Washington Azevedo","family":"da Silva","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Erika Ramos","family":"de Alvarenga","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fabiola","family":"de Oliveira Paes Leme","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ver\u00f4nica Ortiz","family":"Alvarenga","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6176-2426","authenticated-orcid":false,"given":"Bruna Maria Salotti","family":"de Souza","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2026,9,10]]},"reference":[{"key":"2091_CR1","doi-asserted-by":"publisher","unstructured":"Valencia ML, Henao-Rojas JC, Hoyos LAS (2025) Carrot-based functional pet food: a comprehensive study on texture, nutritional value, microbiology and canine acceptance. Appl Food Res 5. https:\/\/doi.org\/10.1016\/j.afres.2025.100845","DOI":"10.1016\/j.afres.2025.100845"},{"key":"2091_CR2","doi-asserted-by":"publisher","unstructured":"Guo Z, Ren X, Zhao J, Jiao L, Xu Y (2021) Can pets replace children? The interaction effect of pet attachment and subjective socioeconomic status on fertility intention. Int J Environ Res Public Health 18. https:\/\/doi.org\/10.3390\/ijerph18168610","DOI":"10.3390\/ijerph18168610"},{"key":"2091_CR3","doi-asserted-by":"publisher","unstructured":"Carrasco N, Miranda MH, Ficoseco CA, Nader-Mac\u00edas MEF, LeBlanc JG (2026) Lactic acid bacteria: potentials in canine formulas for puppies. Vet Res Commun 50. https:\/\/doi.org\/10.1007\/s11259-025-11003-4","DOI":"10.1007\/s11259-025-11003-4"},{"key":"2091_CR4","doi-asserted-by":"publisher","unstructured":"Riaz N, Yousaf Z, Yasmin Z, Munawar M, Younas A, Rashid M, Aftab A, Shamsheer B, Yasin H, Najeebullah M, Simon PW (2022) Development of carrot nutraceutical products as an alternative supplement for the prevention of nutritional diseases. Front Nutr 8. https:\/\/doi.org\/10.3389\/fnut.2021.787351","DOI":"10.3389\/fnut.2021.787351"},{"key":"2091_CR5","doi-asserted-by":"publisher","first-page":"197","DOI":"10.5187\/jasy.2022.e8","volume":"31","author":"D Lee","year":"2022","unstructured":"Lee D, Goh TW, Kang MG, Choi HJ, Yeo SY, Yang J, Huh CS, Kim YY, Kim Y (2022) Perspectives and advances in probiotics and the gut microbiome in companion animals. J Anim Sci Technol 31:197\u2013217. https:\/\/doi.org\/10.5187\/jasy.2022.e8","journal-title":"J Anim Sci Technol"},{"key":"2091_CR6","doi-asserted-by":"publisher","unstructured":"Mao A, Chen X, Zhao W, Nan W, Huang Y, Sun Y, Zhang H, Xu C (2024) Bacterial community influences the effects of Lactobacillus acidophilus on lipid metabolism, immune response and antioxidant capacity in dogs. Animals 14. https:\/\/doi.org\/10.3390\/ami1409257","DOI":"10.3390\/ami1409257"},{"key":"2091_CR7","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2024.1437036","author":"M Zhao","year":"2024","unstructured":"Zhao M, Li Y, Zhang Y, Li G (2024) Genomic analysis and functional properties of Lactobacillus johnsonii GJ231 isolated from healthy Beagles. Front Microbiol. https:\/\/doi.org\/10.3389\/fmicb.2024.1437036","journal-title":"Front Microbiol"},{"key":"2091_CR8","doi-asserted-by":"publisher","first-page":"506","DOI":"10.1038\/nrgastro.2014.66","volume":"11","author":"C Hill","year":"2014","unstructured":"Hill C, Guarner F, Reid G, Gibson GR, Merenstein DJ, Pot B, Morelli L, Canani RB, Flint HJ, Salminen S, Calder PC, Sanders ME (2014) The international scientific association for probiotics and prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nat Reviews Gastroenterol Hepatol 11:506\u2013514. https:\/\/doi.org\/10.1038\/nrgastro.2014.66","journal-title":"Nat Reviews Gastroenterol Hepatol"},{"key":"2091_CR9","doi-asserted-by":"publisher","first-page":"2909","DOI":"10.1007\/s12602-024-10239-x","volume":"17","author":"IK Lappa","year":"2025","unstructured":"Lappa IK, Natsia A, Alimpoumpa D, Stylianopoulou E, Prapa I, Tegopoulos K, Pavlatou C, Skavdis G, Papadaki A, Kopsahelis N (2025) Novel probiotic candidates in artisanal feta-type kefalonian cheese: unveiling a still-undisclosed biodiversity. Probiotics Antimicrob Proteins 17:2909\u20132927. https:\/\/doi.org\/10.1007\/s12602-024-10239-x","journal-title":"Probiotics Antimicrob Proteins"},{"key":"2091_CR10","doi-asserted-by":"publisher","unstructured":"Moretti AF, Brizuela NS, Bravo-Ferrada BM, Tymczyszyn EE, Golowczyk MA (2023) Current applications and future trends of dehydrated lactic acid bacteria for incorporation in animal feed products. Fermentation 9. https:\/\/doi.org\/10.3390\/fermentation9080742","DOI":"10.3390\/fermentation9080742"},{"key":"2091_CR11","doi-asserted-by":"publisher","unstructured":"Costa IM, Silva LMP, Cardoso AS, Silva ANA, Silva NHA, Correia VTV, Santos AN, Barbosa CD, Silva WA, Carvalho CWP, Trombete FM, Fante CA (2024) Impact of fiber addition on quality and consumer perception of Whole-grain cakes produced with extruded pearl millet (Pennisetum glaucum) flour. J Cereal Sci 120. https:\/\/doi.org\/10.1016\/j.jcs.2024.104039","DOI":"10.1016\/j.jcs.2024.104039"},{"key":"2091_CR12","doi-asserted-by":"publisher","first-page":"424","DOI":"10.1007\/s11694-024-02979-9","volume":"19","author":"IM Costa","year":"2025","unstructured":"Costa IM, Miranda TBA, Magalh\u00e3es LMM, Faf\u00e1 SM, Costa TJN, Magalh\u00e3es MB, Valente GLC, Gomes JEG, Assis DCS, Vidal AMC, Alvarenga VO, Souza MR, Souza BMS (2025) Minas artisanal cheese as a reservoir of potentially probiotic Lacticaseibacillus paracasei GV17 and Lactococcus lactis GV103 and their functional properties and kinetic mechanisms. J Food Meas Charact 19:424\u2013438. https:\/\/doi.org\/10.1007\/s11694-024-02979-9","journal-title":"J Food Meas Charact"},{"key":"2091_CR13","doi-asserted-by":"publisher","unstructured":"Valente GLC, Figueiredo RC, Brito RF, Lana AMQ, Souza BMS, Fonseca LM, Madureira AP, Silva AM, Penna CFAM, Souza MR (2024) Microbiological and physicochemical characterization of Minas artisanal cheese from the Campo das Vertentes region (Brazil) during ripening in rainy and dry seasons. Vigil Sanit Debate 12. https:\/\/doi.org\/10.22239\/2317-269X.02357","DOI":"10.22239\/2317-269X.02357"},{"key":"2091_CR14","doi-asserted-by":"publisher","first-page":"209","DOI":"10.1007\/s12010-007-0024-5","volume":"142","author":"JW Von Mollendorff","year":"2007","unstructured":"Von Mollendorff JW, Todorov SD, Dicks LM (2007) Factors affecting the adsorption of bacteriocins to Lactobacillus sakei and Enterococcus sp. Appl Biochem Biotechnolog 142:209\u2013220. https:\/\/doi.org\/10.1007\/s12010-007-0024-5","journal-title":"Appl Biochem Biotechnolog"},{"key":"2091_CR15","doi-asserted-by":"publisher","first-page":"76","DOI":"10.1016\/j.anifeedsci.2014.05.015","volume":"195","author":"L Gonz\u00e1lez-Forte","year":"2014","unstructured":"Gonz\u00e1lez-Forte L, Bruno E, Martino M (2014) Application of coating on dog biscuits for extended survival of probiotic bacteria. Anim Feed Sci Technol 195:76\u201384. https:\/\/doi.org\/10.1016\/j.anifeedsci.2014.05.015","journal-title":"Anim Feed Sci Technol"},{"key":"2091_CR16","doi-asserted-by":"publisher","unstructured":"Santos MKR, Baptista LMS, Hauptli L, Lima ALF, Netto DP, Dahlke F, Moraes PO (2021) Development of baked biscuits containing propolis and pomegranate for oral health in dogs. Anim Feed Sci Technol 280. https:\/\/doi.org\/10.1016\/j.anifeedsci.2021.115056","DOI":"10.1016\/j.anifeedsci.2021.115056"},{"key":"2091_CR17","first-page":"918","volume-title":"M\u00e9todo n\u00ba 942.15 e 920. 149. M\u00e9todos oficiais de an\u00e1lise da AOAC International","author":"AOAC","year":"2006","unstructured":"AOAC (2006) M\u00e9todo n\u00ba 942.15 e 920. 149. M\u00e9todos oficiais de an\u00e1lise da AOAC International, 17\u2013 edn. ed., AOAC International, Gaithersburg, p 918","edition":"17\u2013"},{"key":"2091_CR18","doi-asserted-by":"publisher","first-page":"126","DOI":"10.1016\/j.foodcont.2017.06.003","volume":"81","author":"ARG Munford","year":"2017","unstructured":"Munford ARG, Alvarenga VO, Prado-Silva L, Crucello A, Campagnollo FB, Chaves RD, Oteiza JM, Sant\u2019ana AS (2017) Sporeforming bacteria in beer: Occurrence, diversity, presence of hop resistance genes and fate in alcohol-free and lager beers. Food Control 81:126\u2013136. https:\/\/doi.org\/10.1016\/j.foodcont.2017.06.003","journal-title":"Food Control"},{"key":"2091_CR19","doi-asserted-by":"publisher","first-page":"135","DOI":"10.1016\/j.foodres.2012.10.004","volume":"50","author":"GJ Bautista","year":"2013","unstructured":"Bautista GJ, Arroyo LFN, Rantsiou K, Jim\u00e9nez DR, Garrido FA, Cocolin L (2013) Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential. Food Res Int 50:135\u2013142. https:\/\/doi.org\/10.1016\/j.foodres.2012.10.004","journal-title":"Food Res Int"},{"key":"2091_CR20","volume-title":"R: A Language and Environment for Statistical Computing_","author":"R Core Team","year":"2024","unstructured":"R Core Team (2024) R: A Language and Environment for Statistical Computing_. R Foundation for Statistical Computing, Vienna, Austria. https:\/\/www.R-project.org\/"},{"key":"2091_CR21","doi-asserted-by":"publisher","unstructured":"Wickham H, Averick M, Bryan J, Chang W, McGowan LD, Fran\u00e7ois R, Grolemund G, Hayes A, Henry L, Hester J, Kuhn M, Pedersen TL, Miller E, Bache SM, M\u00fcller K, Ooms J, Robinson D, Seidel DP, Spinu V, Takahashi K, Vaughan D, Wilke C, Woo K, Yutani H (2019) Welcome to the tidyverse. J Open-Source Softw 4. https:\/\/doi.org\/10.21105\/joss.01686","DOI":"10.21105\/joss.01686"},{"key":"2091_CR22","doi-asserted-by":"publisher","unstructured":"Jayawardana SAS, Samarasekera JKRR, Hettiarachchi GCMH, Gooneratne J, Mazumdar SD, Banerjee R (2019) Dietary fibers, starch fractions and nutritional composition of finger millet varieties cultivated in Sri Lanka. J Food Compos Anal 82. https:\/\/doi.org\/10.1016\/j.jfca.2019.103249","DOI":"10.1016\/j.jfca.2019.103249"},{"key":"2091_CR23","doi-asserted-by":"publisher","DOI":"10.1080\/87559129.2025.2515167","author":"N Malleshi","year":"2025","unstructured":"Malleshi N, Kannan S, Malleshi SN, Manickavasagan A (2025) Finger millet (Eleusine coracana) malt: a comprehensive review of its preparation and functional properties, nutritional benefits, and novel food product formulations. Food Reviews Int. https:\/\/doi.org\/10.1080\/87559129.2025.2515167","journal-title":"Food Reviews Int"},{"key":"2091_CR24","doi-asserted-by":"publisher","unstructured":"Hedayati S, Jafari SM, Babajafari S, Niakousari M, Mazloomi SM (2022) Different food hydrocolloids and biopolymers as egg replacers: a review of their influences on the batter and cake quality. Food Hydrocolloids 128. https:\/\/doi.org\/10.1016\/j.foodhyd.2022.107611","DOI":"10.1016\/j.foodhyd.2022.107611"},{"key":"2091_CR25","doi-asserted-by":"publisher","first-page":"2437","DOI":"10.1111\/ijfs.16381","volume":"58","author":"D Arepally","year":"2023","unstructured":"Arepally D, Reddy RS, Coorey R, Goswami TK (2023) Evaluation of functional, physicochemical, textural and sensorial properties of multi-millet-based biscuit. Int J Food Sci Technol 58:2437\u20132447. https:\/\/doi.org\/10.1111\/ijfs.16381","journal-title":"Int J Food Sci Technol"},{"key":"2091_CR26","doi-asserted-by":"publisher","unstructured":"Ellis A, Loughnan S, Hawkins RD, Stanton SCE (2024) The associations between human-companion animal relationship duration, companion animal, life stage and relationship quality. Animals 29. https:\/\/doi.org\/10.3390\/ani14111606","DOI":"10.3390\/ani14111606"},{"key":"2091_CR27","doi-asserted-by":"publisher","unstructured":"Jo M, Lee SH, Hong JH (2026) Mapping the landscape of stress-relieving foods: sensory, emotional and imagery dimensions. Food Qual Prefer 136. https:\/\/doi.org\/10.1016\/j.foodqual.2025.105771","DOI":"10.1016\/j.foodqual.2025.105771"},{"key":"2091_CR28","doi-asserted-by":"publisher","unstructured":"Ge F, Xia R, Wu D, Cheng W, Meng L, Wang Z, Tang X (2023) Toward a comprehensive understanding of various milling methods on the physicochemical properties of highland barley flours and eating quality of corresponding sugar-free cookies. Food Chem 413. https:\/\/doi.org\/10.1016\/j.foodchem.2023.135657","DOI":"10.1016\/j.foodchem.2023.135657"},{"key":"2091_CR29","doi-asserted-by":"publisher","first-page":"3031","DOI":"10.1007\/s13197-020-04336-2","volume":"57","author":"X Liang","year":"2020","unstructured":"Liang X, Feng L, Ran J, Sun J, Chen X, Jiao Z, Liu B, Jiao L (2020) Influence of adding steam-exploded apple pomace on wheat flour characteristics and biscuit quality. J Food Sci Technol 57:3031\u20133039. https:\/\/doi.org\/10.1007\/s13197-020-04336-2","journal-title":"J Food Sci Technol"},{"key":"2091_CR30","doi-asserted-by":"publisher","DOI":"10.1016\/j.meafoo.2024.100202","author":"M Munshi","year":"2024","unstructured":"Munshi M, Dashora K (2024) Comparative study of physico-chemical composition, functional, morphological and pasting properties of major and minor millet flours as a gluten free alternative to wheat flour. Measurement: Food 16. https:\/\/doi.org\/10.1016\/j.meafoo.2024.100202","journal-title":"Measurement: Food 16"},{"key":"2091_CR31","doi-asserted-by":"publisher","unstructured":"Hassan ZM, Sebola NA, Mabelebele M (2021) The nutritional use of millet grain for food and feed: a review. Agric Food Secur 10. https:\/\/doi.org\/10.1186\/s40066-020-00282-6","DOI":"10.1186\/s40066-020-00282-6"},{"key":"2091_CR32","doi-asserted-by":"publisher","first-page":"1714","DOI":"10.3390\/foods12081714","volume":"12","author":"L Fu","year":"2023","unstructured":"Fu L, Gao S, Li B (2023) Impact of processing methods on the in vitro protein digestibility and DIAAS of various foods produced by millet, highland barley and buckwheat. Foods 12:1714. https:\/\/doi.org\/10.3390\/foods12081714","journal-title":"Foods"},{"key":"2091_CR33","doi-asserted-by":"publisher","first-page":"1346869","DOI":"10.3389\/fnut.2024.1346869","volume":"11","author":"J Jacob","year":"2024","unstructured":"Jacob J, Krishnan V, Antony C, Bhavyasri M, Aruna C, Mishra K, Nepolean TN, Satyavathi CT, Visarada KBRS (2024) The nutrition and therapeutic potential of millets: an updated narrative review. Front Nutr 11:1346869. https:\/\/doi.org\/10.3389\/fnut.2024.1346869","journal-title":"Front Nutr"},{"key":"2091_CR34","doi-asserted-by":"publisher","unstructured":"Abdel-Aal EM (2024) Insights into grain milling and fractionation practices for improved food sustainability with emphasis on wheat and peas. Foods 13. https:\/\/doi.org\/10.3390\/foods13101532","DOI":"10.3390\/foods13101532"},{"key":"2091_CR35","doi-asserted-by":"publisher","unstructured":"Tsafrakidou P, Michaelidou AM, Biliaderis CG (2020) Fermented cereal-based products: nutritional aspects, possible impact on gut microbiota and health implications. Foods 9. https:\/\/doi.org\/10.3390\/foods9060734","DOI":"10.3390\/foods9060734"},{"key":"2091_CR36","doi-asserted-by":"publisher","unstructured":"Lee HJ, Lee JB, Park SY, Choi IS, Lee SW (2022) Antimicrobial activity of dominant Ligilactobacillus animalis strains in healthy canine feces and their probiotic potential. FEMS Microbiol Lett 369. https:\/\/doi.org\/10.1093\/femsle\/fnac115","DOI":"10.1093\/femsle\/fnac115"},{"key":"2091_CR37","doi-asserted-by":"publisher","first-page":"100390","DOI":"10.1016\/j.phanu.2024.100390","volume":"28","author":"SSC Nascimento","year":"2024","unstructured":"Nascimento SSC, Passos TS, Sousa-J\u00fanior FC (2024) Probiotics in plant-based food matrices: a review of their health benefits. Pharma Nutr 28:100390. https:\/\/doi.org\/10.1016\/j.phanu.2024.100390","journal-title":"Pharma Nutr"},{"key":"2091_CR38","doi-asserted-by":"publisher","first-page":"195","DOI":"10.1007\/s00203-017-1446-2","volume":"200","author":"C Wang","year":"2018","unstructured":"Wang C, Cui Y, Qu X (2018) Mechanisms and improvement of acid resistance in lactic acid bacteria. Arch Microbiol 200:195\u2013201. https:\/\/doi.org\/10.1007\/s00203-017-1446-2","journal-title":"Arch Microbiol"},{"key":"2091_CR39","doi-asserted-by":"publisher","unstructured":"Schottroff F, Fr\u00f6hling A, Zunabovic-Pichler M, Krottenthaler A, Schl\u00fcter O, J\u00e4ger H (2018) Sublethal injury and viable but non-culturable (VBNC) state in microorganisms during preservation of food and biological materials by non-thermal processes. Front Microbiol 20. https:\/\/doi.org\/10.3389\/fmicb.2018.02773","DOI":"10.3389\/fmicb.2018.02773"},{"key":"2091_CR40","doi-asserted-by":"publisher","unstructured":"Wang H, Zhang Y, Dai L, Bo X, Liu X, Zhao X, Yu J, Kwok LY, Bao Q (2023) Metabolomic differences between viable but nonculturable and recovered Lacticaseibacillus paracasei. Foods 12. https:\/\/doi.org\/10.3390\/foods12183472","DOI":"10.3390\/foods12183472"},{"key":"2091_CR41","doi-asserted-by":"publisher","unstructured":"Abdi R, Joye IJ (2021) Prebiotic potential of cereal components. Foods 10. https:\/\/doi.org\/10.3390\/foods10102338","DOI":"10.3390\/foods10102338"},{"key":"2091_CR42","doi-asserted-by":"publisher","unstructured":"Moiseenko KV, Glazunova OA, Fedorova TV (2024) Fermentation of rice, oat, and wheat flour by pure cultures of common starter lactic acid bacteria: growth dynamics, sensory evaluation, and functional properties. Foods 13. https:\/\/doi.org\/10.3390\/foods13152414","DOI":"10.3390\/foods13152414"},{"key":"2091_CR43","doi-asserted-by":"publisher","unstructured":"Mohanan MM, Vijayakumar A, Bang-Berthelsen CH, Mudnakudu-Nagaraju K, Shetty R (2025) Millets: journey from an ancient crop to sustainable and healthy food. Foods 14. https:\/\/doi.org\/10.3390\/foods14101733","DOI":"10.3390\/foods14101733"},{"key":"2091_CR44","doi-asserted-by":"publisher","unstructured":"Zhang Y, Liu W, Zhang D, Yang Y, Wang X, Li L (2021) Fermented and germinated processing improved the protective effects of foxtail millet whole grain against dextran sulfate sodium-induced acute ulcerative colitis and gut microbiota dysbiosis in C57BL\/6 mice. Front Nutr 8. https:\/\/doi.org\/10.3389\/fnut.2021.694936","DOI":"10.3389\/fnut.2021.694936"}],"updated-by":[{"DOI":"10.1007\/s42770-026-02113-5","type":"correction","label":"Correction","source":"publisher","updated":{"date-parts":[[2026,10,16]],"date-time":"2026-10-16T00:00:00Z","timestamp":1792108800000}}],"container-title":["Brazilian Journal of Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/s42770-026-02091-8.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/article\/10.1007\/s42770-026-02091-8","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/s42770-026-02091-8.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,10,16]],"date-time":"2026-10-16T14:22:20Z","timestamp":1792160540000},"score":1,"resource":{"primary":{"URL":"https:\/\/link.springer.com\/article\/10.1007\/s42770-026-02091-8"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,10]]},"references-count":44,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2026,12]]}},"alternative-id":["2091"],"URL":"https:\/\/doi.org\/10.1007\/s42770-026-02091-8","relation":{},"ISSN":["1517-8382","1678-4405"],"issn-type":[{"value":"1517-8382","type":"print"},{"value":"1678-4405","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,10]]},"assertion":[{"value":"23 April 2026","order":1,"name":"received","label":"Received","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"7 September 2026","order":2,"name":"accepted","label":"Accepted","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"10 September 2026","order":3,"name":"first_online","label":"First Online","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"16 October 2026","order":5,"name":"change_date","label":"Change Date","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"Correction","order":6,"name":"change_type","label":"Change Type","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"A Correction to this paper has been published:","order":7,"name":"change_details","label":"Change Details","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"https:\/\/doi.org\/10.1007\/s42770-026-02113-5","URL":"https:\/\/doi.org\/10.1007\/s42770-026-02113-5","order":8,"name":"change_details","label":"Change Details","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"This study did not involve experiments with animals or humans and therefore did not require ethical approval.","order":1,"name":"Ethics","label":"<b>Ethics approval<\/b>","group":{"name":"EthicsHeading","label":"Declarations"}},{"value":"All authors have read and approved the manuscript to be submitted for publication.","order":2,"name":"Ethics","label":"<b>Consent to publish<\/b>","group":{"name":"EthicsHeading","label":"Declarations"}},{"value":"The authors declare no competing interests.","order":3,"name":"Ethics","label":"<b>Competing interests<\/b>","group":{"name":"EthicsHeading","label":"Declarations"}}],"article-number":"266"}}