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Increased awareness of consumers over health and a steady increase in life expectancy have resulted in the demand for food products that can improve consumer well-being [Ogunremi et al., 2015]. Therefore, the industry is directing development of new products towards the area of functional foods. Research in this area has moved progressively towards introducing the concept of synbiotics, a combination of proand prebiotics in a single product that may affect gut microbial composition. Cereals have a signifi cant role in human nutrition in most parts of the world and are grown at over 73% of the total world harvest area [Charalampopoulos et al., 2002]. Cereal grains represent an important nutritive component both in developed and in developing countries. They are considered as one of the most important sources of carbohydrates (starch and fi ber), vitamins (group B), minerals, and phenolic compounds with many proven health effects. They also have the potential to offer consumer prebiotic and whole grain benefi ts [Lamsal & Faubion, 2009]. While lysine represents a limiting amino acid in cereals, a combina-

Design of Bacterial Cultures in Fermented Functional Maize Product Formulation