Journal
NUTRIENTS
Volume 12, Issue 4, Pages -Publisher
MDPI
DOI: 10.3390/nu12041118
Keywords
cereals; dietary fibres; fermentation; lactic acid bacteria; pasta; pseudocereals; sourdough
Categories
Funding
- Bulgarian Ministry of Education and Science
- Healthy Foods for a Strong Bio-Economy and Quality of Life National Research Programme [577/17.08.2018]
- [KP-06-COST7]
- [18101]
Ask authors/readers for more resources
Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA) fermentation is the oldest and most popular way to improve the functionality, nutritional value, taste, appearance and safety of cereal foods and reduce the energy required for cooking. This literature review discusses lactic acid fermentation of the most commonly used cereals and pseudocereals by examination of the microbiological and biochemical fundamentals of the process. The study provides a critical overview of the indispensable participation of lactic acid bacteria (LAB) in the production of many traditional, ethnic, ancient and modern fermented cereals and beverages, as the analysed literature covers 40 years. The results reveal that the functional aspects of LAB fermented foods are due to significant molecular changes in macronutrients during LA fermentation. Through the action of a vast microbial enzymatic pool, LAB form a broad spectrum of volatile compounds, bioactive peptides and oligosaccharides with prebiotic potential. Modern applications of this ancient bioprocess include the industrial production of probiotic sourdough, fortified pasta, cereal beverages and boutique pseudocereal bread. These goods are very promising in broadening the daily menu of consumers with special nutritional needs.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available