Abstract
Fermentation, as a process to increase the security of food supply, represents an integral part of food culture development worldwide. Nowadays, in the evolving functional food era where new sophisticated technological tools are leading to significant transformations in the field of nutritional sciences and science-driven approaches for new product design, fermentation technology is brought to the forefront again since it provides a solid foundation for the development of safe food products with unique nutritional and functional attributes. Therefore, the objective of the present review is to summarize the most recent advances in the field of fermentation processes related to cereal-based products. More specifically, this paper addresses issues that are relevant to nutritional and health aspects, including their interrelation with intestinal (gut) microbiome diversity and function, although clinical trials and/or in vitro studies testing for cereal-based fermented products are still scarce.
Highlights
The etymology of the term fermentation comes from the Latin verb “fevere”, which means “to boil”
This biotechnological method includes several subcategories based on primary metabolites produced: (a) alcoholic fermentation, conducted by yeasts, with ethanol and CO2 as the primary products; (b) acetic fermentation, conducted by bacteria of the genera Acetobacter with acetic acid as the primary product; (c) lactic fermentation, where lactic acid bacteria (LAB) are the fermenting microorganisms and lactic acid is the main metabolic product; and (d) ammonia or alkali fermentation of proteinaceous substrates by different Bacillus and Fungi species, with ammonia being released and giving the food a strong ammoniacal smell [3]
Protein digestibility depends on the protein structure and the presence of antinutrient factors that bind with them as well as other parameters such as pH, temperature, and ionic strength, all of which are directly related to proteolytic activities
Summary
The etymology of the term fermentation comes from the Latin verb “fevere”, which means “to boil”. Its unique ability to enhance the sensory properties of raw materials and preserve the developed product has been recognized throughout human history as miscellaneous fermented products are part of the culinary and cultural heritage of many countries globally [1,2] This biotechnological method includes several subcategories based on primary metabolites produced: (a) alcoholic fermentation, conducted by yeasts, with ethanol and CO2 as the primary products; (b) acetic fermentation, conducted by bacteria of the genera Acetobacter with acetic acid as the primary product; (c) lactic fermentation, where lactic acid bacteria (LAB) are the fermenting microorganisms and lactic acid is the main metabolic product; and (d) ammonia or alkali fermentation of proteinaceous substrates by different Bacillus and Fungi species, with ammonia being released and giving the food a strong ammoniacal smell [3].
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