Abstract
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.
Highlights
The word “cereal” originates from the Latin name of the ancient Roman goddess of harvest and agriculture, Ceres
The results reveal that the functional aspects of lactic acid bacteria (LAB) fermented foods are due to significant molecular changes in macronutrients during Lactic acid (LA) fermentation
When considering the beneficial effects of fermented cereals from LA on the human body, several factors need to be evaluated: (i) the beneficial content of the grains themselves, (ii) the probiotic properties of the LAB strains involved in the process, (iii) the biochemical changes that occur in the grain substrates during fermentation and (iv) the genetic and enzymatic capabilities of LAB strains that allow them to utilize grains’ carbohydrates
Summary
The word “cereal” originates from the Latin name of the ancient Roman goddess of harvest and agriculture, Ceres. LA fermentation contributes to the enrichment of human diet by an improvement of cooking with new flavours, aromas and textures It allows the conservation of vast amounts of cereal food; enriches cereal substrates with protein, essential amino and fatty acids; plays a vital role in aflatoxin removal [10], and detoxification during pseudocereal processing [11]. LA fermentation of starch-containing raw materials leads to the production of a larger quantity of vitamins (group B and K), the amino acid lysine, folate and micronutrients in the fermented products [12,13] Due to their unique beneficial properties, amylolytic lactic acid bacteria (LAB) can participate in the fermentation of probiotic starch-containing and hypoallergenic infant foods [14,15]. A schematic overview of some traditional and modern technologies for fermented cereal products manufacturing was included
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