Review on Microbiology of Cereal-Based Spontaneously Fermented Foods and Beverages

Abstract

Spontaneously fermented cereal-based foods and beverages are fermented by diverse arrays of microorganisms which play significant roles at different stages of fermentation. The aim of this review is to summarize the scientific data on the microbiology of cereal-based spontaneously fermented foods and beverages. Yeasts are a large group of beneficial bacteria in food fermentation followed by lactic acid bacteria. Molds also play an important role in the production of various foods and non-food products. The possible functions of yeast in the fermentation of carbohydrates are aroma production, stimulation of lactic acid bacteria and degradation of mycotoxin. However, this review results reveal that all yeasts and molds are not beneficial microbes. According to the reports of many researchers, <i>Enterobacteriaceae</i> and total coliforms are not persisted to the end of fermentation. However, aerobic mesophilic bacteria, staphylococcus spp., and aerobic spore-forming bacteria are persisted to the end of some fermented food and beverage products. In spontaneous fermentation, aerobic spore-forming bacteria play crucial role in the begging stage of fermentation to breakdown of complex structure of food composition which facilitates the environment for the yeast and lactic acid bacteria. This review concluded that spontaneous fermentation process reduces both pathogenic and spoilage microorganisms to non-significant level thus make the end product safe for consumption.