“…Furthermore, cereals are also potential viable substrates as they contain nutrients easily assimilated by probiotics (Martins et al, 2013). It has been demonstrated that oat, barley and malt substrates can improve lactobacilli tolerance to the harsh conditions of the gastrointestinal tract, and they can support the growth of single and mix-culture fermentations of probiotic microorganisms (Charalampopoulos & Pandiella, 2010;Charalampopoulos, Pandiella, & Webb, 2003;Herrera-Ponce, Nevárez-Morillón, Ortega-Rívas, Pérez-Vega, & Salmerón, 2014). Additionally, to the proven potential of cereal substrates to support the growth of probiotic microorganisms these have been associated with the risk reduction of chronic diseases such as obesity, cardiovascular disease, type 2 diabetes, and some cancers (Wang, He, & Chen, 2014).…”