Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages

Abstract

Plant beverages are becoming more popular, and fermented cereal- or pseudocereal-based beverages are increasingly used as alternatives for fermented products made from cow milk. This review aimed to describe the basic components of cereal- or pseudocereal-based beverages and determine the feasibility of fermenting them with lactic acid bacteria (LAB) to obtain products with live and active LAB cells and increased dietary value. The technology used for obtaining cereal- or pseudocereal-based milk substitutes primarily involves the extraction of selected plant material, and the obtained beverages differ in their chemical composition and nutritional value (content of proteins, lipids, and carbohydrates, glycemic index, etc.) due to the chemical diversity of the cereal and pseudocereal raw materials and the operations used for their production. Beverages made from cereals or pseudocereals are an excellent matrix for the growth of LAB, and the lactic acid fermentation not only produces desirable changes in the flavor of fermented beverages and the biological availability of nutrients but also contributes to the formation of functional compounds (e.g., B vitamins).

Effects of Five Different Lactic Acid Bacteria on Bioactive Components and Volatile Compounds of Oat

“…Who found that L. plantarum and L. acidophilus grew well in barley and malt substrates. In fact, L. plantarum , L. acidophilus , and L. casei are considered common strains for cereal fermentation [ 12 ]. LAB are heterotrophic organisms that lack some biosynthetic processes and have complex nutritional needs [ 23 ].…”

“…At the same time, the activation of the peptidase system increases the digestibility of proteins and the level of limiting amino acids. In addition, phytase activity has been increased in low pH environment for better hydrolysis of phytates and enhanced mineral bioaccessibility [ 12 ]. There have been some reports of oat-based fermented products, such as a beverage containing 25% of oats fermented with Lactobacillus plantarum LP09, which improved polyphenol utilization, antioxidant activity and flavor [ 13 ].…”

Development and characterization of probiotic (co)encapsulates in biopolymeric matrices and evaluation of survival in a millet yogurt formulation

“…It has been made possible by introducing bioactive chemicals to the market (Zoidou et al, 2017). Grains provide suitable fermentation substrates; the most common microorganisms colonizing them are lactic acid bacteria and yeasts (Ziarno & Cichońska, 2021). Adding grains to milk enhances the nutritional value of the milk by increasing the fiber content and dietary components (Yang et al, 2017).…”

Alternatives to Cow’s Milk-Based Infant Formulas in the Prevention and Management of Cow’s Milk Allergy

“…In general, the demand for plant-based beverages has increased throughout the world in the last years [ 330 , 331 , 332 ] and can be divided into five categories: cereal-based (oat, rice, corn, spelt), legumes-based (soy, peanut, lupin, cowpea, chickpea), nut-based (almond, coconut, cashew, hazelnut, Brazil nut, pistachio), seed-based (sunflower, sesame, hemp), and pseudocereal-based (quinoa, teff, amaranth) beverages [ 10 , 144 , 333 , 334 , 335 ]. It has been reported that parents and caretakers are increasingly feeding infants and young children with such plant-based beverages as alternatives to cow’s milk-based products, including as substitutes for cow’s milk-based infant formulas [ 336 , 337 ].…”