Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications

Petrova, Penka; Petrov, Kaloyan

doi:10.3390/nu12041118

Cited by 94 publications

(63 citation statements)

References 161 publications

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“…Nowadays, plant-based fermented beverages are one of the most important segments within the functional food sector [ 6 ]. It has been largely demonstrated that lactic acid fermentation improves sensory characteristics, nutritional quality, texture and safety of starch-containing vegetables including cereals [ 7 ]. Strong scientific evidence support the beneficial effects of lactic acid bacteria fermentation in cereal matrices by enhancing the content and bioavailability of phenolic compounds, γ-aminobutyric acid (GABA) and antioxidant, anti-hypertensive and anti-inflammatory activities [ 8 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Aparicio-García¹,

Martínez‐Villaluenga²,

Frı́as³

et al. 2021

Foods

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This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-free beverage by fermentation with a probiotic (Lactobacillus plantarum WCFS1) starter culture. Physicochemical, microbiological, nutritional and sensory properties of sprouted oat fermented beverage (SOFB) were characterized. After fermentation for 4 h, SOFB exhibited an acidity of 0.42 g lactic acid/100 mL, contents of lactic and acetic acids of 1.6 and 0.09 g/L, respectively, and high viable counts of probiotic starter culture (8.9 Log CFU/mL). Furthermore, SOFB was a good source of protein (1.7 g/100 mL), β-glucan (79 mg/100 mL), thiamine (676 μg/100 mL), riboflavin (28.1 μg/100 mL) and phenolic compounds (61.4 mg GAE/100 mL), and had a high antioxidant potential (164.3 mg TE/100 mL). Spoilage and pathogenic microorganisms were not detected in SOFB. The sensory attributes evaluated received scores higher than 6 in a 9-point hedonic scale, indicating that SOFB was well accepted by panelists. Storage of SOFB at 4 °C for 20 days maintained L. plantarum viability and a good microbial quality and did not substantially affect β-glucan content. SOFB fulfils current consumer demands regarding natural and wholesome plant-based foods.

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Section: Introductionmentioning

confidence: 99%

Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Aparicio-García¹,

Martínez‐Villaluenga²,

Frı́as³

et al. 2021

Foods

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show abstract

“…The enzymatic activity is responsible for biopolymers degradation, leading to cell wall degradation (softening). LAB make the food easily digestible, decreasing the level of high-chain carbohydrates and some indigestible poly- and oligo-saccharides [ 56 ]. This is of great importance from the sensorial, physicochemical and dietary point of view, because carbohydrates digestibility is related to many human health issues [ 10 ].…”

Section: Resultsmentioning

confidence: 99%

Biotransformation of Flaxseed Oil Cake into Bioactive Camembert-Analogue Using Lactic Acid Bacteria, Penicillium camemberti and Geotrichum candidum

et al. 2020

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This study aimed at investigating the antioxidant activity, oxidative stability, physicochemical and microbial changes of innovative vegan Camembert-analogue based on flaxseed oil cake (FOC) which was produced using lactic acid bacteria (LAB), mold Penicillium camemberti (PC) and yeast Geotrichum candidum (GC). Two variants were prepared, namely with LAB + PC and LAB + PC + GC. After fermentation for 24 h at room temperature, the samples were stored for 14 days at 12 °C and maturated for 14 days at 6 °C. Changes in microbial population, polyphenolics, flavonoids, radical scavenging capacity were evaluated. Additionally, textural changes, pH, acidity, levels of proteins, free amino acids, reducing sugars, oil content and its oxidative stability were determined. Results showed that LAB as well as fungi were capable of growing well in the FOC without any supplementation and the products were characterized by a high antioxidant potential (high polyphenolics and flavonoids contents as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), superoxide (O2−) and hydroxyl (·OH) radicals scavenging activity). This study has demonstrated that bioactivity as well as the physicochemical properties depend on the starter culture used. Due to functional and biochemical characteristics conferred to the obtained Camembert-analogues, the use of P. camemberti and G. candidum showed a potential for industrial application. There is a potential for these products to be used where non-dairy alternatives are desired.

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“…and Lactobacillus spp., for dairy products, but also the genera Pediococcus, Oenococcus, and Weissella play a pivotal role in plant-based fermented products (Wuyts et al, 2020). Leading approaches are used to improve the characteristics of these industrial bacteria (Hidalgo-Cantabrana et al, 2017;Bron et al, 2019), but the natural resources are also relevant to find novel strains with biotechnological applications (Bachtarzi et al, 2019;Petrova and Petro, 2020). Therefore, the same approaches can be used for the selection of the best LAB candidates to ferment residues from plant materials.…”

Section: Fermentation Processes Employing Labmentioning

confidence: 99%

Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes

et al. 2020

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There is a general interest in finding new ways of valorizing fruit and vegetable processing by-products. With this aim, applications of industrial fermentation to improve nutritional value, or to produce biologically active compounds, have been developed. In this sense, the fermentation of a wide variety of by-products including rice, barley, soya, citrus, and milling by-products has been reported. This minireview gives an overview of recent fermentation-based valorization strategies developed in the last 2 years. To aid the designing of new bioprocesses of industrial interest, this minireview also provides a detailed comparison of the fermentation conditions needed to produce specific bioactive compounds through a simple artificial neural network model. Different applications reported have been focused on increasing the nutritional value of vegetable by-products, while several lactic acid bacteria and Penicillium species have been used to produce high purity lactic acid. Bacteria and fungi like Bacillus subtilis, Rhizopus oligosporus, or Fusarium flocciferum may be used to efficiently produce protein extracts with high biological value and a wide variety of functional carbohydrates and glycosidases have been produced employing Aspergillus, Yarrowia, and Trichoderma species. Fermentative patterns summarized may guide the production of functional ingredients for novel food formulation and the development of low-cost bioprocesses leading to a transition toward a bioeconomy model.

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Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications

Cited by 94 publications

References 161 publications

Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Biotransformation of Flaxseed Oil Cake into Bioactive Camembert-Analogue Using Lactic Acid Bacteria, Penicillium camemberti and Geotrichum candidum

Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes

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