New Trends in Cereal-Based Products using lactic acid bacteria

FONT DE VALDEZ, G.; GEREZ C.L.; TORINO M.I,; ROLLÁN G

Biotechnology of Lactic Acid Bacteria: Novel Applications.

Wiley-Blackwell Publishing

Lugar: AMES IOWA, USA; Año: 2009; p. 273 - 287

The global importance of cereals to the human diet and moreover to the written history of man and agriculture cannot be over stated. Nutritionally, they are an important source of dietary protein, carbohydrates, vitamins E and B-complex, iron, trace minerals, and fiber. Major cereal crops worldwide produced include wheat, rice, maize and barley, the main application is in bread manufacture (20-106 kg per capita annual). Only wheat and rye are suitable for the elaboration of leavened bread because of the presence of proper amounts (8-14%) of the complex protein gluten. Other common usages of cereals are in the preparation of fermented traditional products such as Ogi (maize, millet or sorghum), Kenkey (maize), Garri (cassava) as well as drinks. In these fermented cereal-based products, different species of lactic acid bacteria (LAB) belonging to the genus Lactobacillus,Lactobacillus, Leuconostoc, Weissella, Pediococcus, Lactococcus, Enterococcus and Streptococcus are involved. The lactic fermentation improves the food quality not only by enhancing the flavour development and increasing the nutritional value but also by extending the shelf life of the products and by removing toxic and antinutritional factors. Cereals are suitable substrates for innovation in the functional foods market containing prebiotics and or probiotic LAB strains. fermentation improves the food quality not only by enhancing the flavour development and increasing the nutritional value but also by extending the shelf life of the products and by removing toxic and antinutritional factors. Cereals are suitable substrates for innovation in the functional foods market containing prebiotics and or probiotic LAB strains. fermentation improves the food quality not only by enhancing the flavour development and increasing the nutritional value but also by extending the shelf life of the products and by removing toxic and antinutritional factors. Cereals are suitable substrates for innovation in the functional foods market containing prebiotics and or probiotic LAB strains. fermentation improves the food quality not only by enhancing the flavour development and increasing the nutritional value but also by extending the shelf life of the products and by removing toxic and antinutritional factors. Cereals are suitable substrates for innovation in the functional foods market containing prebiotics and or probiotic LAB strains. and Streptococcus are involved. The lactic fermentation improves the food quality not only by enhancing the flavour development and increasing the nutritional value but also by extending the shelf life of the products and by removing toxic and antinutritional factors. Cereals are suitable substrates for innovation in the functional foods market containing prebiotics and or probiotic LAB strains.