Research progress on the improvement of nutritional function and probiotic performance of cereal fermented products

  • YANG Qinghua ,
  • ZHANG Yafei ,
  • TIAN Xiaojing ,
  • WANG Wenhang
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  • (College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457,China)

Received date: 2022-02-25

  Revised date: 2022-03-11

  Online published: 2022-10-01

Abstract

Fermentation is one of the most economical and safe methods to improve the nutritional value, sensory quality and functional characteristics of raw materials, and it is also an important method to process grain. This paper summarizes the latest research progress of grain fermentation products and related biotransformation. It is focused on the improvement of nutritional value and prebiotic potential, including the effect of fermentation on the digestibility of grain protein and starch, the reduction of anti-nutrients and the enhancement of phenolic compounds and vitamins. As a prebiotic functional substance, cereal fermented products have great potential to maintain the balance of intestinal flora, and also have a positive effect on cardiovascular system and gastrointestinal tract. Finally, the activity function evaluation and future market development of fermented cereal products have been summarized.

Cite this article

YANG Qinghua , ZHANG Yafei , TIAN Xiaojing , WANG Wenhang . Research progress on the improvement of nutritional function and probiotic performance of cereal fermented products[J]. Food and Fermentation Industries, 2022 , 48(17) : 304 -312 . DOI: 10.13995/j.cnki.11-1802/ts.031278

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