ReviewFrontiers in nutrition2019
Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights.
Review in Frontiers in nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 51 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
51 citing papers in PubMed.
- Fermentation-driven valorization of cereal by-products: Mechanisms, functional applications, and emerging AI-assisted approaches.Food chemistry: X · 2026Review
- Development and Characterization of Wheat Burger Buns Fortified with Fermented-Freeze-Dried Sesame Bran Powder: Nutritional and Sensory Evaluation.Foods (Basel, Switzerland) · 2026Article
- Transformation of Agro-Industrial By-Products into High-Value Animal-Derived Foods: Bioactive Compounds, Microbiome-Mediated Biotransformation, Metabolomic Traceability and Circular Valorization.Molecules (Basel, Switzerland) · 2026Review
- Unlocking Antioxidant Potential in Wheat By-Products Through Microbial Bioprocessing: An Integrated Extraction-QUENCHER Assessment.Molecules (Basel, Switzerland) · 2026Article
- Unveiling Microbial Dynamics in the Spontaneous Fermentation of Oat and Rice Okara Sourdoughs.Foods (Basel, Switzerland) · 2026Article
- Managing Anti-Nutritional Factors in Plant-Based Feeds: Implications for Herbivore Nutrition and Production.Metabolites · 2026Review
- Microbial fermentation as a strategy for the abatement of peanut allergens.Applied and environmental microbiology · 2026Review
- Reduced Neuroinflammation and Pain with a Functional Sourdough Bread Enriched with Legumes and Ancient Cereals in a Mouse Model of LPS-Induced Inflammation.International journal of molecular sciences · 2026Article
- Effects of non-thermal processing techniques on cereal bran: Focus on changes in bran structure and polyphenol release.Food chemistry: X · 2025Review
- Anti-Nutritional Factors of Plant Protein Feeds for Ruminants and Methods for Their Elimination.Animals : an open access journal from MDPI · 2025Review
- Regulation of Sugar Metabolism During Fermentation of Brewers' Spent Grain by Leuconostoc pseudomesenteroides DSM20193.Microbial biotechnology · 2025Article
- Inhibition ofFood science of animal resources · 2025Article
- Isolation and characterization ofFrontiers in microbiology · 2025Article
- Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation.Foods (Basel, Switzerland) · 2024Article
- Fermented Rapeseed Meal as a Dietary Intervention to Improve Mineral Utilization and Bone Health in Weaned Piglets.Animals : an open access journal from MDPI · 2024Article
- The dawn of ethnomicrobiology: an interdisciplinary research field on interactions between humans and microorganisms.Journal of ethnobiology and ethnomedicine · 2024Review
- Utilization of Secondary Raw Materials from Rice and Buckwheat Processing for the Production of Enriched Bread: Optimization of Formulation, Physicochemical and Organoleptic Properties, Structural and Mechanical Properties, and Microbiological Safety.Foods (Basel, Switzerland) · 2024Article
- Fermentation of Rice, Oat, and Wheat Flour by Pure Cultures of Common Starter Lactic Acid Bacteria: Growth Dynamics, Sensory Evaluation, and Functional Properties.Foods (Basel, Switzerland) · 2024Article
- Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill.Foods (Basel, Switzerland) · 2024Article
- Novel formulations for developing fresh hybrid cheese analogues utilizing fungal-fermented brewery side-stream flours.Current research in food science · 2024Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cereals are one of the major food sources in human diet and a large quantity of by-products is generated throughout their processing chain. These by-products mostly consist of the germ and outer layers (bran), deriving from dry and wet milling of grains, brewers' spent grain originating from brewing industry, or others originating during bread-making and starch production. Cereal industry by-products are rich in nutrients, but still they end up as feed, fuel, substrates for biorefinery, or waste. The above uses, however, only provide a partial recycle. Although cereal processing industry side streams can potentially provide essential compounds for the diet, their use in food production is limited by their challenging technological properties. For this reason, the development of innovative biotechnologies is essential to upgrade these by-products, potentially leading to the design of novel and commercially competitive functional foods. Fermentation has been proven as a very feasible option to enhance the technological, sensory, and especially nutritional and functional features of the cereal industry by-products. Through the increase of minerals, phenolics and vitamins bioavailability, proteins digestibility, and the degradation of antinutritional compounds as phytic acid, fermentation can lead to improved nutritional quality of the matrix. In some cases, more compelling benefits have been discovered, such as the synthesis of bioactive compounds acting as antimicrobial, antitumoral, antioxidant agents. When used for baked-goods manufacturing, fermented cereal by-products have enhanced their nutritional profile. The key factor of a successful use of cereal by-products in food applications is the use of a proper bioprocessing technology, including fermentation with selected starters. In the journey toward a more efficient food chain, biotechnological approaches for the valorization of agricultural side streams can be considered a very valuable help.
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