ReviewNutrients2020
Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications.
Review in Nutrients, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 50 papers.
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Who cites it
50 citing papers in PubMed.
- Microbial biopriming of germinated barley enhances phenolics and B-vitamins and improves neurobehavior in MSG-treated rats.NPJ science of food · 2026Article
- Potential of Postbiotics in the Biodegradation of Antinutrients in Foods.Probiotics and antimicrobial proteins · 2026Review
- Limosilactobacillus fermentum SPC L75-1: a novel sourdough starter enhancing bread quality and exhibiting postbiotic immunomodulatory activity.BMC microbiology · 2026Article
- Effects of Fermented Rice Bran Meal on Growth Performance and Amino Acid Metabolism in Finishing Pigs.Animals : an open access journal from MDPI · 2026Article
- Probiotic Lactic Acid Bacteria Fermentation Modulates the Bioactive Properties of Sprouted and Unsprouted Amaranth Seed.Microorganisms · 2026Article
- The role of fermented foods in healthy longevity: A review of potential anti-aging mechanisms.Current research in food science · 2026Review
- Screening of Lactic Acid Bacteria Strains for Potential Sourdough and Bread Applications: Enzyme Expression and Exopolysaccharide Production.Probiotics and antimicrobial proteins · 2025Article
- Sourdough Breads Made with Selected Lactobacillus Strains and Spelt Flour Contain Peptides That Positively Impact Intestinal Barrier.Foods (Basel, Switzerland) · 2025Article
- Effects of 4-Pentenoic Acid and Malic Acid on Dynamics of Bacterial Communities and Fermentation Characteristics in Nettle Silage.Microorganisms · 2025Article
- Ancient Grains as Functional Foods: Integrating Traditional Knowledge with Contemporary Nutritional Science.Foods (Basel, Switzerland) · 2025Review
- Fermentation Kinetics and Changes in Levels of Antinutrients in Pearl Millet and Pearl Millet-Maize Composite Dough Recipes Used to PrepareFood science & nutrition · 2025Article
- Technological Development in Wholegrain Food Processing.Foods (Basel, Switzerland) · 2025Review
- Toward safer and sustainable food preservation: a comprehensive review of bacteriocins in the food industry.Bioscience reports · 2025Review
- Comparison of Storage Stability and In Vitro Digestion of Rice Flour-Based Yogurt Alternatives Made withFoods (Basel, Switzerland) · 2025Article
- Fermentation of Whole-Wheat Using Different Combinations of Lactic Acid Bacteria and Yeast: Impact on In Vitro and Ex Vivo Antioxidant Activity.Foods (Basel, Switzerland) · 2025Article
- Production and Quality Characteristics of Starter Culture Fermented Aliha, a Maize-Based Indigenous Fermented Beverage.International journal of food science · 2025Article
- Development of a Quinoa-Based Fermentation Medium for Propagation ofInternational journal of microbiology · 2025Article
- A Novel Non-Alcoholic Einkorn-Based Beverage Produced by Lactic Acid Fermentation: Microbiological, Chemical, and Sensory Assessment.Foods (Basel, Switzerland) · 2024Article
- Metabolomic and morphologic surveillance reveals the impact of lactic acid-treated barley on in vitro ruminal fermentation.Animal bioscience · 2024Article
- Fermented Soymilk with ProbioticNutrients · 2024Article
Corrections and comments
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Authors and funding
2 authors.
Funding
Abstract
Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA) fermentation is the oldest and most popular way to improve the functionality, nutritional value, taste, appearance and safety of cereal foods and reduce the energy required for cooking. This literature review discusses lactic acid fermentation of the most commonly used cereals and pseudocereals by examination of the microbiological and biochemical fundamentals of the process. The study provides a critical overview of the indispensable participation of lactic acid bacteria (LAB) in the production of many traditional, ethnic, ancient and modern fermented cereals and beverages, as the analysed literature covers 40 years. The results reveal that the functional aspects of LAB fermented foods are due to significant molecular changes in macronutrients during LA fermentation. Through the action of a vast microbial enzymatic pool, LAB form a broad spectrum of volatile compounds, bioactive peptides and oligosaccharides with prebiotic potential. Modern applications of this ancient bioprocess include the industrial production of probiotic sourdough, fortified pasta, cereal beverages and "boutique" pseudocereal bread. These goods are very promising in broadening the daily menu of consumers with special nutritional needs.
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Registered trials
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