ArticleFoods (Basel, Switzerland)2021
Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 28 citations in OpenAlex.
- Physicochemical Properties and Antioxidant Activity of Powdered Beverage Based on Andaliman (Preventive nutrition and food science · 2025Article
- Delving into the nutritional and bioactive profiles ofFood chemistry: X · 2025Article
- A Novel Non-Alcoholic Einkorn-Based Beverage Produced by Lactic Acid Fermentation: Microbiological, Chemical, and Sensory Assessment.Foods (Basel, Switzerland) · 2024Article
- Production and characterization of nondairy gluten-free fermented beverage based on buckwheat and lentil.Food science & nutrition · 2023Article
- Innovative Processing Technologies for Developing Functional Ingredients and Food Products with Health Benefits from Grains.Foods (Basel, Switzerland) · 2023Article
- Potential Antitumor Effect of Functional Yogurts Formulated with Prebiotics from Cereals and a Consortium of Probiotic Bacteria.Foods (Basel, Switzerland) · 2023Article
- Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics.Microorganisms · 2021Review
- Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages.Microorganisms · 2021Review
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The increase in food intolerances, allergies, and food-based lifestyle choices has dramatically increased the consumer demand for healthy foods characterized by pleasant sensory traits. In such a context, innovative cereal-based beverages are characterized by high nutritional value, pleasant palatability, and potential healthy properties. In the present study, a pool of 23 lactic acid bacteria strains was preliminary assayed as monocultures for the fermentation of three ad hoc formulated cereal- (red rice and barley) and pseudocereal (buckwheat) -based substrates. Eight strains with the best performance in terms of acidification rate were selected for the formulation of three multiple strain cultures to be further exploited for the manufacture of laboratory-scale prototypes of fermented beverages. The compositional and microbiological features of the three experimental beverages highlighted their high biological value for further exploitation.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.