ReviewFoods (Basel, Switzerland)2023
Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Two-Stage Sequential Fermentation of Oat Drink UsingFood science & nutrition · 2026Article
- Isolation, Fermentation, and Application of Probiotics Derived from Fermented Grains.Journal of agricultural and food chemistry · 2026Review
- Impact of kilning on the fermentability of oat wholemeal flour and related bioconversion of starch, protein, dietary fibre, and phytate.Current research in food science · 2026Article
- Functional properties and flavor of fermented germinated brown rice-chickpea beverage withFood chemistry: X · 2025Article
- Co-encapsulation of E. faecium E297 and γ-aminobutyric acid (GABA): resilience to adverse conditions and application in oat flakes to enhance its functional properties.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2025Article
- Effect of Homogenization and Pectin on Chemical, Textural, Antioxidant and Sensory Characteristics ofFoods (Basel, Switzerland) · 2025Article
- Nutritional Value Improvement of Oats by Solid-State Fermentation withFoods (Basel, Switzerland) · 2025Article
- A Systematic Review: Assessment of the Metabolomic Profile and Anti-Nutritional Factors ofMetabolites · 2024Review
- Plant-Based Beverages: Consumption Habits, Perception and Knowledge on a Sample of Portuguese Citizens.Foods (Basel, Switzerland) · 2024Article
- Chemical, Textural and Antioxidant Properties of Oat-Fermented Beverages with Different Starter Lactic Acid Bacteria and Pectin.Biotech (Basel (Switzerland)) · 2024Article
- Fermented Oats as a Novel Functional Food.Nutrients · 2023Review
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Based on the high nutrients of oat and the demand of health-conscious consumers for value-added and functional foods, fermented oat beverages have great market prospects. This review summarizes the applicable strains, processing techniques and health benefits of fermented oat beverages. Firstly, the fermentation characteristics and conditions of the applicable strains are systematically described. Secondly, the advantages of pre-treatment processes such as enzymatic hydrolysis, germination, milling and drying are summarized. Furthermore, fermented oat beverages can increase the nutrient content and reduce the content of anti-nutritional factors, thereby reducing some risk factors related to many diseases such as diabetes, high cholesterol and high blood pressure. This paper discusses the current research status of fermented oat beverages, which has academic significance for researchers interested in the application potential of oat. Future studies on fermenting oat beverages can focus on the development of special compound fermentation agents and the richness of their taste.
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Registered trials
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