ArticleFoods (Basel, Switzerland)2024
Fermentation of Rice, Oat, and Wheat Flour by Pure Cultures of Common Starter Lactic Acid Bacteria: Growth Dynamics, Sensory Evaluation, and Functional Properties.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 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
7 citing papers in PubMed.
- The rise of plant-based milk alternatives: exploring nutritional, health, and sustainability impacts.Food chemistry: X · 2026Review
- Effects of Starter Concentration and Fermentation Time on Microbiological, Physicochemical, Nutritional, and Sensory Properties of Young Coconut Drink-Based Yogurt.International journal of food science · 2026Article
- Recent advances in bioactive peptides from fermented plant-based foods and their bioactivities.Food chemistry: X · 2025Review
- Effects of Different Particle Sizes of Ultrafine Indica Rice Flour andFood science & nutrition · 2025Article
- Delving into the nutritional and bioactive profiles ofFood chemistry: X · 2025Article
- Modification of Structure, Pasting, and In Vitro Digestion Properties of Glutinous Rice Starch by Different Lactic Acid Bacteria Fermentation.Foods (Basel, Switzerland) · 2025Article
- Saprotrophic Wood Decay Ability and Plant Cell Wall Degrading Enzyme System of the White Rot FungusJournal of fungi (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
Recent consumer demand for non-dairy alternatives has forced many manufacturers to turn their attention to cereal-based non-alcoholic fermented products. In contrast to fermented dairy products, there is no defined and standardized starter culture for manufacturing cereal-based products. Since spontaneous fermentation is rarely suitable for large-scale commercial production, it is not surprising that manufacturers have started to adopt centuries-known dairy starters based on lactic acid bacteria (LABs) for the fermentation of cereals. However, little is known about the fermentation processes of cereals with these starters. In this study, we combined various analytical tools in order to understand how the most common starter cultures of LABs affect the most common types of cereals during fermentation. Specifically, 3% suspensions of rice, oat, and wheat flour were fermented by the pure cultures of 16 LAB strains belonging to five LAB species-
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Registered trials
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