Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits

被引：39

作者：

Zhang, Jiayan ^{[1
,2
]}

Liu, Mengting ^{[1
]}

Zhao, Yansheng ^{[1
]}

Zhu, Ying ^{[1
]}

Bai, Juan ^{[1
]}

Fan, Songtao ^{[1
]}

Zhu, Lin ^{[1
]}

Song, Ci ^{[1
]}

Xiao, Xiang ^{[1
]}

机构：

[1] Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China

[2] Inspect Quarantine Bur Inspect & Quarantine Techn, Zhenjiang 212000, Jiangsu, Peoples R China

来源：

FOODS | 2022年 / 11卷 / 15期

基金：

中国国家自然科学基金; 中国博士后科学基金;

关键词：

fermentation; cereal; strain; nutrition; health benefits; SOLID-STATE FERMENTATION; LACTOBACILLUS-PLANTARUM DY-1; LACTIC-ACID BACTERIA; MILLET PENNISETUM-GLAUCUM; RICE BRAN; WHEAT BRAN; ANTIOXIDANT ACTIVITY; FUNCTIONAL-PROPERTIES; PHENOLIC-COMPOUNDS; BARLEY EXTRACTS;

D O I：

10.3390/foods11152243

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fermentation is one of the most economical and safe methods to improve the nutritional value, sensory quality and functional characteristics of raw materials, and it is also an important method for cereal processing. This paper reviews the effects of microbial fermentation on cereals, focusing on their nutritional value and health benefits, including the effects of fermentation on the protein, starch, phenolic compounds contents, and other nutrient components of cereals. The bioactive compounds produced by fermented cereals have positive effects on health regulation. Finally, the future market development of fermented cereal products is summarized and prospected.

引用

页数：21

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