Department of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland.
Crit Rev Food Sci Nutr. 2013;53(8):853-61. doi: 10.1080/10408398.2011.562060.
Whole grain cereals have been found to be a good source of nutritionally valuable substances, such as antioxidants, minerals, vitamins, and dietary fiber. A wide range of these compounds is affected by germination. While some compounds, such as beta-glucans are degraded, others, like vitamins can be increased by means of malting. Therefore, germination and malting of cereals is a way not only to produce fermentable extract for the brewing and distilling industries, but can also be a way to produce ingredients enriched with health promoting compounds. Malt extracts have also been shown to be good substrates for the growth and application of probiotic bacteria.
全谷物被发现是营养物质的良好来源，如抗氧化剂、矿物质、维生素和膳食纤维。这些化合物的广泛范围受到发芽的影响。虽然一些化合物，如β-葡聚糖被降解，而其他化合物，如维生素，可以通过发芽来增加。因此，谷物的发芽和发芽不仅是为酿造和蒸馏行业生产可发酵提取物的一种方式，也是生产富含促进健康化合物的成分的一种方式。麦芽提取物也被证明是益生菌生长和应用的良好基质。
