Zhang Jiayan, Liu Mengting, Zhao Yansheng, Zhu Ying, Bai Juan, Fan Songtao, Zhu Lin, Song Ci, Xiao Xiang
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Inspection Quarantine Bureau Inspection and Quarantine Technology Center, Zhenjiang 212000, China.
Foods. 2022 Jul 27;11(15):2243. doi: 10.3390/foods11152243.
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.
发酵是提高原料营养价值、感官品质和功能特性最经济、安全的方法之一，也是谷物加工的重要方法。本文综述了微生物发酵对谷物的影响，重点关注其营养价值和健康益处，包括发酵对谷物蛋白质、淀粉、酚类化合物含量及其他营养成分的影响。发酵谷物产生的生物活性化合物对健康调节具有积极作用。最后，对发酵谷物产品未来的市场发展进行了总结与展望。
