Ye Guodong, Guan Lina, Zhang Min
Present Address: School of Food and Health, Beijing Technology and Business University, 11 Fucheng Road, Beijing, 100048 China.
J Food Sci Technol. 2025 Feb;62(2):197-212. doi: 10.1007/s13197-024-06099-6. Epub 2024 Oct 3.
Fermented foods, especially those derived from cereals, are significant contributors to the diversification of global diets. As people pay increasing attention to food taste, flavor, and nutritional balance, conducting a comprehensive and integrated evaluation of the role of fermentation technology in cereals has become a top priority. This article reviews relevant research conducted in recent years, summarizing the fermentation conditions of cereals and focusing on the effects of fermentation on the nutritional value and health benefits of cereals, including its impact on basic components such as starch and dietary fiber. Fermentation can enhance the content of bioactive substances in cereals, playing a positive role in preventing chronic diseases such as type 2 diabetes, cancer, and hypertension. Finally, the article summarizes prospects for future market development of fermented cereal products, aiming to provide insights for improving the edible quality of fermented cereal-based products and developing functional fermented cereal products.
The online version contains supplementary material available at 10.1007/s13197-024-06099-6.
发酵食品，尤其是谷物发酵食品，是全球饮食多样化的重要贡献者。随着人们对食物口感、风味和营养平衡的关注度不断提高，对发酵技术在谷物中的作用进行全面综合评估已成为当务之急。本文综述了近年来的相关研究，总结了谷物的发酵条件，并重点关注发酵对谷物营养价值和健康益处的影响，包括对淀粉和膳食纤维等基本成分的影响。发酵可以提高谷物中生物活性物质的含量，对预防2型糖尿病、癌症和高血压等慢性病起到积极作用。最后，本文总结了发酵谷物产品未来市场发展的前景，旨在为提高发酵谷物基产品的食用品质和开发功能性发酵谷物产品提供见解。
网络版包含可在10.1007/s13197-024-06099-6获取的补充材料。
