Modulation of Cereal Biochemistry via Solid-State Fermentation: A Fruitful Way for Nutritional Improvement

IF 3.3 3区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Fermentation-Basel Pub Date : 2023-09-07 DOI:10.3390/fermentation9090817
Avneet Kaur, S. Purewal
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Abstract

Cereal grains play a vital role in a dietary chart by providing a required number of macronutrients and micronutrients along with health-benefiting bioactive components. Cereal grains, despite being a good source of bioactive compounds, are not able to provide the full dose of bioactive components to consumers. The biochemistry of cereal grains restricts the release of certain dietary components; therefore, a method like solid-state fermentation could be utilized to modulate the chemistry of bioactive components present in cereals. Once modulated, these components can easily be recovered using an optimized extraction medium and other conditions. Fermented grains are better than unfermented ones as they possess a higher amount of certain dietary and bioactive components along with better quality attributes and shelflife. Fermented-cereal-based products can be promoted because of their health-benefiting nature and hidden industrial potential.
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固态发酵调节谷物生物化学:营养改善的有效途径
谷物通过提供所需数量的常量营养素和微量营养素以及有益健康的生物活性成分,在饮食图表中发挥着至关重要的作用。谷物尽管是生物活性化合物的良好来源,但无法向消费者提供全剂量的生物活性成分。谷物的生物化学限制了某些膳食成分的释放;因此,固态发酵等方法可以用来调节谷物中生物活性成分的化学性质。一旦调制,这些成分可以使用优化的提取介质和其他条件容易地回收。发酵谷物比未发酵谷物更好,因为它们具有更高量的某些膳食和生物活性成分,以及更好的质量特性和保质期。发酵谷物产品可以推广,因为它们有益健康,具有潜在的工业潜力。
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来源期刊
Fermentation-Basel
Fermentation-Basel BIOTECHNOLOGY & APPLIED MICROBIOLOGY-
CiteScore
3.80
自引率
18.90%
发文量
594
审稿时长
7 weeks
期刊最新文献
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