Journal articles: 'Cereal-Based fermented foods'

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Blandino, A., M. E. Al-Aseeri, S. S. Pandiella, D. Cantero, and C. Webb. "Cereal-based fermented foods and beverages." Food Research International 36, no. 6 (January 2003): 527–43. http://dx.doi.org/10.1016/s0963-9969(03)00009-7.

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Kocková, M., and Ľ. Valík. "Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods ." Czech Journal of Food Sciences 32, No. 4 (July 29, 2014): 391–97. http://dx.doi.org/10.17221/553/2013-cjfs.

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The suitability of the selected cereals, pseudocereals, and legumes for new probiotic foods development was tested. Probiotic products were produced by inoculating buckwheat, dark buckwheat, barley, oat, soya, and chickpea in combination with oat with Lactobacillus rhamnosus GG and subsequent moulding to eliminate water from the cooked grains. The cell growth, pH and organic acid profiles were monitored during fermentation process at 37°C for 10 h followed by the storage period at 5°C for 21 days. The growth and metabolic parameters were calculated using principles of the predictive microbiology. Lb. rhamnosus GG was able to grow in all substrates during fermentation and reached the cell density of 6.68–7.58 log CFU/g, the highest growth rate having been calculated in the oat product (0.341 log CFU/g/h). After the fermentation, the lowest pH value was observed in the barley product (4.52), while after the storage in the oat-soya product (4.32). The greatest amount of lactic acid after the storage period was measured in the oat-soya product (1977.8 mg/kg). Sensory characteristics of the fermented and stored products were also monitored.

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Tangüler, Hasan. "Traditional Turkish Fermented Cereal Based Products: Tarhana, Boza and Chickpea Bread." Turkish Journal of Agriculture - Food Science and Technology 2, no. 3 (April 7, 2014): 144. http://dx.doi.org/10.24925/turjaf.v2i3.144-149.111.

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Fermented products are one of the important foodstuffs in many countries of the world. People have gradually recognized the nutritional, functional and therapeutic value of these products and this has made them even more popular. Today, almost all consumers have a significant portion of their nutritional requirements fulfilled through these products. Scientific and technological knowledge is quite well developed for some fermented products such as wine, beer, cheese, and bread. These products are produced universally. However, scientific knowledge for some traditional foods produced locally in Turkey is still poor and not thorough. Numerous traditional, cereal-based fermented foods are produced in Turkey. The aim of this paper is to provide knowledge regarding the characterization, raw materials used for production, production methods, fermentation conditions and microorganisms which are effective in the fermentation of traditional foods. The study will focus on Boza, Tarhana, and Chickpea bread which are foods widely produced in Turkey.

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Guyot, Jean-Pierre. "Cereal-based fermented foods in developing countries: ancient foods for modern research." International Journal of Food Science & Technology 47, no. 6 (April 5, 2012): 1109–14. http://dx.doi.org/10.1111/j.1365-2621.2012.02969.x.

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HUMBLOT, CHRISTÈLE, RUBEN PEREZ-PULIDO, DAVID AKAKI, GÉRARD LOISEAU, and JEAN-PIERRE GUYOT. "Prevalence and Fate of Bacillus cereus in African Traditional Cereal-Based Foods Used as Infant Foods." Journal of Food Protection 75, no. 9 (September 1, 2012): 1642–45. http://dx.doi.org/10.4315/0362-028x.jfp-11-450.

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The objective of the present work was to estimate the prevalence of Bacillus cereus group species in traditional cereal-based lactic acid–fermented slurries and nonfermented flours used to prepare infant foods in an African context. High counts on mannitol–egg yolk–polymixin agar medium were determined for the fermented slurries (median, 4.5 × 104 CFU/ml of slurry) compared with the nonfermented flours, most of whose counts were lower than 10−1 CFU/g. Virulence genes were characterized in 60 isolates from 26 traditional cereal-based foods in Ouagadougou (Burkina Faso). Seventy-two and 38% of isolates were positive for the complete set of genes coding for hemolysin BL and nonhemolytic enterotoxin, respectively, suggesting a high enterotoxigenic potential for these foodborne isolates. No potentially emetic toxin–producing strains were detected. Because of the high counts found for fermented slurries, survival tests with vegetative cells inoculated in fermented slurries were performed, which showed that growth of B. cereus was inhibited. This result suggests that fermentation in traditional production units is presumably not adequately controlled, enabling growth during any unit operations before fermentation, or even during the fermentation step, when the process was poorly controlled. However, adding nisin (0.1 mg/ml) enabled a 5-log reduction in the B. cereus population in 5 h, suggesting that the use of nisin could be a way to upgrade the hygienic quality of this type of food.

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Cardinali, Federica, Andrea Osimani, Vesna Milanović, Cristiana Garofalo, and Lucia Aquilanti. "Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat." Foods 10, no. 3 (March 13, 2021): 613. http://dx.doi.org/10.3390/foods10030613.

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The increase in food intolerances, allergies, and food-based lifestyle choices has dramatically increased the consumer demand for healthy foods characterized by pleasant sensory traits. In such a context, innovative cereal-based beverages are characterized by high nutritional value, pleasant palatability, and potential healthy properties. In the present study, a pool of 23 lactic acid bacteria strains was preliminary assayed as monocultures for the fermentation of three ad hoc formulated cereal- (red rice and barley) and pseudocereal (buckwheat) -based substrates. Eight strains with the best performance in terms of acidification rate were selected for the formulation of three multiple strain cultures to be further exploited for the manufacture of laboratory-scale prototypes of fermented beverages. The compositional and microbiological features of the three experimental beverages highlighted their high biological value for further exploitation.

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Tamene, Aynadis, Kaleab Baye, Susanna Kariluoto, Minnamari Edelmann, Fabrice Bationo, Nicolas Leconte, and Christèle Humblot. "Lactobacillus plantarum P2R3FA Isolated from Traditional Cereal-Based Fermented Food Increase Folate Status in Deficient Rats." Nutrients 11, no. 11 (November 18, 2019): 2819. http://dx.doi.org/10.3390/nu11112819.

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Folate deficiencies are widespread around the world. Promoting consumption of folate-rich foods could be a sustainable option to alleviate this problem. However, these foods are not always available. Cereals, being a staple food, could contribute to folate intake. They are fermented prior to consumption in many African countries, and fermentation can modify the folate content. In Ethiopia, injera is a widely consumed fermented flat bread. The main drivers of its fermentation are lactic acid bacteria (LAB). The aim of this work was to isolate and identify folate-producing LAB from injera fermented dough and to evaluate their ability to increase folate status after depletion in a rat model. Among the 162 strains isolated from 60 different fermentations, 19 were able to grow on a folate-free culture medium and produced 1 to 43 µg/L (24 h, 30 °C incubation). The four highest folate producers belonged to the Lactobacillus plantarum species. The most productive strain was able to enhance folate status after depletion in a rat model, despite the relatively low folate content of the feed supplemented with the strain. Folate-producing L. plantarum strain has potential use as a commercial starter in injera production.

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Chileshe, Justin, Joost van den Heuvel, Ray Handema, Bas J. Zwaan, Elise F. Talsma, and Sijmen Schoustra. "Nutritional Composition and Microbial Communities of Two Non-alcoholic Traditional Fermented Beverages from Zambia: A Study of Mabisi and Munkoyo." Nutrients 12, no. 6 (June 1, 2020): 1628. http://dx.doi.org/10.3390/nu12061628.

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Traditional fermented foods and beverages are common in many countries, including Zambia. While the general (nutritional) benefits of fermented foods are widely recognised, the nutritional composition of most traditional fermented foods is unknown. Furthermore, fermentation is known to add nutritional value to raw materials, mainly by adding B-vitamins and removing anti-nutritional factors. In the case of traditional fermentation, the composition of microbial communities responsible for fermentation varies from producer to producer and this may also be true for the nutritional composition. Here, we characterized the nutrient profile and microbial community composition of two traditional fermented foods: milk-based Mabisi and cereal-based Munkoyo. We found that the two products are different with respect to their nutritional parameters and their microbial compositions. Mabisi was found to have higher nutritional values for crude protein, fat, and carbohydrates than Munkoyo. The microbial community composition was also different for the two products, while both communities were dominated by lactic acid bacteria. Our analyses showed that variations in nutritional composition, defined as the amount of consumption that would contribute to the estimated average requirement (EAR), might be explained by variations in microbial community composition. Consumption of Mabisi appeared to contribute more than Munkoyo to the EAR and its inclusion in food-based recommendations is warranted. Our results show the potential of traditional fermented foods such as Mabisi and Munkoyo to add value to current diets and suggests that variations in microbial composition between specific product samples can result in variations in nutritional composition.

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Lacorn, Markus, and Thomas Weiss. "Partially Hydrolyzed Gluten in Fermented Cereal-Based Products by R5 Competitive ELISA: Collaborative Study, First Action 2015.05." Journal of AOAC INTERNATIONAL 98, no. 5 (September 1, 2015): 1346–54. http://dx.doi.org/10.5740/jaoacint.cs2015.15.

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Abstract In 2008, the AACC International Protein Technical Committee (now Protein and Enzymes Technical Committee) initiated a collaborative study of a method for determining gluten in fermented products, using an R5 competitive ELISA system. The method has been approved as AACCI Approved Method AACCI 38-55.02. The new method has been validated for testing fermented foods and beverages to determine that they conform to the Codex threshold of 20 mg of gluten/kg in total for gluten-free products. It is recommended that the method be accepted by AOAC as Official First Action.

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Bationo, Fabrice, Christèle Humblot, Laurencia T. Songré-Ouattara, Fatoumata Hama-Ba, Manon Le Merrer, Morgane Chapron, Susanna Kariluoto, and Youna M. Hemery. "Total folate in West African cereal-based fermented foods: Bioaccessibility and influence of processing." Journal of Food Composition and Analysis 85 (January 2020): 103309. http://dx.doi.org/10.1016/j.jfca.2019.103309.

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Oladimeji, Gabriel, Ogidi Olusola, Olaniyi Oladiti, and Bamidele Akinyele. "Assessment of nutritional composition and antifungal potential of bacteriocinogenic lactic acid bacteria from 'Kati' against toxigenic Aspergillus flavus." Acta Facultatis Medicae Naissensis 38, no. 1 (2021): 64–76. http://dx.doi.org/10.5937/afmnai38-30591.

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In this study, the nutrient contents of "Kati", a fermented cereal-based food, was revealed and antifungal activity of bacteriocin producing lactic acid bacteria (LAB) from "Kati" was assessed against aflatoxigenic Aspergillus flavus (A. flavus). The protein content (9.29%) of "Kati" was higher than (p < 0.05) wet milled-fermented sorghum (6.17%). During fermentation of milled sorghum to ready-to-eat 'Kati', anti-nutrient contents was reduced (p < 0.05) from 1.22 to 0.72 mg/100 g, 3.13 to 1.13 mg/100 g and 7.31 to 3.02 mg/100 g for tannin, phenol and phytates, respectively. Molecular technique revealed the identity of isolated LAB as Lactobacillus pentosus BS MP-10, L. paracasei 4G330, L. brevis ABRIINW, L. casei KG-5, L. sakei strain RFI LAB03, L. fermentum JCM 8607, L. plantarum KLDS 1.0607, L. rhamnosus JCM 8602 and L. lactis XLL1734. Among the isolated LAB, L. plantarum, L. lactis and L. fermentum have significant (p < 0.05) zones of inhibition of 11.0 mm, 9.1 mm and 7.8 mm, respectively, against aflatoxigenic A. flavus. The pronounced antifungal potency of L. plantarum cell free supernatant could be attributed to the presence of 3-phenyllactic acid, benzeneacetic acid, plantaricin (bacteriocin) as revealed by gas chromatography/mass Spectrometry (GC-MS). LAB produced metabolites with antifungal property that contributed to shelf life, flavor and nutrient contents of fermented foods.

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Ashaolu, Tolulope, and Anna Reale. "A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables." Microorganisms 8, no. 8 (August 3, 2020): 1176. http://dx.doi.org/10.3390/microorganisms8081176.

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Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods. They have different cultures, religions and ethnicities with the available resources that strongly influence their food habits. Many differences and similarities exist with respect to raw substrates, products and microbes involved in the manufacture of fermented products. Many of them are produced on industrial scale with starter cultures, while others rely on spontaneous fermentation, produced homemade or in traditional events. In Europe, common LAB-fermented products made from cereals include traditional breads, leavened sweet doughs, and low and non-alcoholic cereal-based beverages, whereas among vegetable ones prevail sauerkraut, cucumber pickles and olives. In Asia, the prevailing LAB-fermented cereals include acid-leavened steamed breads or pancakes from rice and wheat, whereas LAB-fermented vegetables are more multifarious, such as kimchi, sinki, khalpi, dakguadong, jiang-gua, soidon and sauerkraut. Here, an overview of the main Euro-Asiatic LAB-fermented cereals and vegetables was proposed, underlining the relevance of fermentation as a tool for improving cereals and vegetables, and highlighting some differences and similarities among the Euro-Asiatic products. The study culminated in “omics”-based and future-oriented studies of the fermented products.

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Ogunremi, Omotade R., Kolawole Banwo, and Abiodun I. Sanni. "Starter-culture to improve the quality of cereal-based fermented foods: trends in selection and application." Current Opinion in Food Science 13 (February 2017): 38–43. http://dx.doi.org/10.1016/j.cofs.2017.02.003.

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Audu, Haruna J., Oyindamola A. Abiodun, and Funmilola A. Ayeni. "Beneficial Effects of a Fermented Maize product with Its Supernatant, Lactobacillus fermentum and Lactobacillus brevis in Rat Model of Colitis." North African Journal of Food and Nutrition Research 3, no. 6 (November 14, 2019): 195–200. http://dx.doi.org/10.51745/najfnr.3.6.195-200.

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Background: African fermented foods such as maize cereal (Ogi ) and its supernatant (Omidun) are reservoirs of beneficial lactobacilli and carboxylic acids. Based on their constituents, their beneficial effect in a rat model of 2,4,6-trinitrobenzene sulphonic (TNBS) acid-induced colitis was assessed in comparison with two lactobacilli in a rat model of colitis. Methods: Female Wistar rats were distributed into seven groups of 5 rats each; the rats were pretreated for 14 days prior to colitis induction with Ogi, Omidun, L. fermentum, L. brevis and 7 days post colitic induction. Colitis was induced by an intracolonic administration of TNBS. The response of the rats to treatment was assessed macroscopically and biochemically. Results: Treatment with the Dexamethasone, Ogi and Omidun resulted in a significant reduction in colonic damage score and weight/length ratio (p<0.05). Treatment with Ogi, Omidun, L. brevis, and dexamethasone significantly prevented depletion of colonic glutathione and superoxide dismutase. The up-regulation of myeloperoxidase activity was inhibited in all treated colitic rats (p<0.05). However, Ogi appears to produce a better protective effect than the other treatment groups. Conclusions: This study reports that Ogi protects Wistar rats against the deleterious effect of trinitrobenzene sulphonic acid better than pure lactobacilli strains. Keywords: Fermented food, lactic acid bacteria, inflammation, oxidative stress.

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Shaimerdenova, D. A., J. M. Chakanova, D. M. Iskakova, G. T. Sarbasova, A. A. Esmambetov, and M. B. Bekbolatova. "Fermented milk products with extruded grain bases." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 4 (January 20, 2021): 179–87. http://dx.doi.org/10.20914/2310-1202-2020-4-179-187.

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Grain-based foods play an essential role in human nutrition. Cereal-based products contain soluble and insoluble dietary fiber, which, by reducing cholesterol levels, reduce the risk of cardiovascular diseases, as well as stabilize digestive functions, preventing diseases of the gastrointestinal tract. Grain products supply the human body not only with energy, but also with protein – by 30-40%, b vitamins by 50-60%, and vitamin E by 80 %. In preliminary studies, 4 types of extruded grain bases were identified from buckwheat, millet, lentils and chickpeas, defined as the basis for fermented dairy products. 20 experiments were carried out in each of the variants using extruded grain bases from buckwheat, millet, lentils and chickpeas with two variants of the milk base – milk with a fat content of 2.5 and 3.2 %. mathematical models of the response function dependences on the selected factors were Obtained, which allowed determining the optimal ratio of ingredients for each of the considered variants. Developed formulation of two dairy products with grain-based extruded from millet based on milk with 2.5% fat and extruded grain-based chickpea based on dairy products with fat content of 3.2%. According to physical and chemical parameters, all samples of fermented milk products met the requirements regulatory documents.

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Petrova, Penka, Milena Emanuilova, and Kaloyan Petrov. "Amylolytic Lactobacillus Strains from Bulgarian Fermented Beverage Boza." Zeitschrift für Naturforschung C 65, no. 3-4 (April 1, 2010): 218–24. http://dx.doi.org/10.1515/znc-2010-3-409.

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The lactic acid fermentation is a worldwide method for cereal processing. Great diversity of fermented foods and drinks is produced with the participation of amylolytic lactic acid bacteria (ALAB). In the present study the ALAB content of the Bulgarian cereal beverage “boza” was investigated. Two strains, Bom 816 and N3, were found to possess significant amylolytic activity. The strains’ identification was based on genetic criteria, namely amplified ribosomal DNA restriction analysis (ARDRA) and sequencing of the 16S rDNA. The strain Bom 816 belongs to the species Lactobacillus plantarum and N3 to Lactobacillus pentosus, being the first amylolytic representative of this species. Optimization of the media composition with starch as a sole carbon source was done. The starch hydrolysis was most efficient in medium containing 4 g/l yeast and 8 g/l meat extracts. Thus, L. plantarum Bom 816 consumed 14 g/l starch, while L. pentosus N3 consumed 17 g/l. The highest values of lactic acid reached were 9.5 g/l produced by Bom 816 and 5.5 g/l produced by N3. In the presence of yeast extract L. pentosus N3 formed 0.8 - 1 g/l succinic acid. Both strains produced mainly cell-bound enzymes with amylase activity, at a pH optimum of 5.5, ranging from 3 - 4 to 21 U/ml for L. pentosus N3 and from 0.5 to 11.5 U/ml for L. plantarum Bom 816, in dependence of the assay conditions

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Palla, Michela, Giuseppe Conte, Arianna Grassi, Semih Esin, Andrea Serra, Marcello Mele, Manuela Giovannetti, and Monica Agnolucci. "Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs." Foods 10, no. 9 (September 3, 2021): 2087. http://dx.doi.org/10.3390/foods10092087.

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Traditional fermented foods are obtained by a complex consortium of autochthonous microorganisms producing a wide variety of bioactive compounds, thus representing a reservoir of strains with new functional properties. Here, doughs obtained using five different wholegrain flours were singly fermented with selected yeast strains, which were evaluated for their functional traits. Lactate, volatile fatty acids and conjugated linoleic acid isomers produced by fermented doughs were detected by HPLC, while dough anti-inflammatory capacity was measured on human peripheral blood mononuclear cells by flow cytometry. Yeast potential probiotic activity was assessed by evaluating their resistance to simulated gastric and intestinal fluids. For the first time we report evidence of yeast strains producing high levels of the conjugated linoleic acid (CLA) isomer CLA 10-12tc and propionic acid, which are known for their specific health benefits. Moreover, such yeast strains showed an anti-inflammatory capacity, as revealed by a significantly decreased production of the strongly pro-inflammatory cytokine IL-1β. All our Saccharomyces cerevisiae strains were remarkably resistant to simulated gastric and intestinal fluids, as compared to the commercial probiotic strain. The two strains S. cerevisiae IMA D18Y and L10Y showed the best survival percentage. Our novel yeast strains may be exploited as valuable functional starters for the industrial production of cereal-based innovative and health-promoting fermented foods.

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Dawlal, P., C. Brabet, M. S. Thantsha, and E. M. Buys. "Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods." World Mycotoxin Journal 10, no. 4 (November 30, 2017): 309–18. http://dx.doi.org/10.3920/wmj2017.2184.

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Maize, which contributes to a large portion of the African diet and serves as the base substrate for many fermented cereal products, has been reported to be contaminated with fumonisins. This study aimed to evaluate the in vitro ability of predominant lactic acid bacteria (LAB) in African traditional fermented maize based foods (ogi and mahewu) to bind fumonisin B1 (FB1) and B2 (FB2), as well as the stability of the complex at different pH and temperatures, in particular observed during ogi fermentation and under its storage conditions (time, temperature). The percentage of bound fumonisins was calculated after analysing the level of fumonisins not bound to LAB after a certain incubation time, by HPLC. The results revealed the ability of all tested LAB strains to bind both fumonisins, with binding efficiencies varying between strains and higher for FB2. Binding of fumonisins increased with a decrease in pH from 6 to 4 (observed during the ogi fermentation process) and from 4 to 2 (acidic pH in the stomach), and an increase in temperature (from 30 to 37 °C). The percentage of FB1 and FB2 bound to LAB at pH 4 decreased after 6 days of storage at 30 °C for all LAB strains, except for Lactobacillus plantarum (R1096) for which it increased. Lactobacillus species (L. plantarum and Lactobacillus delbrueckii) were the most efficient in binding FB1 and FB2, whereas Pediococcus sp. was less efficient. Therefore, the Lactobacillus strains tested in this study can be recommended as potential starter cultures for African traditional fermented maize based foods having detoxifying and probiotic properties.

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Christopher, Ashish, Dipayan Sarkar, and Kalidas Shetty. "Improving Phenolic-Linked Antioxidant, Antihyperglycemic and Antibacterial Properties of Emmer and Conventional Wheat Using Beneficial Lactic Acid Bacteria." Applied Microbiology 1, no. 2 (July 21, 2021): 270–88. http://dx.doi.org/10.3390/applmicrobiol1020020.

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Beneficial lactic acid bacteria (LAB)-based fermentation is an effective bioprocessing approach to improve human-health-targeted functional benefits of plant-based food substrates, such as cereal grains. Previously, we observed high phenolic bioactive-linked antioxidant and anti-hyperglycemic properties in whole grain Emmer (hulled). In this study, beneficial LAB (Lactiplantibacillus plantarum) was recruited to ferment (0–72 h) aqueous extracts (0.4 g/mL concentration) of previously optimized hulled Emmer wheat and conventional red spring wheat cv. Barlow. The fermented and unfermented (control) wheat extracts were analyzed for phenolic content, phenolic profile, antioxidant activity, and antihyperglycemic properties (α-amylase and α-glucosidase enzyme inhibitory activity) using in vitro assay models. Additionally, antimicrobial activity against pathogenic bacteria Helicobacter pylori, and potential prebiotic activity supporting the growth of beneficial Bifidobacterium longum were also investigated. Improvement in antioxidant activity and antihyperglycemic functional benefits were observed, while soluble phenolic content remained high after 72 h fermentation. Antimicrobial activity against H. pylori was also observed in 48 and 72 h fermented wheat extracts. This study provides an insight into the efficacy of LAB-based fermentation as a safe bioprocessing tool to design health-targeted functional foods and ingredients from underutilized whole grains like Emmer for targeting type 2 diabetes dietary benefits.

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ABRIOUEL, HIKMATE, NABIL BEN OMAR, ROSARIO LUCAS LÓPEZ, MAGDALENA MARTÍNEZ CAÑAMERO, ELENA ORTEGA, and ANTONIO GÁLVEZ. "Differentiation and Characterization by Molecular Techniques of Bacillus cereus Group Isolates from Poto Poto and Dégué, Two Traditional Cereal-Based Fermented Foods of Burkina Faso and Republic of Congo." Journal of Food Protection 70, no. 5 (May 1, 2007): 1165–73. http://dx.doi.org/10.4315/0362-028x-70.5.1165.

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Poto poto (a maize sourdough) and dégué (a pearl millet–based food) are two traditional African fermented foods. The molecular biology of toxigenic and pathogenic bacteria found in those foods is largely unknown. The purpose of this study was to study the phylogenetic relatedness and toxigenic potential of 26 Bacillus cereus group isolates from these traditional fermented foods. The relatedness of the isolates was evaluated with repetitive element sequence-based PCR (REP-PCR) and 16S rDNA sequencing analysis. A multiplex real-time PCR assay targeting the lef and capC genes of B. anthracis pXO1 and pXO2 plasmids and the sspE chromosomal gene of B. cereus and B. anthracis also was carried out. Melting curve analysis of the sspE amplification product was used to differentiate B. cereus from B. anthracis, and the presence of the B. cereus enterotoxin genes was determined with PCR amplification. Isolates had 15 different REP-PCR profiles, according to which they could be clustered into four groups. 16S rDNA sequencing analysis identified 23 isolates as B. cereus or B. anthracis and three isolates as B. cereus or Bacillus sp. Multiplex real-time PCR amplification indicated the absence of the lef and capC genes of B. anthracis pXO1 and pXO2 plasmids, and melting curve analysis revealed amplification of the 71-bp sspE product typical of B. cereus in all isolates instead of the 188-bp amplicon of B. anthracis, confirming the identity of these isolates as B. cereus. Four isolates had amylolytic activity. All isolates had lecithinase activity and beta-hemolytic activity. Enterotoxin production was detected in two isolates. The emetic toxin gene was not detected in any isolate. The nheB toxin gene was detected in 19 isolates by PCR amplification; one of these isolates also contained the hblD (L1) gene. The cytotoxin K cytK-1 gene was not detected, but the cytK-2 gene was clearly detected in six isolates.

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Olaniran, A. F., S. H. Abiose, H. A. Adeniran, S. O. Gbadamosi, and Y. M. Iranloye. "Production of a cereal based product (Ogi): Influence of co-fermentation with powdered garlic and ginger on the microbiome." Agrosearch 20, no. 1 (August 19, 2020): 81–93. http://dx.doi.org/10.4314/agrosh.v20i1.8s.

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Many African foods undergo lactic acid fermentation; alterations of these germane microorganisms during fermentation of ogi can affect its acceptability as a weaning food. Effects of garlic and ginger on microorganisms’ load during the production of fermented cereal (ogi) from quality protein maize were explored. Powdered garlic and ginger individually and mixed at ratio (2 and 4%) resulted in 7 treatments. The microbial loads were enumerated, isolates identified, pH and total titratable acidity were also determined. Ogi with 4% garlic-2% ginger had the lowest microbial count value (19.5×107cfu/ g). Ogi containing 4% garlic-2% ginger had the best effect on microbial loads. 4 Lactic acid bacteria were prominent while 6 yeast isolates were identified. Garlic inhibited the growth of Candida utilis, Candida mycoderma, Candida tropicalis and Candida krusei. Combination of ginger-garlic exerted better synergistic effect and addition of garlic and ginger did not affect important microorganisms involved in the fermentation of ogi. Keywords: Ogi, quality protein maize, sorghum, powdered garlic-ginger, co-fermentation, microbiome

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Ferri, Maura, Diana Isabella Serrazanetti, Annalisa Tassoni, Mattia Baldissarri, and Andrea Gianotti. "Improving the functional and sensorial profile of cereal-based fermented foods by selecting Lactobacillus plantarum strains via a metabolomics approach." Food Research International 89 (November 2016): 1095–105. http://dx.doi.org/10.1016/j.foodres.2016.08.044.

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Soro-Yao, Amenan A., Peter Schumann, Philippe Thonart, Koffi M. Djè, and Rüdiger Pukall. "The Use of MALDI-TOF Mass Spectrometry, Ribotyping and Phenotypic Tests to Identify Lactic Acid Bacteria from Fermented Cereal Foods in Abidjan (Côte d’Ivoire)." Open Microbiology Journal 8, no. 1 (September 18, 2014): 78–86. http://dx.doi.org/10.2174/1874285801408010078.

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Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) protein analysis, automated ribotyping, and phenotypic tests (e.g., cell morphology, gas production from glucose, growth and acid production on homofermemtative-heterofermentative differential (HHD) agar medium, sugar fermentation patterns) were used to identify 23 lactic acid bacteria (LAB) isolated from fermented cereal foods available in Abidjan, Côte d’Ivoire.Pediococcusacidilactici(56.5%),Lactobacillusfermentum(30.4%),L.salivarius(4.3%),P.pentosaceus(4.3%) andL. plantarumsubsp.plantarum(4.3%) were the species and subspecies identified. Protein based identification was confirmed by automated ribotyping for selected isolates and was similar to that provided by the phenotypic characterization. MALDI-TOF MS protein analysis provided a high level of discrimination among the isolates and could be used for the rapid screening of LAB starter cultures.

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Kårlund, Anna, Carlos Gómez-Gallego, Jenni Korhonen, Outi-Maaria Palo-oja, Hani El-Nezami, and Marjukka Kolehmainen. "Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources." Nutrients 12, no. 4 (April 8, 2020): 1020. http://dx.doi.org/10.3390/nu12041020.

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In order to support the multiple levels of sustainable development, the nutritional quality of plant-based protein sources needs to be improved by food technological means. Microbial fermentation is an ancient food technology, utilizing dynamic populations of microorganisms and possessing a high potential to modify chemical composition and cell structures of plants and thus to remove undesirable compounds and to increase bioavailability of nutrients. In addition, fermentation can be used to improve food safety. In this review, the effects of fermentation on the protein digestibility and micronutrient availability in plant-derived raw materials are surveyed. The main focus is on the most important legume, cereal, and pseudocereal species (Cicer arietinum, Phaseolus vulgaris, Vicia faba, Lupinus angustifolius, Pisum sativum, Glycine max; Avena sativa, Secale cereale, Triticum aestivum, Triticum durum, Sorghum bicolor; and Chenopodium quinoa, respectively) of the agrifood sector. Furthermore, the current knowledge regarding the in vivo health effects of fermented foods is examined, and the critical points of fermentation technology from the health and food safety point of view are discussed.

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Mohammed, Z. K., B. B. Petrol, and U. Ahmad. "Formulation and nutritional evaluation of a complementary food blend made from fermented yellow maize (Improved variety), soybean and African cat fish meal." Nigerian Journal of Biotechnology 38, no. 1 (July 28, 2021): 98–108. http://dx.doi.org/10.4314/njb.v38i1.12.

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Fermented cereal-based gruels with poor nutritional value form a major component of the diet of infants during the transition phase of childhood. With the recent security challenges affecting people in the north- east region of Nigeria, food security is at stake, malnutrition is common among infants and young children while reliance on UNICEF for supplies of ready- to- use therapeutic foods is not a long-term solution. A complementary food blend was prepared following the guideline of WHO/FAO on infants’ nutritional requirements in a 60:20:20 ratio from fermented yellow maize (improved variety), roasted soybean and fishmeal respectively. All the sample materials were pre-processed by either fermentation, drying or roasting prior to food blend formulation. Standard methods (AOAC) were used to evaluate the nutritional values of the raw and processed materials and the formulated complementary food blend. Water absorption capacity of the fermented yellow maize significantly decreased (P< 0.05) with decrease in pH and increase in titratable acidity from 20% - 51% (0 – 72h). The carbohydrate (64.35±0.03%) and protein contents (14.55±0.03% and energy value (351.64±0.03 Kcal/100g) of the complementary food blend was closely comparable to the commercial complementary food blend cerelac® (Carbohydrate 69.00%, Protein 15.0%, and energy 426.00 Kcal/100g) and satisfied the needs of infants. The low moisture content (3.1±0.02%) exhibited by the complementary food blend might give a good storage stability. The iron level of the complementary food blend (40.33± 0.03%) was higher than that of the commercial complementary food blend celerac® (10.0%), though the levels of potassium, zinc and calcium were lower. Microbial analysis showed no contamination with pathogenic organisms in the formulated food blend. The formulated complementary food blend met the WHO estimated requirements of infant 6 – 23 months in terms of nutritional quality and may therefore be a good substitute to the imported, expensive alternatives.

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Chileshe, Justin, Elise F. Talsma, Sijmen E. Schoustra, Karin J. Borgonjen-van den Berg, Ray Handema, Bas J. Zwaan, and Inge D. Brouwer. "Potential contribution of cereal and milk based fermented foods to dietary nutrient intake of 1-5 years old children in Central province in Zambia." PLOS ONE 15, no. 5 (May 8, 2020): e0232824. http://dx.doi.org/10.1371/journal.pone.0232824.

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Steve, Ijarotimi Oluwole, and Oluwalana Isaac Babatunde. "Chemical Compositions and Nutritional Properties of Popcorn-Based Complementary Foods Supplemented With Moringa oleifera Leaves Flour." Journal of Food Research 2, no. 6 (November 24, 2013): 117. http://dx.doi.org/10.5539/jfr.v2n6p117.

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Cereal gruel is the common complementary foods in developing countries, and it is usually low in energy and protein; hence, responsible for increase in protein-energy malnutrition among underprivileged weaning aged children. Several locally available food materials have been tested in combination for infant food formulations however; popcorn and Moringa oleifera leaves combination have not been used. After blanching and fermentation processing, popcorn and moringa leaves were milled into flour and blended to obtain, blanched popcorn-moringa leaves (BPM) (65% popcorn and 35% moringa leaves flour) and fermented popcorn-moringa leaves (FPM) (65% popcorn and 35% moringa leaves flour). Products were analyzed for chemical composition, functional properties and bioassay using standard methods. Protein content of FPM (21.27 ± 0.20 g/100 g) and BPM (15.99 ± 0.14 g/100 g) were higher than Cerelac (15.75 ± 0.01 g/100 g) and ‘Ogi’ (6.52 ± 0.31 g/100 g); while energy values of FPM (393.94 ± 0.39 kcal) and BPM (389.69 ± 1.40 Kcal) were lower than ‘Ogi’ (418.08 ± 0.47 kcal) and Cerelac (431.58 ± 0.01 kcal). Mineral contents of BPM were higher in zinc, iron, potassium, sodium and phosphorous, while FPM sample was higher in copper, calcium and magnesium, and were lower than Cerelac. Oxalate, phytate and trypsin inhibitor in FPM were lower than BPM. Biological value and protein efficiency ratio of FPM were higher than BPM and ‘Ogi’, but lower than Cerelac. The albino rats fed with the FPM had higher growth rate when compared with those rats fed with BPM sample and ‘Ogi’, but lower than those fed with Cerelac. Nutrient composition and nutritional profile of popcorn-moringa leaves based complementary foods could be used as substitutes for local complementary foods, which are low in protein and energy.

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Roopashri, Arekal N., and Mandyam C. Varadaraj. "Functionality of Phytase ofSaccharomyces cerevisiaeMTCC 5421 to Lower Inherent Phytate in Selected Cereal Flours and Wheat/Pearl Millet-Based Fermented Foods with Selected Probiotic Attribute." Food Biotechnology 29, no. 2 (April 3, 2015): 131–55. http://dx.doi.org/10.1080/08905436.2015.1026602.

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Gopaldas, Tara. "Iron-Deficiency Anemia in Young Working Women can be Reduced by Increasing the Consumption of Cereal-Based Fermented Foods Or Gooseberry Juice at the Workplace." Food and Nutrition Bulletin 23, no. 1 (January 2002): 94–105. http://dx.doi.org/10.1177/156482650202300113.

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Oladejo Thomas, ADEPOJU, and AJAYI Kayode. "Nutrient Composition and Adequacy of two Locally Formulated Winged Termite (Macrotermes Bellicosus) Enriched Complementary Foods." Journal of Food Research 5, no. 4 (July 13, 2016): 79. http://dx.doi.org/10.5539/jfr.v5n4p79.

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The period from birth to two years of age constitute critical window of opportunity for promoting optimal growth and development of a child. Inadequate food intake and poor feeding practices are causes of malnutrition among Nigerian children, as many locally formulated complementary foods are deficient in protein and micronutrients. Roasted Macrotermes bellicosus (MB) is nutritious and relished as snack by people living the traditional lifestyle. This study was carried out to investigate possible use of MB in formulating nutrient-dense complementary foods from maize and sorghum. Macrotermes bellicosus was collected in Ibadan, Nigeria during their swarming, roasted, de-winged, powdered and added to fermented corn (CF) and sorghum (SF) flour in the ratio 100%flour, 90%flour+10%MB, 85%flour+15%MB, and 80%flour+20%MB to give eight complementary foods, which were analysed for proximate, mineral, vitamin and antinutrient composition using AOAC methods.Hundred grammes of CF and SF contained 11.7g, 10.6g moisture, 8.9g, 9.7g crude protein, 3.1g, 2.8g fat, 74.3g, 74.8g total carbohydrates, 6.67mg, 26.60mg calcium, 295.50mg, 325.43mg phosphorus, 2.61mg, 7.61mg iron, 3.19mg, 2.41mg zinc, and yielded 353.9kcal, 358.6kcal energy respectively. Significant reduction occurred in moisture and carbohydrate content of MB-incorporated complementary foods while their crude protein, ash, fat, calcium, iron, zinc, vitamins B3, B6 B12 and beta-carotene content increased significantly as the level of inclusion of MB increased (p<0.05). Level of atinutritional factors were insignificantly low in the blends, and cannot pose any health risk. Macrotermes bellicosus can be used in enriching cereal-based complementary foods as means of reducing infant and young child malnutrition in Nigeria.

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Kostecka, Malgorzata, Izabella Jackowska, and Julianna Kostecka. "A Comparison of the Effects of Young-Child Formulas and Cow’s Milk on Nutrient Intakes in Polish Children Aged 13–24 Months." Nutrients 13, no. 8 (July 23, 2021): 2511. http://dx.doi.org/10.3390/nu13082511.

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Adequately balanced daily food rations that provide the body with sufficient amounts of energy and nutrients, including minerals, are particularly important in early childhood when rapid physical, intellectual and motor development takes place. Cow’s milk (CM) and young-child formulas (YCFs) are introduced to a child’s diet past the first year of age. The main aim of the present study was to perform a qualitative and a quantitative analysis of daily food rations of young children based on the recommendations of the daily food ration model. An attempt was also made to determine whether the type of consumed milk (YCF or CM) adequately meets young children’s energy demands and contributes to the incorporation of different food groups into a balanced and healthy diet for children aged 13–24 months. A total of 714 parents between October 2019 and March 2020 filled out a food frequency questionnaire. In the second stage of the study, the parents participated in a dietary recall and were asked to keep diaries of all meals and foods consumed by children over a period of three days. The mean daily intake of CM/YCF and fermented milks was determined at 360 mL ± 128 mL, and it accounted for 55.4% of the guideline values. Flavored dairy products were consumed more frequently than fermented milks without added sugar or flavoring (94 ± 17 g vs. 56 ± 26 g, p < 0.05). Diets incorporating CM were significantly more abundant in protein than YCF diets (29.3 g vs. 21.9 g; p < 0.01). Liquid intake was somewhat higher in children fed YCFs (1280.8 mL vs. 1120.1; p < 0.05), mainly due to the higher consumption of fruit juice, nectars and sweetened hot beverages (246 ± 35 mL in the YCF group vs. 201 ± 56 mL in the CM group; p < 0.05). Children fed YCF consumed significantly larger amounts of sweetened beverages such as tea sweetened with sugar or honey, sweetened hot chocolate or instant teas (OR = 2.54; Cl: 1.32–3.26; p < 0.001), than children receiving CM. This group was also characterized by higher consumption of sweetened dairy products, mainly cream cheese desserts, fruit yogurt and yogurt with cereal (OR = 1.87; Cl: 1.36–2.54; p < 0.01), as well as a lower daily intake of plain fermented milks (OR = 0.56; Cl: 0.21–0.79; p < 0.001). The daily food intake and the quality of the diets administered to children aged 13–24 months were evaluated and compared with the model food ration. It was found that milk type influenced children’s eating habits and preference for sweet-tasting foods. The study also demonstrated that Polish parents and caregivers only have limited knowledge of nutritional guidelines for toddlers.

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Teucher, Olivares, and Cori. "Enhancers of Iron Absorption: Ascorbic Acid and other Organic Acids." International Journal for Vitamin and Nutrition Research 74, no. 6 (November 1, 2004): 403–19. http://dx.doi.org/10.1024/0300-9831.74.6.403.

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Ascorbic acid (AA), with its reducing and chelating properties, is the most efficient enhancer of non-heme iron absorption when its stability in the food vehicle is ensured. The number of studies investigating the effect of AA on ferrous sulfate absorption far outweighs that of other iron fortificants. The promotion of iron absorption in the presence of AA is more pronounced in meals containing inhibitors of iron absorption. Meals containing low to medium levels of inhibitors require the addition of AA at a molar ratio of 2:1 (e.g., 20 mg 3 mg iron). To promote absorption in the presence of high levels of inhibitors, AA needs to be added at a molar ratio in excess of 4:1, which may be impractical. The effectiveness of AA in promoting absorption from less soluble compounds, such as ferrous fumarate and elemental iron, requires further investigation. The instability of AA during food processing, storage, and cooking, and the possibility of unwanted sensory changes limits the number of suitable food vehicles for AA, whether used as vitamin fortificant or as an iron enhancer. Suitable vehicles include dry-blended foods, such as complementary, precooked cereal-based infant foods, powdered milk, and other dry beverage products made for reconstitution that are packaged, stored, and prepared in a way that maximizes retention of this vitamin. The consumption of natural sources of Vitamin C (fruits and vegetables) with iron-fortified dry blended foods is also recommended. Encapsulation can mitigate some of the AA losses during processing and storage, but these interventions will also add cost. In addition, the bioavailability of encapsulated iron in the presence/absence of AA will need careful assessment in human clinical trials. The long-term effect of high AA intake on iron status may be less than predicted from single meal studies. The hypothesis that an overall increase of dietary AA intake, or fortification of some foods commonly consumed with the main meal with AA alone, may be as effective as the fortification of the same food vehicle with AA and iron, merits further investigation. This must involve the consideration of practicalities of implementation. To date, programs based on iron and AA fortification of infant formulas and cow's milk provide the strongest evidence for the efficacy of AA fortification. Present results suggest that the effect of organic acids, as measured by in vitro and in vivo methods, is dependent on the source of iron, the type and concentration of organic acid, pH, processing methods, and the food matrix. The iron absorption-enhancing effect of AA is more potent than that of other organic acids due to its ability to reduce ferric to ferrous iron. Based on the limited data available, other organic acids may only be effective at ratios of acid to iron in excess of 100 molar. This would translate into the minimum presence/addition of 1 g citric acid to a meal containing 3 mg iron. Further characterization of the effectiveness of various organic acids in promoting iron absorption is required, in particular with respect to the optimal molar ratio of organic acid to iron, and associated feasibility for food application purposes. The suggested amount of any organic acid required to produce a nutritional benefit will result in unwanted organoleptic changes in most foods, thus limiting its application to a small number of food vehicles (e.g., condiments, beverages). However, fermented foods that already contain high levels of organic acid may be suitable iron fortification vehicles.

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Dwivedi, Minakshee, K. Y. Vasantha, Yadahally N. Sreerama, D. J. Haware, R. P. Singh, and A. P. Sattur. "Nilamadana, new fungal fermented cereal based food." Journal of Functional Foods 15 (May 2015): 217–24. http://dx.doi.org/10.1016/j.jff.2015.03.023.

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El-Aidie, Safaa Abdel-Aleem, Samia Mahmoud El-Dieb, Mohammed El-Nawawy, Essa Emara, and Hassan Sobhy. "Nutraceutical Food Based on Cereal and Probiotic Fermented Milk." International Journal of Dairy Science 12, no. 6 (October 15, 2017): 377–84. http://dx.doi.org/10.3923/ijds.2017.377.384.

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Sengun, Ilkin Yucel, and Mehmet Karapinar. "Microbiological quality of Tarhana, Turkish cereal based fermented food." Quality Assurance and Safety of Crops & Foods 4, no. 1 (December 28, 2011): 17–25. http://dx.doi.org/10.1111/j.1757-837x.2011.00118.x.

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Rasheed, Hafiz Abdul, Tuhanguli Tuoheti, Zhiyu Li, Mekonen Tekliye, Yongzhu Zhang, and Mingsheng Dong. "Effect of Novel Bacteriocinogenic Lactobacillus fermentum BZ532 on Microbiological Shelf-Life and Physicochemical and Organoleptic Properties of Fresh Home-Made Bozai." Foods 10, no. 9 (September 8, 2021): 2120. http://dx.doi.org/10.3390/foods10092120.

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Bacteriocinogenic Lactobacillus fermentum BZ532 with novel bacteriocin LF-BZ532 was originally isolated from Chinese cereal fermented drink, showing an antimicrobial characteristic during fermentation. This study aimed to explore the in situ antimicrobial activities of L. fermentum BZ532 and co-culturing investigation against key food pathogens, i.e., Staphylococcus aureus and Escherichia coli K-12, was conducted during fresh bozai production. The growth of spoilage bacteria was suppressed and bacterial count was reduced to a significantly low level during 48 h of co-cultures. In situ production of antimicrobial compounds expressed positive activity against S. aureus and E. coli K-12, but negative acitivity against Salmonella sp. D104. The total viable count of bozai BZ-Lf (bozai fermented with BZ532 strain) had a comparatively lower viable count than bozai BZ-C (bozai as an experimental control without BZ532) during storage of 7 days. Titratable acidity of bozai treatments (BZ-C, BZ-Lf) was increased, while pH declined accordingly during storage of 7 days. The organoleptic quality of bozai BZ-C had low sensorial scores as compared with BZ-Lf during storage. In comparison with naturally fermented bozai (BZ-C), L. fermentum BZ532 (BZ-Lf) could significantly reduce the microbial spoilage and extend the shelf-life based on microbiological examination. Conclusively, L. fermentum BZ532 can be used as a bio-protective culture for improving the safety of bozai.

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Mwizerwa, Herve, George Ooko Abong, Samuel Kuria Mbugua, Michael Wandayi Okoth, Patrick Gacheru, Maina Muiru, Brenda Obura, and Bennie Viljoen. "Profiling of Microbial Content and Growth in Fermented Maize Based Products from Western Kenya." Current Research in Nutrition and Food Science Journal 6, no. 2 (August 25, 2018): 509–19. http://dx.doi.org/10.12944/crnfsj.6.2.25.

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In most parts of Africa, the process of fermentation is not controlled and does not adhere to good manufacturing practices, therefore spoilage and pathogenic microorganisms can alter the quality of the end product and may cause foodborne illness.Traditional fermented products are mostly processed in an environment which creates a selection of microorganisms that produce the desired end product. In an attempt to find Lactobacilli which have probiotic properties and can be used in the development of starter culture for controlled fermentation of cereal products, the microbial populations of maize flour, overnight soaked dough, fermented cooked porridge, Mkarango and Busaawere enumerated and the inherent lactobacilli isolated. The microbial and biochemical profiles of the 6 days spontaneous Mkarangofermentation process were determined.The total viable count was 6.93 log cfu/g for fermented cooked porridge, 7.70 log cfu/g in Mkarango and 8.58 log cfu/g forBusaa. Lactobacillicounts were higher in maize flour with 7.43 log cfu/g whileEnterobactericeae were lower in Mkarango.The highest moulds and yeasts counts were observed forBusaa, 7.25 log cfu/g.The lactobacilli isolates from fermented maize based products from western Kenya were predominantly Lactobacillus fermentum andLactobacillus Plantarum.During fermentation time, Lactobacilliincreased from 6.62 to 12.46 log cfu/gafter 3 daysof fermentation. From day 4, an increase in moulds and yeast count was observed, varying from 8.42 to 10.53 log cfu/g. Enterobactericeae count decreased from 5.99 log cfu/g on day 1 to less than 1 log cfu/g on day 6.Titratable acidity increased from 0.32% to 0.73% on day 5. Inversely, the pH of Mkarangodecreased sharply from 6.64 to 3.64 on day 5 and slightly increased on the last day of fermentation. The microbial status of finished fermented maize based products is predominated by Lactobacilli and their isolates are predominantly Lactobacilli especially Lactobacillus fermentum andLactobacillus Plantarumthough further molecular tests are needed to confirm the species.

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Kunene, N. F., J. W. Hastings, and A. von Holy. "Bacterial populations associated with a sorghum-based fermented weaning cereal." International Journal of Food Microbiology 49, no. 1-2 (August 1999): 75–83. http://dx.doi.org/10.1016/s0168-1605(99)00062-8.

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Tsafrakidou, Panagiota, Alexandra-Maria Michaelidou, and Costas G. Biliaderis. "Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications." Foods 9, no. 6 (June 3, 2020): 734. http://dx.doi.org/10.3390/foods9060734.

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Fermentation, as a process to increase the security of food supply, represents an integral part of food culture development worldwide. Nowadays, in the evolving functional food era where new sophisticated technological tools are leading to significant transformations in the field of nutritional sciences and science-driven approaches for new product design, fermentation technology is brought to the forefront again since it provides a solid foundation for the development of safe food products with unique nutritional and functional attributes. Therefore, the objective of the present review is to summarize the most recent advances in the field of fermentation processes related to cereal-based products. More specifically, this paper addresses issues that are relevant to nutritional and health aspects, including their interrelation with intestinal (gut) microbiome diversity and function, although clinical trials and/or in vitro studies testing for cereal-based fermented products are still scarce.

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Ogunremi, Omotade R., Renu Agrawal, and Abiodun I. Sanni. "Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG 32." Food Science & Nutrition 3, no. 6 (April 30, 2015): 486–94. http://dx.doi.org/10.1002/fsn3.239.

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Gharbi Yahyaoui, Asma, Taroub Bouzaiene, Fathia Aouidi, Abdelkarim Aydi, and Moktar Hamdi. "Traditional Cereal Food as Container of Probiotic Bacteria “Lb. rhamnosusGG”: Optimization by Response Surface Methodology." Journal of Food Quality 2017 (2017): 1–12. http://dx.doi.org/10.1155/2017/1742143.

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This research paper aims at optimizing three parameters involved in solid state fermentation (SSF) usingLactobacillus rhamnosusGG (LGG) to improve a traditional cereal food “Bsissa” in order to elaborate a new probiotic fermented breakfast cereal. A Box-Behnken experimental design was used and the optimal fermentation conditions were liquid to solid ratio: 1.2 (vw−1), fermentation time: 12 h, and sucrose concentration: 10.48 g (100 g DM)−1. Under these conditions, the viable LGG cells, the free amino nitrogen content, and the total acidity were obtained to be9.1 log10⁡(cfu g-1), 12.95 (mg g−1), and 6.46 (μmol g−1), respectively. After three weeks of refrigerated storage, the viability of LGG in the fermented Bsissa was8.23 log10⁡(cfu g-1). This study shows a new possibility to make an acceptable nonfermented dairy product based mainly on cereals, leguminous plants, spices, and aromatic herbs, which are suitable substrates able to support the high probiotic viability.

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Korkmaz, F. Yilmaz, N. B. Tuncel, M. Özer, and N. Yilmaz Tuncel. "UTILISATION OF INFRARED STABILISED IMMATURE RICE GRAINS IN A CEREAL BASED FERMENTED FOOD: TARHANA." Acta Alimentaria 49, no. 2 (June 2020): 189–96. http://dx.doi.org/10.1556/066.2020.49.2.8.

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Immature rice grain is one of the under-valued by-products of rice milling industry. In this study, it was aimed to investigate the effects of immature rice grain flour (IRGF) substitution to tarhana, which is a traditional cereal-based, fermented food product. IRGF was replaced by refined wheat flour at the levels of 0 (control), 30, 50, 70, and 100%, and the effect of this replacement on the contents of crude fat, ash, protein, dietary fibre, phytic acid, minerals, vitamins B1 and B2, tocopherols, γ-oryzanol contents and sensory properties were investigated. It was shown that stabilised IRGF remarkably improved nutritional properties of the end product without adversely affecting sensory quality up to 50%. In conclusion, it could be suggested that stabilised IRGF has a promising potential for many food applications due to being cheap, accessible, nutritious, and gluten-free.

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Ogunremi, O. R., A. I. Sanni, and R. Agrawal. "Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products." Journal of Applied Microbiology 119, no. 3 (August 2, 2015): 797–808. http://dx.doi.org/10.1111/jam.12875.

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Yeğin, Sırma, and Ali Üren. "Biogenic amine content of boza: A traditional cereal-based, fermented Turkish beverage." Food Chemistry 111, no. 4 (December 15, 2008): 983–87. http://dx.doi.org/10.1016/j.foodchem.2008.05.020.

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EDEMA, MOJISOLA OLAYINKA, and OBEHI HELEN ANETOR. "OPTIMIZATION OF PROCESSING CONDITIONS FORKUNUN-ZAKI, A SPONTANEOUSLY FERMENTED CEREAL-BASED BEVERAGE." Journal of Food Quality 32, no. 4 (August 2009): 469–80. http://dx.doi.org/10.1111/j.1745-4557.2009.00269.x.

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Ishola Ibironke, Samson, Rafiu Olaposi Adeleke, Cornelius Adebayo Ajele, Otutu Olatunde, and Meshach Morakinyo Ige. "Nutritional composition of cereal filtrates-based beverages." Nutrition & Food Science 44, no. 2 (March 4, 2014): 111–18. http://dx.doi.org/10.1108/nfs-02-2013-0026.

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Purpose – The purpose of the study was to highlight the nutritive values and evaluate the safety level of beverages formulated from selected cereal filtrates in Nigeria. Design/methodology/approach – The cereals that were used for the formulation of the beverages are: 100 percent white maize, 100 percent yellow maize, 50:50; white: yellow maize, and 100 percent sorghum bicolour. All the cereals were purchased from Odo-Ogbe market in Ile-Ife, Nigeria. Findings – The results showed that the level of the minerals present in the cereal filtrates ranged from 39.1 to 43.6; 236 to 303; 362.4 to 462; 23.6 to 68.3; 26 to 41.5; 0.66 to 2.37; and 0.5 to 2.2 mg/100 g for sodium (Na), calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn), and manganese (Mn), respectively. Microbial load ranged from 2.0 to 3.0×10−3 cfug. Results of nutritional composition such as percentage moisture, protein, fat, carbohydrate, ash and crude fibre ranged from 91 to 93, 1.5 to 1.75, 0.03 to 0.040, 0.25 to 1, 1.48 to 1.70 and 3.33 to 5.31 g/100 g, respectively, while the energy value ranged between 66.60 and 75.56 kcal. The values obtained for vitamin C and thiamin ranged from 0.30 to 0.40 and 0.56 to 0.70 mg/100 g, respectively. Originality/value – The micronutrients in the formulated beverages met the minimum recommended daily allowance and also possessed antimicrobial activities. However, the results showed that the proximate composition was high in water and low in other nutrients but still compared favourably with previous findings. It was concluded that the beverage produced from selected fermented cereal filtrates waste was safe and rich in micronutrients.

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Owusu-Kwarteng, James, and Fortune Akabanda. "Applicability of Nixtamalization in the Processing of Millet-based Maasa, a Fermented Food in Ghana." Journal of Food Research 2, no. 1 (January 15, 2013): 59. http://dx.doi.org/10.5539/jfr.v2n1p59.

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Maasa is a spontaneously fermented millet-based fried cake in Ghana. Nixtamalization, a process of cooking and soaking cereals (usually maize) in lime solution, was applied in the traditional processing of the Ghanaian millet-based fermented maasa. During the processing, Lime cooked millet dough (LCMD) and water soaked millet dough (WSMD) samples were analyzed for proximate composition, pH, total titratable acidity and microbial counts were assessed for fermenting millet dough samples. Finally, maasa prepared from nixtamalized and non-nixtamalized fermented millet dough samples were assessed for consumer sensory acceptability on a five-point hedonic scale. Nixtamalization improved crude protein and ash contents of millet dough samples whereas fat and fiber contents decreased. During fermentation, a reduction in pH and increase in total titratable acidity was observed for both nixtamalized and non-nixtamalized millet dough samples. Lactic acid bacteria (LAB) and yeasts count reached 9.4 and 8.0 logcfu/g respectively for non-nixtamalized millet after 14 hours of fermentation, whereas for nixtamalized millet samples, LAB and yeasts count reached 7.6 and 7.5 logcfu/g respectively. Consumer sensory evaluation of Maasa produced from nixtamalized fermented millet had improved texture, colour and overall acceptability as compared to the traditional non-nixtamalized fermented millet-based maasa. Nixtamalization can thus be applied in the production of Ghanaian millet-based maasa to improve nutritional quality and acceptability as well as maintain the benefits associated with traditional cereal fermentation.

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Phiri, Sydney, Sijmen E. Schoustra, Joost van den Heuvel, Eddy J. Smid, John Shindano, and Anita R. Linnemann. "How processing methods affect the microbial community composition in a cereal-based fermented beverage." LWT 128 (June 2020): 109451. http://dx.doi.org/10.1016/j.lwt.2020.109451.

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Olasupo, N. A., A. F. Osikoya, A. O. Kuboye, O. Olatunii, and S. A. Odunfa. "AN INVESTIGATION ON THE PRESERVATION OF KUNUN-ZAKI, AN AFRICAN FERMENTED CEREAL-BASED FOOD DRINK." Acta Alimentaria 29, no. 4 (October 2000): 385–92. http://dx.doi.org/10.1556/aalim.29.2000.4.9.

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Ovando-Martinez, Maribel, Orhan Daglioglu, Umit Gecgel, and Senay Simsek. "Analysis of the Fatty Acids and Phenolic Compounds in a Cereal-Based Fermented Food (Tarhana)." Food and Nutrition Sciences 05, no. 13 (2014): 1177–84. http://dx.doi.org/10.4236/fns.2014.513128.

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Journal articles on the topic 'Cereal-Based fermented foods'

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