Review on effect of fermentation on physicochemical properties, anti-nutritional factors and sensory properties of cereal-based fermented foods and beverages
IF 3 4区 生物学Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
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引用次数: 0
Abstract
Fermentation is the oldest biotechnology in which a metabolic process carried out without the involvement of oxygen. It is one of the food processing methods that improve the nutrient contents and sensorial properties with potentially reducing or eliminating pathogenic microorganisms and natural toxins. The aim of this review is to compare, contrast and summarize the scientific data on the effect of fermentation on physicochemical properties, anti-nutritional factors and sensory properties of cereal-based fermented foods and beverages. The results of this review showed that fermentation improves the nutritional value of some proximate composition such as crude protein and fat contents, while decreases the carbohydrate and crude fiber contents. It also improves the bioavailability, antioxidant activities and sensory properties of cereal-based foods and beverages. This review concluded that fermentation improves the nutritional quality of proximate composition, bioavailability of minerals and phytochemicals, and decrease the anti-nutritional factors of cereal-based fermented foods and beverages.
期刊介绍:
Annals of Microbiology covers these fields of fundamental and applied microbiology:
general, environmental, food, agricultural, industrial, ecology, soil, water, air and biodeterioration.
The journal’s scope does not include medical microbiology or phytopathological microbiology.
Papers reporting work on bacteria, fungi, microalgae, and bacteriophages are welcome.
Annals of Microbiology publishes Review Articles, Original Articles, Short Communications, and Editorials.
Originally founded as Annali Di Microbiologia Ed Enzimologia in 1940, Annals of Microbiology is an official journal of the University of Milan.