Cereal fermentation by LAB: From ancient to modern alimentation biotechnologies

Fermented cereals are a staple food for billions of people and a potential solution for the nutritional problems of millions more. This chapter contains a state-of-the-art overview of the lactic acid fermentation used for cereal grains (wheat, rice, maize, sorghum, millet, barley, and oat) and pseudocereals (amaranth, buckwheat, and quinoa). Described are traditional, ethnic, ancient, and modern fermented cereal foods and beverages, with a focus on the lactic acid bacteria (LAB) essential in food processing. Special attention is paid to the well-established LAB applications in sourdough making and in the production of nonwheat cereal and pseudocereal foods. Further aspects under discussion include innovations in cereal LA fermentation, such as recently developed technologies for functional products with improved organoleptic and probiotic qualities; innovative cereal foods for people with nutritional health problems, such as eating disorders, food allergies, and especially celiac disease; and LA fermentation as an approach for the reduction of antinutrients and fortification of foods with phytoestrogens. Also discussed are amylolytic LAB genera capable of converting starchy carbohydrates; the biochemistry of grains hydrolysis; and the resulting production of volatile compounds, bioactive peptides, and nondigestible oligosaccharides with prebiotic potential.