Probiotic fermented cereal-based functional foods

Authors

  • Leonid Kaprelyants Odessa National Academy of Food Technologies
  • Liliia Pozhitkova Odessa National Academy of Food Technologies
  • Lyudmila Trufkati Odessa National Academy of Food Technologies

DOI:

https://doi.org/10.18372/2306-6407.1.16119

Keywords:

functional foods, fermentation, lactic acid, probiotics

Abstract

Cereal grains are claimed to be one of the most important sources of carbohydrates, proteins, dietary fibre, vitamins, and minerals. The possibility of using fermentation of cereals with lactic acid bacteria to obtain functional products with high nutritional properties is considered in the paper.

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Published

2021-12-13

Issue

No. 1 (2021)

Section

Reviews