Functional Beverages from Cereals

FUNCTIONAL BEVERAGES FROM CEREALS

10

Rosane Freitas Schwan*, Cíntia Lacerda Ramos† *

Biology Department, Federal University of Lavras, Lavras, Brazil, †Basic Science Department, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, Brazil

10.1  Traditional Fermented Beverages From Cereals Traditional cereal-based foods are an essential component of the daily human diet, and they include items such as rice, wheat, corn, sorghum, and so forth. Nutritionally, they are important sources of carbohydrates, proteins, dietary fibers, vitamins, fructans, and bioactive compounds (such as phenolics, flavonoids, and carotenoids). Traditional fermented beverages are popular in many parts of the world, including Africa, Asia, and Latin America. The grains are often heated, mashed, sometimes filtered, and then fermented. Back slopping may be common in some types of beverages. The fermentation occurs spontaneously by action of bacteria, yeasts, and sometimes filamentous fungus. Some microorganisms work side by side, while others act in a sequential manner by changing the dominant microbiota during fermentation. The microbial population responsible for the fermentation of these beverages from different parts of the world have been characterized and described by many authors (e.g., ben Omar and Ampe, 2000; Blandino et  al., 2003; Chaves-López et  al., 2014; Hancioğlu and Karapinar, 1997; Puerari et al., 2015; Ramos et al., 2010, 2011). In general, lactic acid bacteria (LAB), Bacillus spp., and yeasts, for example, Saccharomyces cerevisiae, Pichia spp., Candida spp., Hanseniaspora uvarum, and Torulaspora delbrueckii, are the most common microorganisms isolated from these beverages. The production of these beverages is a traditional art performed in homes and villages, and some examples of these indigenous fermented beverages produced from cereals and their microbiota are shown in Table 10.1. Most of these foods are consumed only in the region where they are produced, which justifies the scant knowledge of these products. However, the increasing level of consumer concern toward the Functional and Medicinal Beverages. https://doi.org/10.1016/B978-0-12-816397-9.00010-8 © 2019 Elsevier Inc. All rights reserved.

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Table 10.1  Examples of Indigenous Fermented Beverages Produced From Cereals, Their Dominant Microbiota, and Region of Production Beverage

Substrate

Microorganisms

Regions

References

Amazake (koji amazake) Boza

Rice

Aspergillus oryzae, Lactobacillus sakei

Japan

Oguro et al. (2017)

Wheat, millet, maise, other cereals

Albania, Turkey, Bulgaria, Romania

Blandino et al. (2003) and Osimani et al. (2015)

Burukutu

Sorghum

Nigeria, Benin, Ghana

Blandino et al. (2003) and Eze et al. (2011)

Chicha

Maize, rice

Galactomyces geotrichum; Saccharomyces cerevisiae, Pichia spp., Torulaspora spp., Lactobacillus spp., Weissella spp., Pediococcus spp., Leuconostoc citreum Aspergillus spp., Fusarium spp., Penicillium spp., Saccharomyces cerevisiae, S. chavalieria, Candida spp., Leuconostoc mesenteroides, Lactobacillus spp., Streptococcus spp., Acetobacter spp. Aspergillus spp. Penicillium spp., Saccharomyces cerevisiae, Lactobacillus spp., Leuconostoc spp., among another LAB

South America

Cauim

Rice, cassava, peanuts, cotton seeds

Brazil

Haria

Rice

Khaomak

Rice

Candida spp., Pichia spp., Clavispora spp., Kluyveromyces spp., Saccharomyces spp., Lactobacillus spp., Weissela spp., Leuconostoc spp., Bacillus spp. Saccharomyces cerevisiae, Lactobacillus fermentum, Bifidobacterium sp., among another LAB species Apergillus spp., Rhizopus spp., Mucor spp., Saccharomyces spp., Candida spp., Hansenula sp.

Blandino et al. (2003), ChavesLópez et al. (2014), and Puerari et al. (2015) Almeida et al. (2007), Schawn et al., 2007, and Ramos et al. (2010, 2011) Ghosh et al. (2014, 2015)

Koko

Maize

Saccharomyces cerevisiae, Candida mycoderma, Enterobacter clocae, Acinetobacter sp., Lactobacillus spp., Weissela confusa, Pediococcus spp.

Ghana

India

Thailand

Blandino et al. (2003) and Mongkontanawat and Lertnimitmongkol (2015) Blandino et al. (2003) and Lei and Jakobsen (2004)

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Table 10.1  Examples of Indigenous Fermented Beverages Produced From Cereals, Their Dominant Microbiota, and Region of Production—cont’d Beverage

Substrate

Microorganisms

Regions

References

Kvass

Rye and barley malt, rye flour, stale rye bread Millet

Saccharomyces cerevisiae and LAB species

Lithuania and Eastern Europe countries

Basinskiene et al. (2016)

Unknown aerobic mesophilic bacteria, LAB, yeast, and molds

Zimbabwe

Obushera

Millet and/or sorghum

Uganda

Pozol

Maize

Sake

Rice

Togwa

Maize flour and finger millet malt

Saccharomyces cerevisiae, Pichia spp. and Issatchenckia orientalis, Streptococcus spp., Weissella spp., Lactobacillus spp., Leuconostoc spp., Lactococcus spp. Unknown yeasts and molds, Lactobacillus spp., Leuconostoc spp., Streptococcus spp., Lactococcus spp., Enterococcus spp., Bifidobacterium spp. Aspergillus oryzae, Saccharomyces cerevisiae Issatchenkia orientalis, Saccharomyces cerevisiae, Candida pelliculosa, Candida tropicalis Lactobacillus spp., Pediococcus pentosaceus, Weissella confusa

Zvauya et al. (1997), Blandino et al. (2003), and Gadaga et al. (1999) Mukisa et al. (2012)

Mangisi

Mexico

Blandino et al. (2003), ben Omar and Ampe (2000), and Ampe et al. (1999)

Japan East Africa

r­ elationship between health and diets has created a huge market demand for new functional foods and beverages with beneficial health effects. In this sense, cereals and other food substrates (fruits, teas, and vegetables) have been increasingly considered ingredients for these beverages that can satisfy dietary healthy lifestyles, such as veganism, lactose intolerance, low cholesterol content, and allergenic milk proteins. The optimal utilization of cereals is a challenge because of the

Mugula et al. (2003) and Kitabatake et al. (2003)

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unappealing nature of the grains, the presence of antinutritional factors, their poor digestibility, and the general deficiency of some nutrients. The fermentation process may be a simple and economical way of improving food safety, nutritional value, organoleptic properties (such as taste, aroma, and texture), and the functional qualities of cereals (Dongmo et al., 2017; Ferri et al., 2016; Freire et al., 2017a; Ghosh et al., 2015). In fact, depending on the process type and microorganism species, microbial fermentative activity contacting a substrate can increase the level of several bioactive molecules with nutraceutical functions (Coda et al., 2012; Kojic et al., 2017). In this chapter, the functional characteristics of cereal-based beverages will be discussed, as well as the efforts to develop starter cultures that can improve the health benefits of these beverages.

10.2  Cereals and Fermented Beverages The use of cereals as a substrate for functional beverage production is a cheaper alternative to the dairy products mainly used in the developing countries. As described above, cereal-based fermented beverages are not new; several traditional products are available all over the world (Table 10.1). In addition to traditional products, several new nondairy functional beverages have been developed because of consumers’ demand for healthier products. Cereals alone or blended with other cereals or ingredients are used to produce indigenous fermented beverages, as well as for the development of new products that have enhanced healthy properties (Coda et al., 2012, 2014; Ferri et al., 2016; Freire et al., 2017a; Puerari et al., 2015; Ramos et al., 2010, 2011). According to the FAO (OECD/FAO, 2016), global cereal production will expand by 12% by 2025 compared to the years 2013–15. Several cereals are cultivated worldwide; maize, wheat, and rice are the main cultivated crops, accounting for over 70% of the world’s cereal production (USDA, 2017). These crops are also important substrates used for manufacturing several fermented beverages. For example, sake is a typical rice-based fermented beverage produced in Japan but is known worldwide. Rice is largely used as a substrate for traditional fermented foods and beverages due to its mineral content, starch quality, glycemic index, and antioxidant activity. Rice-based fermented foods and beverages are very popular in Asia-Pacific and South American countries. In India, rice is known as the grain of life and is synonymous with food. Haria is an example of a rice-based fermented beverage found in East-Central India; it has a low alcohol content of 2%–3% (v/v) and titratable acidity of 1.42% (Ghosh et  al., 2014). During the fermentation process, yeast, mold, LAB, and Bifidobacterium sp. have synergistic actions that define the final characteristics of haria (Gosh et al., 2015).

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Another example of a rice-based beverage is cauim, a nonalcoholic fermented beverage produced by some Brazilian indigenous people. They use a blend of cereals, such as rice with cassava, rice with peanuts, or rice with cottonseeds to produce the beverages (Almeida et al., 2007; Ramos et al., 2010, 2011). For fermentation, the fluid generated by chewing sweet potatoes is employed as an inoculum (Schawn et al., 2007; Ramos et al., 2010). Studies have shown that there is a predominance of LAB (Lactobacillus genus) responsible for conferring a slightly acidic flavor (due to lactic acid production) in association with yeast species belonging to the Candida, Pichia, Clavispora, Kluyveromyces, and Saccharomyces genera (Almeida et al., 2007; Ramos et al., 2010, 2011; Schawn et al., 2007). In the Amazon and Andes region, indigenous groups produce and consume chicha, a traditional fermented or nonfermented beverage made primarily from maize. However, in Brazil, the Umutina tribe has replaced the original maize chicha with a rice-based one (Puerari et al., 2015). LAB and Bacillus spp. are the predominant microorganisms in the beverage. The final product has no ethanol, but it does have glycerol and low acidity, characterizing it as an acidic nonalcoholic beverage. Chicha produced from maize may have low alcoholic content (also called maize beer) and can vary between 1% and 12% (v/v) depending on the production method (Chaves-López et al., 2014). The fermentative microorganisms found in maize’s chicha can vary according to the environment and region of production; however, they generally include yeasts such as S. cerevisiae, LAB (Lactobacillus spp. and Leuconostoc spp.), and molds (Aspergillus spp. and Penicillium spp.) (Blandino et al., 2003; Chaves-López et al., 2014). Maize has become a staple food in many parts of the world; it is composed of approximately 19% carbohydrates, 3% protein, and 1% fat and is a good source of B vitamins, thiamin, niacin, pantothenic acid (B5), and folate. It is a substrate for different traditional fermented beverages such as boza, chicha, koko, and pozol, as described in Table  10.1. Maize is also used for the production of a fermented nonalcoholic porridge called calugi. This porridge is produced by the Javae Indians from Brazil and consumed by adults and children (Miguel et al., 2012). During the fermentation of calugi, LAB (Lb. plantarum, Weissella confuse, Streptococcus salivarius, and Streptococcus parasanguis) and Bacillus spp. coexist with the yeast species S. cerevisiae, Pichia fermentans, and Candida sp. Based on the preparation methods for this porridge, maize and a blend of maize and rice are used as a substrate to produce novel beverages that are potentially functional, which is done by using a mixed starter culture of LAB and yeast (Freire et al., 2017a). Regarding wheat, this cereal, in addition to rye, is traditionally used for sourdough production in Western countries, which is prepared by

356  Chapter 10  Functional Beverages from Cereals

adding a prefermented sourdough that contains a “mixed-strain of cultures” dominated by lactobacilli and yeasts in minor proportion (LAB/yeast ratio generally 100:1) to the new dough. Sourdough bread has a mildly sour taste not common in breads made with baker’s yeast because of the lactic acid produced by the lactobacilli. The wheat grain comprises three principal fractions: bran (rich in fiber), germ (rich in protein, fat, and vitamins), and endosperm (rich in protein and starchy) (Onipe et al., 2015). Wheat flour is a powder made from the grinding of wheat and is used for human consumption. There are several varieties of wheat flour that are characterized by the parts of the grain used to prepare the flour. For example, white flour is made from the endosperm while brown flour includes some of the grain’s germ and bran. The wheat bran, or the outer layers of the grains, also has food applications (Onipe et al., 2015). Although, wheat’s uses are mostly related to the food applications such as flour for breads, cakes, sourdough, and others, wheat-based probiotic fermented beverages have been studied. Sprouted wheat flour, oat, sprouted wheat bran, and guar gum have been used as ingredients for fermentation by the probiotic Lb. acidophilus NCDC-14, producing a beverage with the following formulation: 13.19% total solids, 1.19% protein, 0.33% fat, 0.10% ash, 0.42% crude fiber, 1.45 mg iron, calcium 15.74 mg, 11.56% carbohydrates, 54 kcal calories, and 10.43 log cfu/mL probiotic count (Sharma et al., 2014). Furthermore, a blend of wheat and pineapple juice (65:35) fermented by the probiotic L. acidophilus NCDC-015 can produce a probiotic beverage with the highest sensory scores for overall acceptability and a total viable count of probiotics higher than 106 cfu/mL, which is the number of viable cells recommended for probiotic beverages (Shukla et al., 2013). Another cereal used as a substrate for fermented beverages is soya bean. This cereal is rich in proteins (around 36%) in addition to carbohydrates (30%) and fat (20%). Also, it contains significant amounts of phytic acid, dietary minerals, and B vitamins. Due to its high levels of proteins, soya beans are consumed by vegetarians and vegans as meat and dairy substitutes. Soy milk is the most commonly used alternative to milk and is a cheap substrate to produce nondairy fermented products. Many studies have indicated that soy is a good substrate for probiotic bacteria (Champagne et al., 2009; Coda et al., 2012; Santos et  al., 2014). Soy milk can be used alone but is more usually used in combination with cereals, herbals, and other substrates for the development of functional beverages. Soy milk with inulin and okara flour is inoculated with L. acidophilus La-5, B. lactis Bb-12, and Streptococcus thermophilus, producing a fermented soy-based beverage (Bedani et al., 2013). Santos et al. (2014) reported that the probiotic L. acidophilus showed high viability when cultivated with Pediococcus acidilactici and S. cerevisiae in peanut-soy milk as the substrate for the

Chapter 10  Functional Beverages from Cereals   357

development of a novel functional beverage. Coda et al. (2012) used cereal (rice, barley, emmer, and oat) and soy flours and concentrated red grape for making vegetable yogurt-like beverages by inoculating selected LAB strains. These authors reported that although vegetable beverages from the market are mainly soy or oat based, a mixture of rice and barley or emmer flours showed the best combination of textural, nutritional, and sensory properties. Therefore, as described above, different traditional fermented foods and beverages can be produced from several cereals. In the last few decades, based on the health promotion potential of cereals, a great diversity of them has been used to develop novel functional beverages. Barley, wheat, oat, rye, rice, sorghum, quinoa, and amaranth were demonstrated as potential growth medium substrates for LAB. Furthermore, malted cereal substrates promote LAB growth and aroma compound generation better than nonmalted cereals (Charalampopoulos et al., 2002; Coda et al., 2011; Gebremariam et al., 2015; Kedia et  al., 2007; Salmeron et  al., 2015; Zannini et  al., 2013). Cereals are always considered as a good source of dietary carbohydrates, proteins, vitamins, minerals, and fibers. However, the nutritional quality of some cereals and the sensory properties of their products are sometimes poor compared with other staple foods due to the presence of natural contaminants, antinutrients, and the inadequacy of essential micronutrients (Blandino et al., 2003). Thus, fermentation is an efficient alternative to improve the characteristics of cereals. Fermented cereals have been noted for their superior nutritional value, shelf life, and digestibility compared to their unfermented counterpart (Coda et al., 2011).

10.3  The Functional Properties of Fermented Cereal Beverages Currently, there is a growing recognition of the key role of foods and beverages in disease prevention and treatment. Thus, the production and consumption of functional products have substantially increased because of the health benefits they provide beyond their basic nutritional functions. Among these products, beverages have been recognized as an important category of active functional foods; they display some important characteristics, such as being convenient and able to meet consumer demands for container contents, size, shape, and appearance, along with being easy to distribute and store for refrigeration. Moreover, they are an excellent way to deliver nutrients and bioactive compounds, including vitamins, minerals, antioxidants, ω-3 fatty acids, dietary fiber, prebiotics, and probiotics (Corbo et al., 2014).

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The concept of health-promoting foods is not new: 2400 years ago, Hippocrates said: “Let food be thy medicine and medicine be thy food.” In the last couple of decades, advances in research have supported the idea that diet may fulfill nutritional needs and still have a beneficial role in the mitigation of some diseases (Otles and Cagindi, 2012). Based on the benefits promoted by some foods or food ingredients, different concepts have emerged to better define these foods. The word “nutraceuticals” was introduced in 1989 by the US Foundation for Innovation in Medicine to refer to any substance that is a food or a part of a food and that provides medical or health benefits, including the prevention and treatment of disease (Rodriguez et al., 2006). However, the concept of functional foods appeared in Japan in the early 1990s for foods containing physiologically active ingredients and health-promoting properties and providing basic nourishment [Food for Specified Health Use (FOSHU)] (Lau et al., 2013). The Japanese government, concerned with the growing expense of the population’s health care and taking into account the high life expectancy in the country, supported research on functional foods. Thus, the Health and Welfare Ministry implemented the program FOSHU, in which functional foods were to be developed using natural ingredients to be part of the diet and perform specific functions in the organism, such as biological (immunological) defense mechanisms, preventing or treating of diseases or disorders, improving physical, mental, or general health conditions, or slowing the aging process. In China, healthy food means that a food has special health functions or is able to supply vitamins or minerals and that it is suitable for the consumption by special groups of people, can regulate human body functions, and will not cause any harm, whether acute, subacute, or chronic (Yang, 2008); however, these foods are not used for therapeutic purposes. In Brazil, a food or ingredient that claims functional or health functions can, in addition to its basic nutritional functions, produce metabolic or physiological effects or beneficial effects on health and should be safe for the consumption without medical supervision (Brasil, 1999). In Canada, a functional food is defined as a food similar in appearance to, or that may be, a conventional food consumed as part of a usual diet and that is demonstrated to have physiological benefits or reduce the risk of chronic disease beyond basic nutritional functions (McMahon and Reguly, 2010). In the United States, functional foods are defined as foods and food components that provide a health benefit beyond basic nutrition (Milner, 2000). In Europe, a food product can only be considered functional if, together with the basic nutritional impact, it has beneficial effects on one or more functions of the human body, thus either improving the general and physical conditions or decreasing the risk of the evolution of diseases (Serafini et al., 2012). In summary, functional food should provide benefits for human health, basic nutrition, and reduce the risk of diseases. The presence of probiotics, prebiotics,

Chapter 10  Functional Beverages from Cereals   359

and bioactive compounds, antioxidant activity, and reduced antinutritional compounds has been associated with cereal-based fermented beverages, which are a functional product.

10.3.1 Probiotics According to the World Health Organization (WHO), probiotics are defined as live organisms that when administered in sufficient amounts can have a beneficial effect on the host’s health. Many benefits have been associated with probiotic administration, such as antioxidant effect, immune system modulation, the production of antimicrobial compounds, the prevention and delay of certain forms of cancer, a reduction of cholesterol levels, restoration intestinal microbiota after antibiotic therapy, competitive exclusion of pathogens in the intestinal mucosa, bowel function improvement, and other benefits. In general, most probiotic strains that are described and commercialized belong to the LAB group, specifically Bifidobacteria sp. and Lactobacillus sp., S. cerevisiae var. boulardii and Kluyveromyces fragilis (B0399) are the only probiotic yeast species commercially available for human use (Czerucka et al., 2007; Maccaferri et al., 2012). Because of their long history of safe use in foods, LAB and S. cerevisiae are considered as nontoxic, food-grade microorganisms, and most of them have a generally recognized as safe (GRAS) status. In the search for and selection of probiotics, an important criterion is that the strain must be safe for consumption; specifications such as origin, accurate taxonomic identification, lack of harmful activities, and the absence of antibiotic resistance should be provided. Furthermore, the probiotic strains should display the essential biological and physiological properties shown in Fig. 10.1. In vitro tests are useful for gaining knowledge of strains and the mechanism of the probiotic effect and are still recommended by the FAO/WHO. The tests commonly used for the selection of probiotic strains include resistance to low pH, bile acid resistance, transit tolerance to simulated gastrointestinal juices, adherence to mucus or human epithelial cells and cell lines, antimicrobial activity against potentially pathogenic bacteria, ability to reduce pathogen adhesion to surfaces, bile salt hydrolase activity, and assays of modulation of the immune system. However, in vitro tests are not completely able to predict the functionality of probiotic microorganisms in the human body; these tests are used to reduce the initial number of strains to be evaluated in animal or human systems for validating the functional properties observed by the in vitro tests and adding the in vivo consequences of probiotic consumption. Probiotic effects are strain, condition, and dose specific. There is a consensus in the legislation of different regions around the world (e.g., Europe, the United States, Brazil, etc.)

360  Chapter 10  Functional Beverages from Cereals

Criteria of probiotic strains

Safety

Origin Lack harmfull characteristics e.g., hemolytic activity, antibiotic resistance, toxin production

Biological properties

Resistance and viability* throughout TGI conditions: Saliva Low pH Gastric juic Bile Intestinal juices

Physiological properties

Adherence to the intestinal mucosa and/or Antagonism toward pathogens Antimicrobial activity and/or Stimulation of immune system and/or Selective stimulation of beneficial bacteria and/or suppression of harmful bacteria and/ or Beneficial effect on the intestinal barrier

Fig. 10.1  Scheme showing the important criteria for the selection of new probiotic strains. *Although the viability of the strains have been discussed as a criteria for probiotic selection, this is recommended by FAO/WHO.

regarding the claim of a new probiotic strain that should only be authorized for use in the community after a scientific assessment of the highest possible standard. So, clinical trials have become compulsory and should be carried out before the commercialization of probiotic foods. The trials may include assays using probiotic doses of a 100 times higher than those normally indicated for the consumption to evaluate the toxicity of the strain. Furthermore, the potential probiotic strains must survive the industrial processes involved in their mass production and injection into foods. A substantial number of bacteria and yeast strains have been evaluated for their potential probiotic properties, and some are commercially available for consumers. Table  10.2 shows examples of probiotic strains, manufacturers, and products and strains that have been commercialized across the globe, as well as their probiotic properties, as indicated by the producer.

10.3.2 Prebiotic According to the FAO, prebiotics are nonviable and nondigestible food components that confer a health benefit by selectively stimulating the proliferation and activity of microbiota desirable in the colon

Chapter 10  Functional Beverages from Cereals   361

Table 10.2  Commercial Probiotic Strains, Its Product, and Probiotic Effect as Recommended by the Manufacturer Manufacturer

Strains

Products/ Strains in the Market

Christian Hansen (Horsholm, Denmark)

Bifidobacterium animalis subsp. lactis (BB-12)

Bifidobacterium (BB-12)

Lactobacillus acidophilus (LA-5)

(LA-5)

Lactobacillus rhamnosus (LGG)

(LGG)

Lactobacillus reuteri (RC-14) and Lactobacillus rhamnosus (GR-1)

L. reuteri (RC-14) and L. rhamnosus (GR-1)

Lactobacillus casei

Lactobacillus (L. CASEI 431)

Lactobacillus paracasei (F19) Streptococcus thermophilus (TH-4) Lactobacillus fermentum (PCC)

Lactobacillus (F-19) TH-4 PCC

Probiotic Propertiesa Reduce the risk of an upset stomach, enhance the immune response, reduce respiratory tract challenges, support bowel function, reduce crying, fussiness, and irritability in infants, and alleviate symptoms of skin irritation Reduce the duration of an upset stomach and support the recolonization of the intestinal microbiota Reduce respiratory tract challenges, enhance the immune response, reduce crying and fussiness in infants, and alleviate symptoms of irritated skin Reduce the occurrence of urinary tract disorders and the presence of Candida, improve vaginal bacterial imbalances and symptoms of vaginal bacterial imbalances, reduce the risk of vaginal bacterial imbalances, and help restore and maintain a balanced vaginal microbiota Enhance the immune response, reduce the incidence of upset stomach, reduce the duration of running nose, cough, and sore throat, as well as discomforts usually experienced during the cold season (e.g., high body temperature accompanied by body aches, etc.) Provide beneficial gastrointestinal and immune effects by modulating the microbiota Reduce crying, fussiness, and irritability and reduce the risk of an upset stomach Provide beneficial effects in the immune area by reducing respiratory tract challenges, enhancing immune response, and alleviating symptoms of irritated skin (Continued)

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Table 10.2  Commercial Probiotic Strains, Its Product, and Probiotic Effect as Recommended by the Manufacturer—cont’d Products/ Strains in the Market

Manufacturer

Strains

Yakult (Tokyo, Japan)

Lactobacillus casei Shirota

Yakult

Danone (Paris, France)

Bifidobacterium animalis DN 173010

B.L. Regularis DanRegularis Bifidus Regularis DanActive (L. casei Danone CNCM I-1518) Actimel (Lactobacillus casei Defensis or Immunitas(s)) HOWARU Dophilus HOWARU Bifido

Lactobacillus casei DN-114001

DuPont Danisco (Illinois, EUA)

Chambio Co., Ltda (Taiwan, Japan) Lallemand Inc. (Montreal, Canada)

Lactobacillus acidophilus NCFM Bifidobacterium lactis HN019 Lactobacillus rhamnosus HN001 Lactobacillus plantarum L-137 Lactobacillus rhamnosus Rosell-11 and Lactobacillus helveticus Rosell-52 Saccharomyces cerevisiae variant boulardii CNCM I-107

HOWARU Rhamnosus Probiogenics LPL-137

Probiotic Propertiesa Maintenance of gut flora, “modulation” of the immune system, regulation of bowel habits and constipation, and affecting some gastrointestinal infections Provide beneficial effects on intestinal transit time by production of short chain fatty acids

Prevent antibiotic-associated diarrhea and enhance the immune response

Provide gut health benefits Modulation of the intestinal microflora and improved transit time Enhance the body’s natural immune response, especially in children and the elderly Provide intestinal improvement, immune enhancement, and antiallergy properties

Lacidofil

Improve gastrointestinal health and the maintenance of a balanced microflora

S. boulardii

Provided as an active pharmaceutical ingredient (API) for the development of registered drugs (according to the country’s regulation). Indicated for intestinal disorders

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Table 10.2  Commercial Probiotic Strains, Its Product, and Probiotic Effect as Recommended by the Manufacturer—cont’d Manufacturer

Strains

Products/ Strains in the Market

Probiotic Propertiesa

Saccharomyces boulardii probiotic, Lactobacillus rhamnosus Rosell-11 and Bifidobacterium longum Rosell-175 Saccharomyces boulardii probiotic, Lactobacillus rhamnosus Rosell-11, Lactobacillus helveticus Rosell-52, and Bifidobacterium longum Rosell-175 Lactobacillus helveticus Lafti L10

PR-Probiotic 2.0

Provide a synergetic effect on traveler’s diarrhea and rotavirus-induced diarrhea in children

Protecflor

Lactobacillus delbrueckii Rosell-187

Gastro AD

Lactobacillus helveticus Rosell-52, Bifidobacterium bifidum Rosell-71, Bifidobacterium infantis Rosell-33 Lactobacillus helveticus Lafti L10

Probiokid and Probiostim

Either alone or in combination, these three probiotic bacteria have also been documented for their effectiveness in protecting the gut and restoring a balanced microflora. Although exhibiting different modes of action in the gut, probiotic yeast and bacteria are complementary and allow for dual protection of the gut surface against pathogens Effective to improve digestive comfort and offer an overall feel-good sensation, as shown in a randomized placebo-controlled clinical study (cross-over design) Provide an excellent track record of safe and effective use for gastric comfort and the relief of occasional heartburn Stimulate the specific and nonspecific immune system and help microflora balance essential to the body’s natural defenses

Lafti L10

Lafti L10

Restore the depressed immune response of fatigued athletes and display good probiotic characteristics, including adherence to gut epithelial cells, survival in the intestinal tract, and promotion of pathogen clearance (Continued)

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Table 10.2  Commercial Probiotic Strains, Its Product, and Probiotic Effect as Recommended by the Manufacturer—cont’d Manufacturer

Strains

Products/ Strains in the Market

Lactobacillus rhamnosus R0011 and Lactobacillus helveticus R0052

Lacidofil

Lactobacillus rhamnosus Rosell-11

Fermalac vaginal

Lactobacillus helveticus Lafti L10 Lactobacillus helveticus Rosell-52 and Bifidobacterium longum Rosell-175 L. rhamnosus HA-111, L. brevis HA-112, L. salivarius HA-118, L. plantarum HA-119, L. helveticus HA-128, L. fermentum HA-179, L. reuteri HA-188, S. salivarius ssp. thermophilus HA-110, L. rhamnosus Rosell-11, L. helveticus Rosell-52, L. rhamnosus Rosell-343, B. longum Rosell-175, S. salivarius ssp. thermophilus Rosell-83, L. helveticus Lafti L10

Lafti L10 Probio’Stick

Probiotic strains with potential application in oral health may be provided alone or combined

Probiotic Propertiesa Provide positive effect on vaginal dysbacteriosis that underwent cesarean section delivery. Prophylactic antibiotherapy is commonly used in the case of cesarean section, and it may influence the development of maternal dysbacteriosis. The probiotic strains help to restore a balanced vaginal microbiome Contribute in restoring a healthy vaginal microflora and treats and decreases the recurrence rate in bacterial vaginosis Positive effect toward Candida albicans infection Beneficial effects on general signs of anxiety and depression and ability to help to improve one’s ability to cope with the stress of everyday life events Help to maintain oral health on cases of tooth decay, gingivitis, halitosis, and candidiasis

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Table 10.2  Commercial Probiotic Strains, Its Product, and Probiotic Effect as Recommended by the Manufacturer—cont’d Manufacturer

Strains

Nestle (Vevey, Suíça)

Saccharomyces boulardii, Lactobacillus helveticus Rosell-52, Lactobacillus rhamnosus Rosell-11, Bifidobacterium longum Rosell-175 Lactobacillus helveticus Rosell-52 and Bifidobacterium longum Rosell-175 Lactobacillus reuteri DSM 17938

Nebraska cultures, Inc. (CA, USA)

Products/ Strains in the Market Oralis SB (Darolac)

Efficacy in oral health

Probio’Stick

Alleviate both the physiological and psychological signs of stress and anxiety

BioGaia Probiotic Drops

Alleviate infant colic

Lactobacillus acidophilus DDS-1

Bacillus coagulans

Probiotic Propertiesa

ProDURA

Support lactose tolerance, proven persistence in the human gut, produces enzymes such as lactase, supports healthy blood cholesterol levels, produces acidophilin, a natural antibiotic-like substance, stimulates the immune system, produces vitamins B6, B12, and folic acid, suppresses pathogenic bacteria such as H. pylori, E. coli, Pseudomonas, and S. aureus, aids in the alleviation of “traveler’s diarrhea” and constipation Supports cholesterol management, helps to suppress bacterial vaginosis and diarrhea, helps to inhibit E. coli and other pathogenic bacteria, assists in reducing lactose intolerance, and promotes healthy growth in animals (Continued)

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Table 10.2  Commercial Probiotic Strains, Its Product, and Probiotic Effect as Recommended by the Manufacturer—cont’d Manufacturer

Strains

Symprove Ltda, (Farnham, Surrey, UK)

Lactobacillus rhamnosus NCIMB 30174, Lactobacillus plantarum NCIMB 30173, Lactobacillus acidophilus NCIMB 30175 and Enterococcus faecium NCIMB 30176 Saccharomyces boulardii CNCM I-745

Laboratori Turval Italia Srl Udine (UD)

Kluyveromyces marxianus fragilis B0399

a

Products/ Strains in the Market

Probiotic Propertiesa

Symprove

Effective in reducing symptoms for people with irritable bowel syndrome (IBS) and the inflammatory bowel disease (IBD) ulcerative colitis

BIOFLOR, BIOFLORA, CODEX, ECONORM, ENFLOR, ENTEROL, FLORASTOR, FLORESTOR, PERENTERO, PERENTERYL, PRECOSA, REFLOR, ULTRA-LEVURE Probiotic Lactic Yeast Kluyveromyces B0399 (TURVAL B0399)

Prophylaxis and treatment of diarrheal diseases, including infectious types such as rotaviral diarrhea in children, diarrhea caused by gastrointestinal (GI) take-over (overgrowth) by bacteria in adults, traveler’s diarrhea, and diarrhea associated with tube feedings. It is also used to prevent and treat diarrhea caused by the use of antibiotics

Action on immune system stimulation, gut colonization, bifidobacteria increase, and other probiotic effects

Information provided by manufacturer.

and inhibiting pathogen multiplication. An intake of prebiotics can modulate the gut microbiota by increasing the number of specific bacteria, thereby changing its composition. Nowadays, it is generally accepted that a prebiotic should be neither hydrolyzed nor adsorbed in the upper part of the gastrointestinal tract. Rather, it should be a

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s­ elective substrate for potentially beneficial commensal bacteria in the large intestine. Furthermore, colonization by an exogenous probiotic could be enhanced by the associated administration of a prebiotic. In addition, prebiotics should induce luminal or systemic effects that are advantageous to the host (Slavin, 2013; Vieira et al., 2013). Many dietary fibers, especially soluble fibers, exhibit some prebiotic activity. They originate in plants and are found in natural food. The main prebiotic dietary sources include soybeans and other cereals, chicory root, unrefined grains, and oats. According to Patel and Goyal (2012), there is a range of prebiotics of various origins and chemical properties, and these prebiotics were originally classified based on a set of common criteria. Inulin, fructooligosaccharides (FOS), galactooligosaccharides (GOS), lactulose, and polydextose are recognized as established prebiotics, whereas isomaltooligosaccharides (IMO), xylooligosaccahrides (XOS), and lactitol are categorized as emerging prebiotics. Mannitol, maltodextrin, raffinose, lactulose, and sorbitol are also prebiotics with health properties (Freire et al., 2017a; Mandal et al., 2009; Santos et al., 2014; Yeo and Liong, 2010). Resistant starchrich whole grains are considered as prebiotic in nature because they are not absorbed in the small intestine and are fermented by the microbiota of the colon to produce short-chain fatty acids. Other dietary components, such as nucleotides and the casein-derived glycomacropeptide of human milk, which can modulate the colonic microbiota of a newborn human, are also considered as prebiotics. Oligosaccharides, such as lactulose, FOS, and GOS, can be isolated from plant materials or synthesized enzymatically. Cereals can be a source of prebiotic oligosaccharides. The galactosyl derivatives of sucrose, stachyose, and raffinose and fructosyl derivatives of sucrose, FOS are all found in cereal grains. Wheat germ is particularly rich in the raffinose family oligosaccharides, comprising 7.2% of dry weight. Resistant starch is naturally found in cereal grains and in heated starch or starch-containing foods. Furthermore, soluble fibers such as FOS, β-glucan, and inulin have successfully been added to functional beverages. Therefore, cereals containing prebiotic oligosaccharides have been proposed as important substrates for the production of functional fermented beverages. Moreover, studies aiming to improve the cereal substrate using high oligosaccharide amounts have been performed. An example is the development of a new technology for making the traditional nonalcoholic beverage kvass, a cereal-based beverage produced from fermented rye and barley malt, rye flour, and stale rye bread (Basinskiene et  al., 2016). The authors of that study used xylanolytic enzymes to increase the content of oligosaccharides and LAB with antimicrobial activity to improve the functional properties of the beverage.

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10.3.3  Bioactive Compounds Bioactive compounds are also known as nutraceuticals, which display positive physiological effects on human health. These bioactive compounds can be native molecules in the foods, raw material, or may be generated during processing, such as in fermentation, milling, germination, or cooking (Liu, 2013; Marsh et al., 2014). Cereal grains contain a large variety of substances that are biologically active, including antioxidants, dietary fiber, phytoestrogens, and lignin. It has been suggested that the health benefits of these compounds are not attributed solely to any single compound, but rather to the combined effects of dietary fiber, phenolic compounds, and other bioactive components present in cereal grains (Delcour et al., 2012). The major phenolic compounds present in cereal grains are phenolic acids, flavonoids, and tannins. Phenolic antioxidants such as phenolic acid may modulate the cellular oxidative status and prevent the biologically important molecules such as DNA, proteins, and membrane lipids from oxidative damage. The fermentative processes of cereal-derived products may improve their nutritional properties with the use of bioactive compounds such as proteins, essential amino acids, essential fatty acids, vitamins, phenolic compounds, and others. Bioactive compounds are produced during fermentation because of the metabolism of carbohydrates, proteins, and lipids, biosynthesis of vitamins, and release of antioxidants, enzymes, and other compounds with potent bioactivities (Ganzle, 2014; Garcia-Moreno et al., 2013; Griffiths and Tellez, 2013; Rodriguez-Naranjo et al., 2012). It has been suggested that fermentation can influence the bioaccessibility and bioavailability of phenolic compounds in cereal grains. The fermentation of wholegrain rye using baker’s yeast showed a more than twofold increase of different phytochemicals, such as folates, phenolic compounds, and alkylresorcinols, in sourdough (Liukkonen et al., 2003). Furthermore, the solidstate yeast fermentation of wheat bran significantly increases the total phenolic content and antioxidant activity, which mainly is the result of the increase in soluble-free syringic, p-coumaric, and ferulic acids (Moore et al., 2007). Regarding the fermentation performed by LAB, different strains have shown varying abilities in enhancing the liberation of free phenolics from whole grain barley and oat groat. The strain Lb. johnsonii LA1 increased phenolic compounds from 2.55 to 69.91 g g−1 and 4.13 to 109.42 g g−1 of dry matter in whole grain barley and oat groats, respectively. Ferulic acid is the main phenolic detected and accounts for 81.9% and 49.9% of the increase in whole grain barley and oat groats, respectively (Hole et al., 2012). Wang et al. (2014) showed that cereals fermented with Bacillus subtilis or L. plantarum exhibit significant free radical scavenging activities, ferric-reducing abilities, chelating of the Fe2+-ion, and increased contents of pheno-

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lics and flavonoids. The starters used for fermentation had a clear effect on the potentially bioactive constituents of cereals and improved their nutritional value. The increase in the bioaccessibility and bioavailability of phenolic compounds in cereal grains may be because of the presence of degrading enzymes in both grains and microorganisms breaking down the cell wall matrix and increasing the accessibility of bound and conjugated phenolic compounds to enzymatic attack. In addition, the synthesis or enzymatic transformation of various bioactive compounds may occur during the fermentation processes. LAB action in the fermented blends of cereals has shown to increase the amount of riboflavin, thiamine, niacin, and lysine (Sanni et al., 1999). The effects of fermentation on bioactive compounds depend mainly on the types of grains (Dordevic et al., 2010), microorganism species (Dordevic et al., 2010), and fermentation conditions, such as temperature, pH, and time (Hansen et  al., 2002; Katina et  al., 2007). Nowadays, many efforts have been made to search for well-adapted strains to ferment a variety of cereals and develop novel cereal-based functional beverages. Tools such as the metabolomic approach, which was recently applied in food science for monitoring the quality, processing, safety, and microbiology of both raw materials and final products, have been used to improve the quality of beverages. This methodology takes into account the analysis of a large set of metabolites, including volatile compounds, polyphenols, flavonoids, and antioxidant activity. Ferri et al. (2016) used a metabolomics approach to detect the flavor and antioxidant profile characteristics of different Lb. plantarum strains in the sourdoughs of different varieties of wheat. The approach showed to be a valuable tool for the rapid selection of strain and substrate combinations to simultaneously increase sensory and health benefits. In the last decades, studies have shown a wide range of health benefits associated with a nonessential nutrient known as betaine (Ahn et al., 2015; Craig, 2004; Gao et al., 2016). Betaine may be useful as functional ingredient and dietary supplement and is considered as a GRAS ingredient in the United States, while in Europe, it has been approved for use in foods (European Commission, 2012; EU 432/2012). It has been reported to inhibit the hepatitis B virus (HBV) and displays antioxidant activity (Zhang et al., 2016). Experiments in rats fed a high-fat diet and supplemented with 1% betaine resulted in the antisteatotic activity of betaine (Ahn et al., 2015). As a dietary component of many foods, betaine is present at different concentrations, depending on the source and processing conditions. It has primarily been isolated from sugar beet; nowadays, a major source of betaine in the Western diet is cereal-based foods (Gao et  al., 2016; Likes et  al., 2007). Kojic et al. (2017) detected the average betaine levels in the following order:

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buckwheat < millet < wheat < oats < rye < barley < amaranth < spelt, with variable concentrations ranging from approximately 17.5 to 328.4 g/100 g of dry matter.

10.3.4 Reduction of Antinutritional Compounds Cereals are limited in their essential amino acids, such as threonine, lysine, and tryptophan, thus making their protein quality poorer compared with animals and milk. Their protein digestibility is also lower than that of animals, partially due to the presence of phytic acid, tannins, and polyphenols, which bind to protein and make them indigestible. Fermentation usually improves the nutritional value and digestibility of a variety of cereals such as maize, sorghum, and finger millet because it effectively reduces the amount of phytic acid and tannins and improves protein availability. Phytic acid [myoinositol hexakis (dihydrogenphosphate)] constitutes 1%–4% by weight of cereal grains and oilseed mails, being a source of myoinositol and the major storage form of phosphorus (50%–80% of total phosphorus). This molecule is highly charged with six phosphate groups extending from the central myoinositol ring. Because of this property, phytic acid is regarded as an antinutritional factor for humans and animals because of its direct or indirect ability to bind minerals such as Cu2+, Zn2+, Fe3+, and Ca2+, altering their solubility, functionality, digestibility, and absorption, which affect their bioavailability. Phytases are enzymes of great value for upgrading the nutritional quality of phytate-rich foods and feeds because of the action of phytic acid. These enzymes are produced by a wide range of plants, bacteria, filamentous fungi, and yeast, which catalyze the hydrolysis of phytate to phosphate and inositol. Microbial sources are promising for producing phytases on a commercial level and within cerealbased foods. Microbial phytases are easily produced and extracted when synthesized extracellularly in a culture medium, and in general, they may be synthesized by the same microbial starter used for food processing. Strains of bacteria such as Escherichia coli, Bacillus spp., Pediococcus spp., Lactobacillus spp., and Klebsiella spp.; yeasts such as Schwanniomyces spp., Hansenula polymorph, and Rhodotorula gracilis; and fungi such as Aspergillus spp. are some examples of phytases producers (Pandey et al., 2001; Raghavendra and Halami, 2009; Sreeramulu et al., 1996). LAB is an important group of bacteria found in a variety of cereal-fermented beverages and may contribute to the nutritional value of the product by phytase production. Magala et al. (2015) estimated the degradation rate of phytic acid and observed changes in mineral concentration during the fermentation of tarhana (mixture of wheat flour and yogurt) inoculated with Lb. sanfrancisco CCM 7699 and Lb. plantarum CCM 7039, an oat-based beverage

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fermented with a culture Lb. amylovorus CCM 4380, boza inoculated with Lb. plantarum CCM 7039, and a rice beverage fermented with Lb. plantarum CCM 7039; these authors confirmed that the fermentation of cereal-based products by using LAB has led to a significant phytic acid degradation. Because of phytic acid degradation, an increase in Ca and Mg concentrations with the time of fermentation was observed. Lactic fermentation has also been shown to decrease the levels of proteinase inhibitors in cereal porridges, thereby increasing the availability of essential amino acids such as lysine, leucine, isoleucine, methionine, and even tryptophane. It is effective in reducing disulfide cross-links in sorghum prolamine proteins. The association of LAB and yeast during fermentation improves the protein digestibility of cerealbased products.

10.4  Starter Culture With the growing worldwide population, changes in consumer lifestyle, and increased awareness of consumer health in the last decades, the demand for quality, stability, safety, and specific health benefits of fermented cereal products have substantially increased. The spontaneous traditional fermented foods are produced by the action of indigenous microbial strains (LAB, yeasts, and filamentous fungus) from cereal substrates or the environment. They are responsible for the inconsistencies in quality and high risk of failure of these products. Well-adapted strains selected from a mixture of microorganisms will determine the stability, safety, and overall quality of the products. Evidence has shown that the careful screening and use of autochthonous microbial strains with inherent desirable characteristics can contribute to a predictable and reproducible improvement of the different quality attributes of fermented cereals. The selection of a starter culture (single strain or mixture of strains) has a critical impact on the specific function and novelty of the cereal-fermented product. The first step for starter culture selection is the safety of the strain(s). Safety aspects include specifications such as origin, lack of harmful activities, and the absence of acquired antibiotic resistance, among other factors. The strains should be GRAS and have an accurate taxonomic identity. Another important characteristic for being considered as an adequate starter culture in fermented foods involves the chemical reactions that take place during the process of fermentation and that produce the compounds responsible for the food’s flavor characteristics. Flavor results from a combination of oxidative and endogenous, bacterial, or even yeast lipolytic and proteolytic enzymatic activities. Knowledge of biochemical pathways leading to flavor production may help in making the right choice of a starter culture. However, the final

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product’s quality depends also on the chemical composition of the substrate (carbohydrate content, the presence of electron acceptors, nitrogen availability) and the environmental conditions (pH, temperature, and anaerobic/aerobiotic), the controlling of which would allow specific fermentations to be channeled toward a more desirable product. Important microorganisms related to flavor production in fermented foods are LAB and yeast (Ogunremi et al., 2017; Peyer et al., 2016). The formation of volatile compounds depends on the microbial species and even on the strain. LAB may contribute to the flavor of fermented products because of carbohydrate metabolism and the resulting acidification, and LAB usually does not display strong proteolytic and lipolytic activities. Cereal grains of corn, sorghum, millet, barley, rye, and oats contain an appreciable amount of crude fiber and lack gluten-like proteins of wheat. The traditional foods made from these grains usually lack flavor and aroma. Lactic acid fermentation improves the food’s sensorial value, which very much depends on the amounts of lactic acid, acetic acid, and several aromatic volatiles, such as higher alcohols and aldehydes, ethyl acetate, and diacetyl, which are produced via the homofermentative or heterofermentative metabolic pathways. Consequently, an appropriate selection of the strain is necessary to efficiently control the distribution of the metabolic end products. In addition to LAB, yeasts may also contribute to the flavor of fermented products because of their proteolytic and lipolytic capabilities. Lactate oxidation, the conversion of amino acids, and lipid oxidation by these microorganisms may also contribute to the sensory quality of the fermented products. Yeast species can produce a wide variety of compounds that can contribute to the organoleptic characteristics of fermented foods. Compounds such as superior alcohols, organic acids, esters, terpenes, lactones, sulfur compounds, aldehydes, and ketones are examples of volatile compounds related to fermented food flavor and that may be produced by yeasts (Carballo, 2012). Yeasts can produce other alcohols besides ethanol during their growth phase. Alcohol compounds are desired in the fermented product because they are related to flowery and candy notes (e.g., 1-propanol, 2-methyl-1-butanol, 2-heptanol, and 2-phenylethanol). Esters are also important flavor compounds found in different fermented foods, and they are associated with fruity flavor notes. Acids are generally related to unpleasant odors that may be present in indigenous fermented foods. Some acids may be related to rancid, sour, or fatty odors. However, others, such as butyric acid and hexanoic acid, may present pleasant, sweetish odors (Serra-Bonvehí, 2005). Freire et  al. (2017b) studied different combinations of LAB and yeasts to ferment rice and cassava and found that the coculture of the yeast Torulaspora delbureckii and the LAB L. plantarum and L. acidophilus improved the aroma profile and safety

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of a rich-starch beverage by lowering the pH. Besides improving the quality of the product, using a starter culture may accelerate the fermentation process, reducing the lag phase of microbial growth, which takes a relatively long time (24–48 h) in spontaneous fermentation and carries a high risk of contamination. Furthermore, the coculture with T. delbrueckii improves the product’s digestibility by reducing starch, increasing the antioxidant activity, and further stimulating LAB growth during fermentation. This selected starter culture was also used to ferment maize and a blend of maize and rice added of prebiotics obtaining potential and functional beverages (Freire et al., 2017a). According to the authors, the chemical compounds identified, such as lactic and acetic acids and some esters, merged to provide the unique taste and aroma of the beverages, which was positively accepted by the consumers. Thus, the search for and use of appropriate starter cultures constitutes an important advance in improving the safety and quality of indigenous cereal-fermented foods. Moreover, the use of a starter culture provides a standard product, which is essential for industrial production and commercialization.

10.5  Possible Additives for Functional Beverages Besides utilizing the functional components in the cereals and enriching them through the fermentation process, functional components can be directly added into the beverage. A variety of herbs and herbal extracts have been studied: guarana (Paulina cupana), ginkgo (Ginkgo biloba), kava (Piper methysticum), St. John’s Wort (Hypericum perforatum), and ginseng. These extracts are added to cereal beverages because of their health effect on the consumer, which includes improved cognitive response and energy, enhanced memory, reduced stress and anxiety, and others. Although studies have shown positive results, no commercial products are available in the market.

10.6  Final Remarks A great diversity of indigenous fermented beverages that are traditionally produced from cereals can be found in different parts of the world. Generally, these beverages are consumed only in the regions where they are produced, which justifies the difficult access to and knowledge of these products. Nowadays, increased consumer concern toward the relationship between health and diets has forced industries to develop new functional foods and beverages with beneficial health effects. Cereals and other food substrates (e.g., fruits, teas, and vegetables)

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have been increasingly considered as potential ingredients for fermented beverages as an alternative to dairy products. Cereals are cheap substrates and are adequate for dietary healthy lifestyles for veganism, lactose intolerance, low cholesterol content, and allergenic milk proteins. Fermentation is an economical process that improves food safety, nutritional value, organoleptic properties (such as, taste, aroma, and texture), and the functional qualities of cereals. Several studies have described the microbiota and some functional properties of traditional cereal-based fermented beverages. Among the beneficial properties of these beverages, probiotic and prebiotic effects, antioxidant activity, bioactive compounds, and the presence and decrease of antinutritional compounds have been demonstrated. Moreover, researchers have proposed the use of an adequate starter culture to ferment single or a blend of cereals. However, regarding the great potential of cereals as substrates for producing functional foods, very few products are available in the market. The big challenge is to improve the organoleptic characteristics of these products to attract consumers and to standardize the production and quality of them. Therefore, researchers and industries face the challenge of addressing these issues.

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