Lactic acid bacteria in cereal-based products

Lactic Acid Bacteria Microbiological and Functional Aspects, Third Edition: Revised and Expanded

Volumn , Issue , 2004, Pages 431-452

  Salovaara, Hannu ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 35548979632     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (121)

1. Salovaara, H.; Simonson, L. Fermented cereal-based functional foods. Handbook of Fermented Food and Beverages; Marcel Dekker, Inc.: New York, 2003; in print.
2. Odunfa, S.A. African fermented foods. In Microbiology of Fermented Foods; Wood, B.J.B., Ed.; Elsevier Applied Science Publishers: London, New York, 1985; Vol. 2, 155–192.
3. Wacher, C.; Canas, A.; Cook, P.E.; Barzana, E.; Owens, J.D. Sources of microorganisms in pozol, a traditional Mexican fermented maize dough. World J. Microbiol. Biotechnol. 1993, 9, 269–274.
4. Holzapfel, W.H.: Appropriate starter culture technologies for small-scale fermentation in developing countries. Int. J. Food Microbiol. 2002, 75, 197–212.
5. Campbell-Platt, G.: Fermented Foods of the World. A Dictionary and Guide; Butterworths: London, 1987; 291 pp.
6. Hounhouigan, D.J. Fermentation of Maize (Zea mays L.) Meal for Mawè Production in Benin. Physical, Chemical and Microbiological Aspects. Landbouwuniversiteit Wageningen, 1994; Dissertation.
7. Mbugua, S.K. and Njenga, J. The antimicrobial activity of fermented uji. Ecol. Food Nutr. 1992, 28, 191–198.
8. Haikara, A.; Laitila, A. Influence of lactic acid starter cultures on the quality of malt and beer. In Proc. 25th Congr. Eur. Brew. Conv., Brussels 1995; Oxford University Press, 1995; 249–256.
9. Lampinen, A. Säuerlicher Mehlbrei (Kisel). In Atlas of Finnish Folk Culture. 1 Material Culture; Vuorela, T., Ed.; Finnish Literature Society: Helsinki, 1976; 100–101.
10. Fenton, A. “Sowens” of Scotland. Folk Life—A Journal of Ethnological Studies 1974, 12, 41–47.
11. Salovaara, H.; Bäckström, K.; Mantere-Alhonen, S. “Kiesa,” the traditional Karelian fermented oat pudding revisited. In Proc. 24th Nordic Cereal Congress; Johansson, H., Ed.; Stockholm, 1991; 77–83.
12. Wood, B.J.B. The yeast/lactobacillus interaction: a study in stability. In Mixed Culture Fermentations; Bushell, M.E., Slater, J.M., Eds.; Academic Press: London, 1981; Vol. 5, 137–150.
13. Verachtert, H.; Dawoud, E. Microbiology of lambic-type beers. J. Appl. Bact. 1984, 57 (3), 11–12.
14. Daiber, K.H.; Taylor, J.N. Opaque beers. In Sorghum and Millets: Chemistry and Technology; Dendy, D.A.V., Ed.; American Association of Cereal Chemists, Inc.: St. Paul, 1995; 299–323.
15. McGill, A.E.J.; Taylor, J.R.N. Technical developments in African cereal beverages. Paper Presented at’91 ICC Symposium, Prague, 1991.
16. Hayta, M.; Alpaslan, M.; Köse, E. The effect of fermentation on viscosity and protein solubility of Boza, a traditional cereal-based fermented Turkish beverage. Eur. Food Res. Technol. 2001, 213, 335–337.
17. Kingamkono, R.R.; Sjögren, E.; Svanberg, U.; Kajser, B. PH and acidity in lactic-fermenting cereal gruels: effects on viability of the entropathogenic microorganisms. World J. Microbiol. Biotech. 1994, 10, 664–669.
18. Kingamkono, R.R.; Sjögren, E.; Svanberg, U. Enteropathogenic bacteria in faecal swabs of young children fed on lactic acid-fermented cereal gruels. Epidemiol. Infection 1999, 122, 23–32.
19. Pederson, C.S.: Some cereal foods. In Microbiology of Food Fermentations; Avi Publ. Co., Inc., 1971; 173–198.
20. FAO. Fermented Cereals—A Global Perspective; FAO Agricultural Services Bulletin; FAO: Rome, 1999; Vol. 138, 115 pp.
21. Salovaara, H.: Leavening of rye dough with sourdough. In Intnl. Rye Symposium: Technology and Products. VTT Symposium 161; Helsinki, 1995; 188–193.
22. Unbehend, G.; Brümmer, J.-M. Lockerung von Roggenmischbroten durch die Detmolder- Einstufen-Sauerteigführung. Getreide Mehl Brot 1998, 52, 94–102.
23. Mukherjee, S.K.; Albury, M.N.; Pederson, C.S.; van Veen, A.G.; Steinkraus, K.H. Role of Leuconostoc mesenteroides in leavening of the batter of idli, a fermented food of India. Appl. Microbiol. 1965, 13, 227–231.
24. Korhola, M.; Simonson, L.; Salovaara, H. Effects of temperature, salt and sugar variations on Candida milleri and lactic acid bacteria in wheat sour dough. Poster: 3rd International Specialised Symposium on Yeasts, Budapest, Hungary, Aug. 26–29, 2003.
25. Corsetti, A.; Gobbetti, M.; Rossi, J.; Damiani, P. Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1. Appl. Microbiol. Biotechnol. 1998, 50, 253–256.
26. Rosenquist, H.; Hansen, Å. The antimicrobial effect of organic acids, sour dough and nisin against Bacillus subtilis and B. licheniformis isolated from wheat bread. J. Appl. Microbiol. 1998, 85, 621–631.
27. Seibel, W.; Brümmer, J.-M. The sourdough process for bread in Germany. Cereal Foods World 1991, 36, 299–304.
28. Röcken, W.; Voisey, P.A. Sour-dough fermentation in breadmaking. J. Applied Bacteriol. Symp. 1995, 79 (Suppl), 38S–48S.
29. Hammes, W.P.; Gänzle, M.G. Sourdough breads and related products. In Microbiology of Fermented Foods, Wood, B.J.B., Ed.; Chapman & Hall: London, 1998; Vol. 1, 199–216.
30. Loponen, J.; Mikola, M.; Katina, K.; Sotag-Strohm, T.; Salovaara, H. Degradation of HMW glutenins during wheat sourdough fermentations. Cereal Chem. 2003, 80, in press.
31. Gänzle, M.G.; Ehmann, M.; Hammes, W.P.: Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of sourdough fermentation. Appl. Environ. Microbiol. 1998, 64, 2616–2623.
32. Katina, K.; Sauri, M.; Alakomi, H.-L.; Mattila-Sandholm, T. Potential of lactic acid bacteria to inhibit rope spoilage in wheat sourdough bread. Lebensm.-Wiss. Technol. 2002, 35, 38–45.
33. Lavermicocca, P.; Valerio, F.; Evidente, A.; Lazzaroni, S.; Corsetti, A.; Gobbetti, M.: Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B. Appl. Environ. Microbiol. 2000, 66, 4084–4090.
34. Corsetti, A.; Gobbetti, M.; Smacchi, E. Antibacterial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfrancisco C57. Food Microbiol. 1996, 13, 447–456.
35. Gänzle, M.G.; Hö ltzel, A.; Jung, G.; Hammes, W.P. Characterization of reutericyclin produced by Lactobacillus reuteri LTH2584. Appl. Environ. Microbiol. 2000, 66, 4325–4333.
36. Messens, W.; De Vuyst, L. Inhibitory substances produced by lactobacilli isolated from sourdoughs— a review. Int. J. Food Microbiol. 2002, 72, 31–43.
37. Corsetti, A.; Gobbetti, M.; De Marco, B.; Balestrieri, F.; Paoletti, F.; Russi, L.; Rossi, J. Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. J. Agric. Food Chem. 2000, 48, 3044–3051.
38. Lopez, H.W.; Krespine, V.; Guy, C.; Messager, A.; Demigne, C.; Remesy, C.: Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium. J. Agric. Food Chem. 2001, 49, 2657–2662.
39. Liljeberg, H.; Björck, I. Bioavailability of starch in bread products. Postprandial glucose and insulin responses in healthy subjects and in vitro resistant starch content. Eur. J. Clin. Nutr. 1994, 48, 151–163.
40. Östman, E.M.; Nilsson, M.; Liljeberg Elmståhl, H.G.M.; Molin, G.; Björck, I.M.E. On the effect of lactic acid on blood glucose and insulin responses to cereal products: mechanistic studies in healthy subjects and in vitro. J. Cereal Sci. 2002, 36, 339–346.
41. Spicher, G.; Stephan, H. Handbuch Sauerteig: Biologie, Biochemie, Technologie, 4th Ed.; B. Behr’s Verlag: Hamburg, 1993.
42. Lönner, C.; Ahrné, S. Lactobacillus (baking). In Food Biotechnology. Microorganisms; Hui, Y.H., Khachatourians, G.G., Eds.; VCH Publishers, Inc.: New York, 1995; 797–844.
43. Gobbetti, M. The sourdough microflora: interactions of lactic acid bacteria and yeasts. Trends Food Sci. Technol. 1998, 9, 267–274.
44. Vogel, R.F.; Knorr, R.; Muller, M.R.A.; Steudel, U.; Gänzle, M.G.; Ehrmann, M.A. Nondairy lactic fermentations: the cereal world. Antonie van Leeuwenhoek 1999, 76, 403–411.
45. Caplice, E.; Fitzgerald, G.F. Food fermentations: role of micro-organisms in food production and preservation. Int. J. Food Microbiol. 1999, 50, 131–149.
46. Blandino, A.; Al-Aseeri, M.E.; Pandiella, S.S.; Cantero, D.; Webb, C.: Cereal-based fermented foods and beverages. A review. Food Res. Int. 2003, 36, 527–543.
47. Sugihara, T.F.; Kline, L.; McCready, L.B. Nature of the San Francisco sour dough French bread process: II. Microbiological aspects. Bakers Digest 1970, 44, 51–57.
48. Kline, L.; Sugihara, T.F. Microorganisms of the San Francisco sour dough bread process. II. Isolation and characterization of undescribed bacterial species responsible for the souring activity. Appl. Microbiol. 1971, 21, 459–465.
49. Corsetti, A.; Lavermicocca, P.; Morea, M.; Baruzzi, F.; Tosti, N.; Gobbetti, M. Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum) and (Triticum aestivum) sourdoughs of southern Italy. Int. J. Food Microbiol. 2001, 64, 95–104.
50. Mü ller, M.R.A.; Wolfrum, G.; Stolz, P.; Ehrmann, M.A.; Vogel, R.F. Monitoring the growth of Lactobacillus species during a rye flour fermentation. Food Microbiol. 2001, 18, 217–227.
51. Spicher, G. Die Mikroflora des Sauerteiges. XVII. Mitteilung: Weitere Untersuchnungen über die Zusammensetzung und die Variabilität der Mikroflora handelsüblicher Sauerteig-Starter. Z. Lebensm. Unters. Forsch. 1984, 178, 106–109.
52. Salovaara, H.; Katunpää, H. An approach to the classification of lactobacilli isolated from Finnish sour rye dough ferments. Acta Alim. Polon. 1984, 10, 231–239.
53. Kazanskaya, L.N.; Afanasyeva, O.V.; Patt, V.A. Microflora of rye sours and some specific features of its accumulation in bread baking plants of the USSR. In Proceedings of World Cereal and Bread Congress Cereals’82, Prague; Developments in Food Science; 1983; Vol. 5B, 759–763.
54. Spicher, G.; Lönner, C. Die Mikroflora des Sauerteiges. XXI. Mitteilung: die in Sauerteigen schwedischer Bäckereien vorkommenden Lactobacillen. Z. Lebensm. Unters. Forsch. 1985, 181, 9–13.
55. Foramitti, A.; Mar, A. Neue Aspekte und Erkenntnisse zur kontinuerlichen Herstellung von Sauerteig in der Brotindustrie. Getreide Mehl Brot 1982, 36, 147–149.
56. Spicher, G.: Die Mikroflora des Sauerteiges. I. Untersuchungen über die Art der in Sauerteigen anzutreffenden stäbchenförmigen Milchsäurebakterien (Genus Lactobacillus Beijerinck). Z. Bakteriol. Parasitenkd. Infektionskr. Hyg. Abt. II 1959, 113, 80–106.
57. Azar, M.; Ter-Sarkissian, N.; Ghavifek, H.; Ferguson, T.; Ghassemi, H. Microùbioloùgical aspects of Sangak bread. J. Food Sci. Technol. (India) 1977, 14, 251–254.
58. Barber, S.; Torner, M.J.; Martinez-Anaya, M.A.; Benedito de Barber, C. Microflora of the sour dough of wheat flour bread. IX. Biochemical characteristics and baking performance of wheat doughs elaborated with mixtures of pure micro-organisms. Z. Lebensm. Unters. Forsch. 1989, 189, 6–11.
59. Gobbetti, M.; Corsetti, A.; Rossi, J.: Interaction between lactic acid bacteria and yeasts in sourdough using a rheofermentometer. World J. Microbiol. Biotechnol. 1995c, 11, 625–630.
60. Stolz, P.; Böcker, G.; Vogel, R.F.; Hammes, W.P. Utilisation of maltose and glucose by lactobacilli isolated from sourdough. FEMS Microbiol. Lett. 1993, 109, 237–242.
61. Vogel, R.F.; Böcker, G.; Stolz, P.; Ehrmann, M.; Fanta, D.; Ludwig, W.; Pot, B.; Kersters, K.; Schleifer, K.H.; Hemmes, W.P.: Identification of lactobacilli from sourdough and description of Lactobacillus pontis sp. nov. Int. J. System. Bacteriol. 1994, 44, 223–229.
62. Meuser, F. Development of fermentation technology in modern bread factories. Cereal Foods World 1995, 40, 114–122.
63. Damiani, P.; Cossignani, L.; Simonetti, M.S. The sourdough microflora. Characterization of hetero- and homofermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced. Lebensm Wiss. Technol. 1996, 29, 63–70.
64. Böcker, G.; Stolz, P.; Hammes, W.P. Neue Erkenntnisse zum Ökosystem Sauerteig und zur Physiologie der sauerteigtypischen Stämme Lactobacillus sanfrancisco und Lactobacillus pontis. Getreide Mehl Brot 1995, 49, 370–374.
65. Ottogalli, G.; Galli, A.; Foschino, R. Italian bakery products attained with sourdough: characterization of the typical sourdough flora. Adv. Food Sci. 1996, 18, 131–144.
66. Gänzle, M.G.; Hertel, C.; Hammes, W.P. Antimicrobial activity of lactobacilli isolated from sourdough. In Beijerinck Centennial; Microbial Physiology and Gene Regulation: Emerging Principles and Applications; Scheffers, W.A., van Dijken, J.P., Eds.; Book of Abstracts; Delft University Press: The Hague, The Netherlands, 1995; 380–381.
67. Müller, M.R.A.; Ehrmann, M.A.; Vogel, R.F. Lactobacillus frumenti sp. nov., a new lactic acid bacterium isolated from rye-bran fermentations with a log fermentation period. In. J. System. Evol. Microbiol. 2000, 50, 2127–2133.
68. Böcker, G.; Vogel, R.F.; Hammes, W.P. Lactobacillus sanfrancisco als stabiles Element in einem Reinzucht Sauerteig Präparat. Getreide Mehl Brot 1990, 44, 269–274.
69. Ng, H. Factors affecting organic acid production by sourdough (San Francisco) bacteria. Appl. Microbiol. 1972, 23, 1153–1159.
70. Gobbetti, M.; Corsetti, A.; Rossi, J. The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids. World J. Microbiol. Biotechnol. 1994, 10, 275–279.
71. Hamad, S.; Böcker, G.; Vogel, R.F.; Hammes, W.P.: Microbiological and chemical analysis of fermented sorghum dough for Kisra production. Appl. Microbiol. Biotechnol. 1992, 37, 728–731.
72. Gobbetti, M.; Simonetti, M.S.; Corsetti, A; Santinelli, F.; Rossi, J.; Damiani, P. Volatile compound and organic acid production by mixed wheat sour dough starters: influence of fermentation parameters and dynamics during baking. Food Microbiol. 1995b, 12, 497–507.
73. Gobbetti, M.; Corsetti, A. Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: a review. Food Microbiol. 1997, 14, 175–187.
74. Stolz, P.; Böcker, G.; Hammes, W.P.; Vogel, R.F. Utilization of electron acceptors by lactobacilli isolated from sourdough. I. Lactobacillus sanfrancisco. Z. Lebensm. Forsch. Unters. 1995a, 201, 91–96.
75. Stolz, P.; Vogel, R.F.; Hammes, W.P.: Utilization of electron acceptors by lactobacilli isolated from sourdough. II. Lactobacillus pontis, L. reuteri, L. amylovorus, and L. fermentum. Z. Lebensm. Forsch. Unters. 1995b, 201, 402–410.
76. Stolz, P.; Hammes, W.P.; Vogel, R.F.: Maltose-phosphorylase and hexokinase activity in lactobacilli from tradtionally prepared sourdoughs. Adv. Food Sci. 1996, 18 (1/2), 1–6.
77. Neubauer, H.; Glaasker, E.; Hammes, W.P.; Poolman, B.; Konings, W.N.: Mechanism of maltose uptake and glucose excretion in Lactobacillus sanfrancisco. J. Bacteriol. 1994, 176, 3007–3012.
78. Gobbetti, M.; Corsetti, A.; Rossi, J. Maltose-fructose co-fermentation by Lactobacillus brevis subsp. lindneri CB1 fructose-negative strain. Appl. Microbiol. Biotechnol. 1995a, 42, 939–944.
79. Gottschalk, G. Bacterial Metabolism, 2nd Ed.; Springer-Verlag: New York, 1988.
80. Madigan, M.T.; Martinko, J.M.; Parker, J. Brock Biology of Microorganisms, 8th Ed.; Prentice-Hall Inc.: Saddle River, NJ, 1997; 986 pp.
81. Kandler, O.: Carbohydrate metabolism in lactic acid bacteria. A. v. Leeuvenhoek 1983, 48, 209–224.
82. Condon, S.: Response of lactic acid bacteria to oxygen. FEMS Microbiol. Rev. 1987, 46, 269–280.
83. Röcken, W.; Rick, M.; Reinkemeier, M. Controlled production of acetic acid in wheat sour doughs. Z. Lebensm. Unters. Forsch. 1992a, 195, 259–263.
84. Röcken, W.; Rick, M.; Mack, H.; Brümmer, J.-M. Versuche zur Kompensierung der Essigsäureverluste beim Trocknen von Sauerteigen. Getreide Mehl Brot 1992b, 46, 139–145.
85. Pirttijärvi, T.; Salovaara, H.; Röcken, W. Control of acidity and acid ratio in sourdough, 1996, (manuscript).
86. Akinrele, I.A.: Fermentation studies on maize during the preparation of a traditional African starch-cake food. J. Sci. Food Agric. 1970, 21, 619–625.
87. Steinkraus, K.H., Ed. Handbook of Indigenous Fermented Foods, 2nd Ed.; Revised and expanded; Marcel Dekker, Inc.: New York, 1996.
88. Andah, A.; Muller, H.G. Studies on koko, a Ghanaian fermented maize porridge. Ghana J. Agric. Sci. 1973, 6, 103–108.
89. Mbugua, S.K. Microbiological and biochemical aspects of uji (an East African sour cereal porridge) fermentation, and its enhancement through application of lactic acid bacteria, Cornell University, University Microfilm International, Dissertation Information Service, Ann Arbor, 1981; 140 pp.
90. Odunfa, S.A.; Adyele, S. Microbiological changes during the production of ogi-baba, a West African fermented sorghum gruel. J. Cereal Sci. 1985, 3, 175–180.
91. Christian, W.F.: Lactic acid bacteria in fermenting maize dough. Ghana J. Sci. 1970, 10, 22–28.
92. Hesseltine, C.W.: Some important fermented foods in mid-Asia, the Middle-East and Africa. J. Am. Oil Chemists’ Soc. 1979, 56, 367–374.
93. Morcos, S.R.; Hegazi, S.M.; El-Damhougi, S.T. Fermented foods in common use in Egypt. J. Sci. Food Agric. 1973, 24, 1153–1156.
94. Amoa, B.; Muller, H.G. Studies on kenkey with particular reference to calcium and phytic acid. Cereal Chem. 1976, 53, 365–375.
95. Hounhouigan, D.J.; Nout, M.J.R.; Nago, C.M.; Houben, J.H.; Rombouts, F.M.: Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin. Int. J. Food Microbiol. 1993 18, 279–287.
96. Halm, M.; Sørensen, L.A.; Jakobsen, M.: Microbiological and aroma characteristics of fermented maize doughs for kenkey production in Ghana. Int. J. Food Microbiol. 1993, 19, 135–143.
97. Mugula, J.K.; Nnko, S.A.M.; Narvhus, J.A.; Sorhaug, T.: Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food. Int. J. Food Microbiol. 2002, 80, 187–199.
98. Nche, P.F.; Odamtten, G.T.; Nout, M.J.R.; Rombouts, F.M.: Dry milling and accelerated fermentation of maize for industrial production of kenkey, a Ghanaian cereal food. J. Cereal Sci. 1994a, 20, 291–298.
99. Nche, P.F.; Nout, M.J.R.; Rombouts, F.M. The effect of cowpea supplementation on the quality of kenkey, a Ghanaian fermented maize food. J. Cereal Sci. 1994b, 19, 191–197.
100. Nout, M.J.R. Microbiological aspects of the traditional manufacture of busaa, a Kenyan opaque maize beer. Chem. Mikrobiol. Technol. Lebensm. 1980, 6, 137–142.
101. Sanni, A.I.; Lönner, C.; Marklinder, I.; Johansson, M.-L.; Molin, G.: Starter cultures for the production of ogi, a fermented infant food from maize and sorghum. Chem. Mikrobiol. Technol. Lebensm. 1994, 16 (1/2), 29–33.
102. Robinson, R.K.; Cadena, M.A. The potential value of yoghurt-cereal mixtures. Ecol. Food Nutr. 1978, 7, 131–136.
103. Neerja Dankher; Chauhan, B.M. Technical note: preparation, acceptability and B vitamin content of rabadi—fermented pearl millet food. Int. J. Food Sci. Technol. 1987, 22, 173–176.
104. Verachtert, H.; Iserentant, D.: Properties of belgian acid beers and their microflora. I. The production of gueuze and related refreshing acid beers. Cerevisia Biotechnol. 1995, 20 (1), 39–41.
105. Fuller, R.: Probiotics in man and animals. A review. J. Appl. Bacteriol. 1989, 66, 365–378.
106. Shortt, C. The probiotic century: historical and current perspectives. Trends Food Sci. Technol. 1999, 10, 411–417.
107. Ahrné, S.; Nobaek, S.; Jeppsson, B.; Adlerberth, I.; Wold, A.E.; Molin, G. The normal Lactobacillus flora of healthy human rectal and oral mucosa. J. Appl. Microbiol. 1998, 85, 88–94.
108. Molin, G. Probiotics in foods not containing milk or milk constituents, with special reference to Lactobacillus plantarum 299v. Am. J. Clin. Nutr. 2001, 73 (Suppl), 380S–385S.
109. Johansson, M.L.; Molin, G.; Jeppsson, B.; Nobaek, S.; Ahrné, S. Administration of different lactobacillus strains in fermented oatmeal soup: in vivo colonization of human intestinal mucosa and effect on the indigenous flora. Appl. Environ. Microbiol. 1993, 59, 15–20.
110. Gibson, G.R.; Roberfroid, M.B. Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. J. Nutr. 1995, 125, 1401–1412.
111. Jaskari, J.; Kontula, P.; Siitonen, A.; Jousimies-Somer, H.; Mattila-Sandholm, T.; Poutanen, K. Oat b-glucan and xylan hydrolysates as selective substrates for Bifidobacterium and Lactobacillus strains. Appl. Microbiol. Biotechnol. 1998, 49, 175–181.
112. Crittenden, R.; Karppinen, S.; Ojanen, S.; Tenkanen, M.; Fagerström, R.; Mättö, J.; Saarela, M.; Mattila-Sandholm, T.; Ja Poutanen, K. In vitro fermentation of cereal dietary fibre carbohydrates by probiotic and intestinal bacteria. J. Sci. Food Agric. 2002, 82, 781–789.
113. Karppinen, S. Dietary Fibre Components of Rye Bran and Their Fermentation In Vitro; University of Helsinki, VTT Publications 500, 2003; Doctoral thesis.
114. Molin, G.; Albertsson, C.-E.; Bengmark, S.; Larsson, K. Nutrient Composition and Method for the Preparation Thereof. International Patent Application, PCT, WO 89/08405/U.S. Patent No. 5,190,755, 1993; (1989/1993).
115. Salovaara, H. The time of cereal based functional foods is here: introducing Yosa, a vellie. In Proc. 26th Nordic Cereal Congress; Skrede, G., Magnus, E.M. Eds.; Haugesund, 1996; 195–202.
116. Salovaara, H.; Kurka, A. Food Product Containing Dietary Fiber and Method of Making Said Product. International Patent Application, PCT, WO 91/17672/EP 0568530 B1, 1997, (1991/1997).
117. Mårtensson, O. Lactic Acid Bacteria Fermentations in Oat-based Suspensions; Department of Biotechnology, Lund University, 2002; Doctoral thesis.
118. Mårtensson, O.; Öste, R.; Holst, O. Lactic acid bacteria in an oat-based non-dairy milk substitute: fermentation characteristics and exopolysaccharide formation. Lebensm.-Wiss. Technol. 2002, 33, 525–530.
119. Charalampopoulos, D.; Wang, R.; Pandiella, S.S.; Webb, C. Application of cereals and cereal components in functional foods: a review. Int. J. Food Microbiol. 2002a, 79, 131–141.
120. Charalampopoulos, D.; Pandiella, S.S.; Webb, C. Growth studies of potentially probiotic lactic acid bacteria in cereal-based substrates. J. Appl. Microbiol. 2002b, 92, 851–859.
121. Adeyemi, I.A.; Osunsami, A.T.; Fakorede, M.A.B. Effect of corn varieties on ogi quality. J. Food Sci. 1987, 52, 322–324.