Applications of microbial fermentations for production of gluten-free products and perspectives

Applied Microbiology and Biotechnology

Volumn 93, Issue 2, 2012, Pages 473-485

  Zannini, Emanuele ^a   Pontonio, Erica ^a   Waters, Deborah M ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Functional foods; Gluten free beverages; Gluten free foods; Lactic acid bacteria; Microbial fermentation

Indexed keywords

FERMENTATION PROCESS; FUNCTIONAL FOODS; GLUTEN-CONTAINING CEREALS; GLUTEN-FREE; HIGH QUALITY; LACTIC ACID BACTERIA; MICROBIAL FERMENTATION; NUTRACEUTICALS;

BACTERIA; FERMENTATION; LACTIC ACID;

BAKERY PRODUCTS;

NUTRACEUTICAL;

BACTERIUM; BIOLOGICAL PRODUCTION; DISEASE TREATMENT; FATTY ACID; FERMENTATION; IMMUNE SYSTEM; MICROBIAL ACTIVITY; PALATABILITY; PROTEIN; SOCIOECONOMIC STATUS; YEAST;

AROMA; BEVERAGE; BREAD; CANDIDA ALBICANS; CANDIDA KRUSEI; CEREAL; DETOXIFICATION; FERMENTATION; FERMENTED PRODUCT; FLAVOR; FOOD BIOTECHNOLOGY; FOOD INDUSTRY; FOOD PROCESSING; FOOD TEXTURE; FUNCTIONAL FOOD; FUNGUS; GLUTEN FREE PRODUCT; ISSATCHENKIA ORIENTALIS; KAZACHSTANIA BARNETTI; LACTIC ACID BACTERIUM; LACTOBACILLUS CORYNIFORMIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS GALLINARUM; LACTOBACILLUS GRAMINIS; LACTOBACILLUS HELVETICUS; LACTOBACILLUS KIMCHII; LACTOBACILLUS PARACASEI; LACTOBACILLUS PARALIMENTARIUS; LACTOBACILLUS PEROLENS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS PONTIS; LACTOBACILLUS REUTERI; LACTOBACILLUS SAKEI; LEUCONOSTOC ARGENTINUM; LEUCONOSTOC DESTRANICUM; LEUCONOSTOC MESENTEROIDES; MICROBIAL FERMENTATION; NONHUMAN; PEDIOCOCCUS; PEDIOCOCCUS ACIDILACTICI; PEDIOCOCCUS PENTOSACEUS; PICHIA MEMBRANIFACIENS; REVIEW; SACCHAROMYCES CEREVISIAE; SCHIZOSACCHAROMYCES POMBE; SOURDOUGH TECHNOLOGY; WEISSELLA CIBARIA;

BACTERIA; DIET, GLUTEN-FREE; FERMENTATION; FOOD MICROBIOLOGY; GLUTENS; YEASTS;

EID: 84856264759     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/s00253-011-3707-3     Document Type: Review

References (150)

1. Adams MR (1990) Topical aspects of fermented foods. Trends Food Sci Technol 1:140-144
2. Alminger M, Eklund-Jonsson C (2008) Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans. Eur J Nutr 47(6):294-300
3. Angelov A, Gotcheva V, Kuncheva R, Hristozova T (2006) Development of a new oat-based probiotic drink. Int J Food Microbiol 112(1):75-80 (Pubitemid 44466719)
4. Annan NT, Poll L, Plahar WA, Jakobsen M (2003) Aroma characteristics of spontaneously fermented Ghanaian maize dough for kenkey. Eur Food Res Tech 217(1):53-60 (Pubitemid 38350070)
5. Arendt EK, Morrissey A, Moore MM, Dal Bello F (2008) Gluten-free breads. In: Elke KA, Fabio Dal Bello (eds) Gluten-free cereal products and beverages. Academic, San Diego, pp 289-319
6. Arendt EK, Moroni AV, Morrissey JP, Dal Bello F (2010) Development of buckwheat and teff sourdoughs with the use of commercial starters. Int J Food Microbiol 142(1-2):142-148
7. Ayalew A, Fehrmann H, Lepschy J, Beck R, Abate D (2006) Natural occurrence of mycotoxins in staple cereals from Ethiopia. Mycopathologia 162(1):57-63 (Pubitemid 44025062)
8. Bata A, Lasztity R (1999) Detoxification of mycotoxin-contaminated food and feed by microorganisms. Trends Food Sci Technol 10(6-7):223-228
9. Batish VK, Roy U, et al (1997) Antifungal attributes of lactic acid bacteria-a review. Crit Rev Biotechnol 17(3):209-225 (Pubitemid 127500851)
10. Berghofer E, Schonlechner R (2009) Overview of gluten-free (cereals and other) raw materials and their properties. In: Arendt EK, DalBello F (eds) The science of gluten-free foods and beverages. AACC International, Saint Paul
11. Biagi F, Klersy C, Balduzzi D, Corazza GR (2010) Are we not over-estimating the prevalence of celiac disease in the general population? Ann Med 42(8):557-561
12. Blandino A, Al-Aseeri ME, Pandiella SS, Cantero D, Webb C (2003) Cereal-based fermented foods and beverages. Food Res Int 36(6):527-543 (Pubitemid 36586330)
13. Bodé S, Gudmand-Høyer E (1988) Incidence and clinical significance of lactose malabsorption in adult coeliac disease. Scand J Gastroentero 23(4):484-488
14. Boonyaratanakornkit M (2000) Development of a yoghurt-type product from saccharified rice. Kasetsart Journal 34:107-116
15. Brandt MJ, Bode R (2009) Gluten-free sourdough starter and products. Baking+Biscuit International (1):34-36
16. Bresler G, Brizzio SB, Vaamonde G (1995) Mycotoxin-producing potential of fungi isolated from amaranth seeds in Argentina. Int J Food Microbiol 25(1):101-108
17. Brower V (1998) Nutraceuticals: poised for a healthy slice of the healthcare market? Nat Biotechnol 16(8):728-731
18. Bullerman LB, Bianchini A (2007) Stability of mycotoxins during food processing. Int J Food Microbiol 119(1-2):140-146 (Pubitemid 350051477)
19. Butt MS, Tahir-Nadeem M, Khan MKI, Shabir R, Butt MS (2008) Oat: unique among the cereals. Eur J Nutr 47(2):68-79
20. Caplice E, Fitzgerald GF (1999) Food fermentations: role of microorganisms in food production and preservation. Int J Food Microbiol 50(1-2):131-149 (Pubitemid 29376437)
21. Capristo E, Addolorato G, Mingrone G, De Gaetano A, Greco AV, Tataranni PA, Gasbarrini G (2000) Changes in body composition, substrate oxidation, and resting metabolic rate in adult celiac disease patients after a 1-y gluten-free diet treatment. Am J Clin Nutr 72(1):76-81 (Pubitemid 30441660)
22. Castelluzzo MA, Massoud M, Valitutti F, Renato T, Rea F, Di Iorio L, Polito A, Minò G, Cotugno N, Paone FM (2011) Coexisting celiac disease and overweight/obesity in an Italian pediatric population. Gastroenterology 140(5, Supplement 1):S-685
23. Charalampopoulos D, Pandiella SS, Webb C (2002a) Growth studies of potentially probiotic lactic acid bacteria in cereal-based substrates. J Appl Microbiol 92(5):851-859 (Pubitemid 34429705)
24. Charalampopoulos D, Wang R, Pandiella SS, Webb C (2002b) Application of cereals and cereal components in functional foods: a review. Int J Food Microbiol 79(1-2):131-141 (Pubitemid 36153045)
25. Chelule PK, Mbongwa HP, Carries S, Gqaleni N (2010) Lactic acid fermentation improves the quality of amahewu, a traditional South African maize-based porridge. Food Chem 122(3):656-661
26. Ciacci C, Cirillo M, Cavallaro R, Mazzacca G (2002) Long-term follow-up of celiac adults on gluten-free diet: prevalence and correlates of intestinal damage. Digestion 66(3):178-185 (Pubitemid 36091849)
27. Coda R, Rizzello CG, Gobbetti M (2010) Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA). Int J Food Microbiol 137(2-3):236-245
28. Dal Bello F, Clarke CI, Ryan LAM, Ulmer H, Schober TJ, Ström K, Sjögren J, van Sinderen D, Schnürer J, Arendt EK (2007) Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7. Journal of Cereal Science 45(3):309-318 (Pubitemid 46551609)
29. Dalie DKD, Deschamps AM, Richard-Forget F (2010) Lactic acid bacteria-potential for control of mould growth and mycotoxins: a review. Food Control 21(4):370-380
30. Dall'Asta C, Galaverna G, Mangia M, Sforza S, Dossena A, Marchelli R (2009) Free and bound fumonisins in gluten-free food products. Mol Nutr Food Res 53(4):492-499
31. De Angelis M, Coda R, Silano M, Minervini F, Rizzello CG, Di Cagno R, Vicentini O, De Vincenzi M, Gobbetti M (2006a) Fermentation by selected sourdough lactic acid bacteria to decrease celiac intolerance to rye flour. J Cereal Sci 43(3):301-314
32. De Angelis M, Rizzello CG, Fasano A, Clemente MG, Simone CD, Silano M, Vincenzi MD, Losito I, Gobbetti M (2006b) VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue probiotics and gluten intolerance. Biochimica et Biophysica Acta (BBA)-Molecular Basis of Disease 1762(1):80-93 (Pubitemid 43021090)
33. De Vuyst L, Vrancken G, Ravyts F, Rimaux I, Weckx S (2009) Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota. Food Microbiol 26(7):666-675. doi: 10.1016/J.Fm.2009.07.012
34. Di Cagno R, De Angelis M, Auricchio S, Greco L, Clarke C. De Vincenzi M, Giovannini C, D'Archivio M, Landolfo F, Parrilli G, Minervini F, Arendt E, Gobbetti M (2004) Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients. Appl Environ Microb 70(2):1088-1096
35. Di Cagno R, De Angelis M, Alfonsi G, De Vincenzi M, Silano M, Vincentini O, Gobbetti M (2005) Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance. J Agr Food Chem 53(11):4393-4402
36. Di Cagno R, Rizzello CG, De Angelis M, Cassone A, Giuliani G, Benedusi A, Limitone A, Surico RF, Gobbetti M (2008) Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread. J Food Protect 71(7):1491-1495 (Pubitemid 351961745)
37. Di Cagno R, Barbato M, Di Camillo C, Maiella G, Pannone V, Rizzello CG, De Angelis M, Giuliani G, De Vincenzi M, Gobbetti M, Cucchiara S (2010a) PA29 presumptive safety for celiac patients of wheat baked goods rendered gluten-free during sourdough fermentation. Digestive and Liver Disease 42(Supplement 5):S353
38. Di Cagno R, Barbato M, Di Camillo C, Rizzello CG, De Angelis M, Giuliani G, De Vincenzi M, Gobbetti M, Cucchiara S (2010b) Gluten-free sourdough wheat baked goods appear safe for young celiac patients: a pilot study. J Pediatr Gastroenterol Nutr 51(6):777-783
39. Dickey W, Kearney N (2006) Overweight in celiac disease: prevalence, clinical characteristics, and effect of a gluten-free diet. Am J Gastroenterol 101(10):2356-2359 (Pubitemid 44477565)
40. Dike KS, Sanni AI (2010) Influence of starter culture of lactic acid bacteria on the shelf life of agidi, an indigenous fermented cereal product. Afr J Biotechnol 9(46):7922-7927
41. Edema MO, Sanni AI (2008) Functional properties of selected starter cultures for sour maize bread. Food Microbiol 25(4):616-625
42. El-Chammas K, Danner E (2011) Gluten-free diet in nonceliac disease. Nutr Clin Pract 26(3):294-299
43. El-Nezami H, Polychronaki N, Salminen S, Mykkanen H (2002) Binding rather than metabolism may explain the interaction of two food-grade Lactobacillus strains with zearalenone and its derivative alpha-zearalenol. Appl Environ Microbiol 68(7):3545-3549 (Pubitemid 34734057)
44. Farrell RJ, Kelly CP (2002) Celiac sprue. N Engl J Med 346(3):180-188 (Pubitemid 34438885)
45. Gallagher E, Gormley TR, Arendt EK (2004) Recent advances in the formulation of gluten-free cereal-based products. Trends Food Sci Technol 15(3-4):143-152 (Pubitemid 38300186)
46. Galle S, Schwab C, Arendt E, Ganzle M (2010) Exopolysaccharide-forming Weissella strains as starter cultures for sorghum and wheat sourdoughs. J Agric Food Chem 58(9):5834-5841
47. Galle S, Schwab C, Arendt EK, Ganzle MG (2011) Structural and rheological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough. Food Microbiol 28(3):547-553
48. Gilliland SE, Nelson CR, Maxwell C (1985) Assimilation of cholesterol by Lactobacillus-Acidophilus. Appl Environ Microb 49(2):377-381
49. Giuliani GM, Benedusi A, Di Cagno R, De Angelis M, Luisi A, Gobbetti M (2006) Miscela di batteri lattici per la preparazione di prodotti da forno senza glutine.
50. Gobbetti M (1998) The sourdough microflora: interactions of lactic acid bacteria and yeasts. Trends Food Sci Technol 9(7):267-274 (Pubitemid 28560459)
51. Gobbetti M, Rizzello CG, Di Cagno R, De Angelis M (2007) Sourdough lactobacilli and celiac disease. Food Microbiol 24(2):187-196 (Pubitemid 44428089)
52. Gomes AMP, Malcata FX (1999) Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics. Trends Food Sci Technol 10(4-5):139-157 (Pubitemid 29524023)
53. Gourama H, Bullerman LB (1995) Antimycotic and antiaflatoxigenic effect of lactic-acid bacteria-a review. J Food Prot 58(11):1275-1280
54. Hager AS, Axel C, Arendt EK (2011) Status of carbohydrates and dietary fiber in gluten-free diets. Cereal Foods World 56(3):109-114
55. Hallert C, Grant C, Grehn S, Granno C, Hulten S, Midhagen G, Strom M, Svensson H, Valdimarsson T (2002) Evidence of poor vitamin status in celiac patients on a gluten-free diet for 10 years. Alimentary Pharmacology and Therapeutics Aliment Pharm Therap 16(7):1333-1339
56. Hamad AM, Fields ML (1979) Evaluation of the protein quality and available lysine of germinated and fermented cereals. J Food Sci 44(2):456-459
57. Hansen A, Schieberle P (2005) Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects. Trends Food Sci Technol 16(1-3):85-94 (Pubitemid 40984906)
58. Haskard CA, El-Nezami HS, Kankaanpaa PE, Salminen S, Ahokas JT (2001) Surface binding of aflatoxin B(1) by lactic acid bacteria. Applied Environmental Microbiology 67(7):3086
59. Helland MH, Wicklund T, Narvhus JA (2004) Growth and metabolism of selected strains of probiotic bacteria in milk- and water-based cereal puddings. Int Dairy J 14(11):957-965 (Pubitemid 39123566)
60. Holzapfel W (1997) Use of starter cultures in fermentation on a household scale. Food Control 8(5-6):241-258 (Pubitemid 127162016)
61. Hopman EG, le Cessie S, von Blomberg BM, Mearin ML (2006) Nutritional management of the gluten-free diet in young people with celiac disease in the Netherlands. J Pediatr Gastroenterol Nutr 43(1):102-108 (Pubitemid 44022394)
62. Houben A, Gotz H, Mitzscherling M, Becker T (2010) Modification of the rheological behavior of amaranth (Amaranthus hypochondriacus) dough. J Cereal Sci 51(3):350-356
63. Hounhouigan DJ, Nout MJR, Nago CM, Houben JH, Rombouts FM (1993) Composition and microbiological and physical attributes of Mawe, a fermented maize dough from Benin. Int J Food Sci Technol 28(5):513-517
64. Huttner EK, Dal Bello F, Arendt EK (2010) Identification of lactic acid bacteria isolated from oat sourdoughs and investigation into their potential for the improvement of oat bread quality. Eur Food Res Technol 230(6):849-857
65. Ibanoglu E, Ercelebi EA (2007) Thermal denaturation and functional properties of egg proteins in the presence of hydrocolloid gums. Food Chem 101(2):626-633 (Pubitemid 44333195)
66. Johansson ML, Nobaek S, Berggren A, Nyman M, Björck I, Ahrné S, Jeppsson B, Molin G (1998) Survival of Lactobacillus plantarum DSM 9843 (299v), and effect on the short-chain fatty acid content of faeces after ingestion of a rose-hip drink with fermented oats. Int J Food Microbiol 42(1-2):29-38 (Pubitemid 28370326)
67. Johnson C, Handen B, Zimmer M, Sacco K, Turner K (2011) Effects of gluten free/casein free diet in young children with autism: a pilot study. Journal of Developmental and Physical Disabilities 23(3):213-225
68. Kabak B, Dobson ADW (2011) An introduction to the traditional fermented foods and beverages of Turkey. Crit Rev Food Sci Nutr 51(3):248-260
69. Keagy PM, Stokstad ELR, Fellers DA (1975) Folacin stability during bread processing and family flour storage. Cereal Chemistry 52(3):348-356
70. Koh BK, Singh V (2009) Cooking behaviour of rice and black gram in the preparation of idli, a traditional fermented product of Indian origin, by viscography. Journal of Texture Studies 40(1):36-50
71. Kunji ERS, Mierau I, Hagting A, Poolman B, Konings WN (1996) The proteolytic systems of lactic acid bacteria. Anton Leeuw Int J G 70(2-4):187-221
72. Kupper C (2005) Dietary guidelines and implementation for celiac disease. Gastroenterology 128(4, Supplement 1):S121-S127
73. Lavermicocca P, Valerio F, Visconti A (2003) Antifungal activity of phenyllactic acid against molds isolated from bakery products. Appl Environ Microbiol 69(1):634-640 (Pubitemid 36077531)
74. Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG (2007) Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering 79(3):1033-1047 (Pubitemid 44740082)
75. Lee JH, Lee SK, Park KH, Hwang IK, Ji GE (1999) Fermentation of rice using amylolytic Bifidobacterium. Int J Food Microbiol 50(3):155-161 (Pubitemid 29413040)
76. Liljeberg H, Björck I (1998) Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar. Eur J Clin Nutr 52(5):368-371 (Pubitemid 28230705)
77. Liljeberg HGM, Lonner CH, Bjorck IME (1995) Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans. J Nutr 125(6):1503-1511
78. Livsmedelsverket (2002) Riksmaten 1997-98. Kostvanor och näringsintag i Sverige, Metod och resultatanalys. Livsmedelsverket, Uppsala
79. Lowe DP, Arendt EK (2004) The use and effects of lactic acid bacteria in malting and brewing with their relationships to antifungal activity, mycotoxins and gushing: A review. J I Brewing 110(3):163-180 (Pubitemid 39344660)
80. Mariani P, Viti MG, Montouri M, La Vecchia A, Cipolletta E, Calvani L, Bonamico M (1998) The gluten-free diet: a nutritional risk factor for adolescents with celiac disease? J Pediatr Gastroenterol Nutr 27(5):519-523 (Pubitemid 28492250)
81. Marklinder I, Lönner C (1992) Fermentation properties of intestinal strains of Lactobacillus, of a sourdough and of a yoghurt starter culture in an oat-based nutritive solution. Food Microbiol 9(3):197-205
82. Marshall VM, Tamime AY (1997) Starter cultures employed in the manufacture of biofermented milks. Int J Dairy Technol 50(1):35-41 (Pubitemid 127478495)
83. Mårtensson O, Andersson C, Andersson K, Öste R, Holst O (2001) Formulation of an oat-based fermented product and its comparison with yoghurt. J Sci Food Agric 81(14):1314-1321 (Pubitemid 33001733)
84. Mårtensson O, Oste B, Holst O (2002a) The effect of yoghurt culture on the survival of probiotic bacteria in oat-based, non-dairy products. Food Res Int 35(8):775-784
85. Mårtensson O, Staaf J, Duecas-Chasco M, Irastorza A, Oste R, Holst O (2002b) A fermented, ropy, non-dairy oat product based on the exopolysaccharide-producing strain Pediococcus damnosus. Advances in Food Sciences 24:4-11
86. McKay LL, Baldwin KA (1990) Applications for biotechnology: present and future improvements in lactic acid bacteria. FEMS Microbiol Lett 87(1-2):3-14 (Pubitemid 20324022)
87. McMaster LD, Kokott SA, Reid SJ, Abratt V (2005) Use of traditional African fermented beverages as delivery vehicles for Bifidobacterium lactis DSM 10140. Int J Food Microbiol 102(2):231-237 (Pubitemid 40898128)
88. Meroth CB, Hammes WP, Hertel C (2004) Characterisation of the microbiota of rice sourdoughs and description of Lactobacillus spicheri sp. nov. Syst Appl Microbiol 27(2):151-159 (Pubitemid 38314112)
89. Minervini F, De Angelis M, Di Cagno R, Pinto D, Siragusa S, Rizzello CG, Gobbetti M (2010) Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I. Food Microbiol 27(7):897-908
90. Mokoena MP, Chelule PK, Gqaleni N (2005) Reduction of fumonisin B1 and zearalenone by lactic acid bacteria in fermented maize meal. J Food Prot 68(10):2095-2099 (Pubitemid 41443180)
91. Mokoena MP, Chelule PK, Gqaleni N (2006) The toxicity and decreased concentration of aflatoxin B1 in natural lactic acid fermented maize meal. J Appl Microbiol 100(4):773-777
92. Moore MM, Juga B, Schober TJ, Arendt EK (2007) Effect of lactic acid bacteria on properties of gluten-free sourdoughs, batters, and quality and ultrastructure of gluten-free bread. Cereal Chemistry 84(4):357-364 (Pubitemid 47257685)
93. Moore MM, Dal Bello F, Arendt EK (2008) Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread. European Food Research and Technology 226(6):1309-1316 (Pubitemid 351464494)
94. Moroni AV, Dal Bello F, Arendt EK (2009) Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue? Food Microbiol 26(7):676-684
95. Moroni AV, Arendt EK, Morrissey JP, Dal Bello F (2010) Development of buckwheat and teff sourdoughs with the use of commercial starters. Int J Food Microbiol 142(1-2):142-148
96. Mugula JK, Nnko SAM, et al (2001) Changes in quality attributes during storage of togwa, a lactic acid fermented gruel. J Food Safety 21(3):181-194 (Pubitemid 34000194)
97. Mugula JK, Nnko SAM, Narvhus JA, Sorhaug T (2003) Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food. Int J Food Microbiol 80(3):187-199 (Pubitemid 35292669)
98. Muyanja CMBK, Narvhus JA, Treimo J, Langsrud T (2003) Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage. Int J Food Microbiol 80(3):201-210 (Pubitemid 35292670)
99. Nanson NJ, Fields ML (1984) Influence of temperature of fermentation on the nutritive value of lactic acid fermented cornmeal. J Food Sci 49(3):958-959
100. Obizoba IC, Atii JV (1994) Evaluation of the effect of processing techniques on the nutrient and antinutrient contents of pearl millet (Pennisetum glaucum) seeds. Plant Foods Hum Nutr 45(1):23-34
101. Oluwafemi F, Da-Silva FA (2009) Removal of aflatoxins by viable and heat-killed Lactobacillus species isolated from fermented maize. Journal of Applied Biosciences 16:871-876
102. Ortolani C, Pastorello EA (2006) Food allergies and food intolerances. Best Pract Res Clin Gastroenterol 20(3):467-483 (Pubitemid 43895764)
103. Osman MA (2004) Changes in sorghum enzyme inhibitors, phytic acid, tannins and in vitro protein digestibility occurring during Khamir (local bread) fermentation. Food Chem 88(1):129-134 (Pubitemid 38823019)
104. Östman, E (2003) Fermentation as a means of optimizing the glycaemic index-food mechanisms and metabolic merits with emphasis on lactic acid in cereal products. Ph.D. thesis, Lund University, Department of Applied Nutrition and Food Chemistry
105. Ostry V, Ruprich J (1998) Determination of the mycotoxin fumonisins in gluten-free diet (corn-based commodities) in the Czech Republic. Central European Journal of Public Health 6(1):57-60 (Pubitemid 28090037)
106. Pszczola DE (1992) The nutraceutical initiative: a proposal for economic and regulatory reform. Food Biotechnology 46:77-79
107. Reddy KRN, Abbas HK, Abel CA, Shier WT, Oliveira CAF, Raghavender CR (2009) Mycotoxin contamination of commercially important agricultural commodities. Toxin Reviews 28(2-3):154-168
108. Renzetti S, Arendt EK (2009) Effects of oxidase and protease treatments on the breadmaking functionality of a range of gluten-free flours. European Food Research and Technology 229(2):307-317. doi:10.1007/s00217-009-1048-6
109. Renzetti S, Behr J, Vogel RF, Arendt EK (2008) Transglutaminase polymerisation of buckwheat (Fagopyrum esculentum Moench) proteins. Journal of Cereal Science 48(3):747-754
110. Renzetti S, Courtin CM, Delcour JA, Arendt EK (2010) Oxidative and proteolytic enzyme preparations as promising improvers for oat bread formulations: rheological, biochemical and microstructural background. International Journal of Food Microbiology Food Chemistry 119(4):1465-1473
111. Rizzello CG, De Angelis M, Di Cagno R, Camarca A, Silano M, Losito A, De Vincenzi M, De Bari MD, Palmisano F, Maurano F, Gianfrani C, Gobbetti M (2007) Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease. Appl Environ Microbiol 73(14):4499-4507 (Pubitemid 47122594)
112. Rizzello GC, Coda R, De Angelis M, Di Cagno R, Carnevali P, Gobbetti M (2009) Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads. Int J Food Microbiol 131(2-3):189-196
113. Roberfroid MB (1998) Prebiotics and synbiotics: concepts and nutritional properties. Br J Nutr 80(4):S197-S202
114. Rouse S, van Sinderen D (2008) Bioprotective potential of lactic acid bacteria in malting and brewing. J Food Protect 71(8):1724-1733
115. Ryan LA, Zannini E, Dal Bello F, Pawlowska A, Koehler P, Arendt EK (2011) Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products. Int J Food Microbiol 146(3):276-283
116. Salovaara H (1996) The time of cereal based functional foods is here: introducing Yosa®, avellie. 26th Nordic Cereal Congress, Haugesund, Norway, Haugesund
117. Sanni AI, Onilude AA, Fatungase MO (1998) Production of sour maize bread using starter-cultures. World J Microbiol Biotechnol 14(1):101-106 (Pubitemid 28141849)
118. Santos MCR (2001) Desenvolvimento de bebida e farinha láctea fermentada de ação probiótica a base de soro de leite e farinha de mandioca por cultura mista de Lactobacillus plantarum A6, Lactobacillus casei Shirota e Lactobacillus acidophilus. Engenharia de Alimentos. Curitiba, Brasil Universidade Federal do Paraná. MSc 106
119. Schnurer J, Magnusson J (2005) Antifungal lactic acid bacteria as biopreservatives. Trends Food Sci Technol 16(1-3):70-78 (Pubitemid 40984904)
120. Schober TJ, Bean SR, Boyle DL (2007) Gluten-free sorghum bread improved by sourdough fermentation: biochemical, rheological, and microstructural background. J Agric Food Chem 55(13):5137-5146 (Pubitemid 47056069)
121. Schoenlechner R, Wendner M, Siebenhandl-Ehn S, Berghofer E (2010) Pseudocereals as alternative sources for high folate content in staple foods. Journal of Cereal Science 52(3):475-479
122. Schollenberger M, Muller HM, Rufle M, Suchy S, Planck S, Drochner W (2005) Survey of Fusarium toxins in foodstuffs of plant origin marketed in Germany. Int J Food Microbiol 97(3):317-326 (Pubitemid 39593683)
123. Schwab C, Mastrangelo M, Corsetti A, Ganzle M (2008) Formation of oligosaccharides and polysaccharides by Lactobacillus reuteri LTH5448 and Weissella cibaria 10 M in sorghum sourdoughs. Cereal Chemistry 85(5):679-684
124. Severson DK (1998) Lactic acid fermentations. In: Reed TWNaG (ed) Nutritional requirements of commercially important microorganisms. Esteekay Associates, Milwaukee, pp 258-297
125. Shortt C (1999) The probiotic century: historical and current perspectives. Trends Food Sci Technol 10(12):411-417
126. Siragusa S, De Angelis M, Di Cagno R, Rizzello CG, Coda R, Gobbetti M (2007) Synthesis of gamma-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses. Appl Environ Microbiol 73(22):7283-7290 (Pubitemid 350196679)
127. Smecuol E, Gonzalez D, Mautalen C, Siccardi A, Cataldi M, Niveloni S, Mazure R, Vazquez H, Pedreira S, Soifer G, Boerr LA, Maurino E, Bai JC (1997) Longitudinal study on the effect of treatment on body composition and anthropometry of celiac disease patients. Am J Gastroenterol 92(4):639-643 (Pubitemid 27184379)
128. Songre-Ouattara LT, Mouquet-Rivier C, Icard-Verniere C, Rochette I, Diawara B, Guyot JP (2009) Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut. Int J Food Microbiol 130(3):258-264
129. Stanton C, Ross RP, Fitzgerald GF, Van Sinderen D (2005) Fermented functional foods based on probiotics and their biogenic metabolites. Curr Opin Biotechnol 16(2):198-203
130. Steinkraus KH (1995) Handbook of indigenous fermented foods. Marcel Dekker, New York
131. Sterr Y, Weiss A, Schmidt H (2009) Evaluation of lactic acid bacteria for sourdough fermentation of amaranth. Int J Food Microbiol 136(1):75-82
132. Swagerty DL Jr, Walling AD, Klein RM (2002) Lactose intolerance. Am Fam Physician 65(8):1845-1850
133. Tack GJ, Verbeek WHM, Schreurs MWJ, Mulder CJJ (2010) The spectrum of celiac disease: epidemiology, clinical aspects and treatment. Nat Rev Gastroenterol Hepatol 7(4):204-213
134. Tanaka K, Sago Y, Zheng Y, Nakagawa H, Kushiro M (2007) Mycotoxins in rice. Int J Food Microbiol 119(1-2):59-66 (Pubitemid 350064393)
135. Taranto MP, Vera JL, Hugenholtz J, De Valdez GF, Sesma F (2003) Lactobacillus reuteri CRL1098 produces cobalamin. J Bacteriol 185(18):5643-5647 (Pubitemid 37082422)
136. Taylor JRN, Emmambux MN (2008) Gluten-free foods and beverages from millets. In: Elke KA, Fabio Dal B (eds) Gluten-free cereal products and beverages. Academic, San Diego, pp 119-148
137. Turbic A, Ahokas JT, Haskard CA (2002) Selective in vitro binding of dietary mutagens, individually or in combination, by lactic acid bacteria. Food Addit Contam 19(2):144-152 (Pubitemid 34092963)
138. Valencia Chamorro SA (2003) Quinoa. In: Caballero B (ed) Encyclopedia of food science and nutrition. Academic, Amsterdam, pp 4895-4902
139. Vallons KJR, Ryan LAM, Arendt EK (2010) Promoting structure formation by high pressure in gluten-free flours. LWT Food Sci Technol 44:1672-1680
140. Vesa TH, Marteau P, Korpela R (2000) Lactose intolerance. J Am Coll Nutr 19(suppl 2):165S-175S (Pubitemid 30185349)
141. Vogelmann SA, Seitter M, Singer U, Brandt MJ, Hertel C (2009) Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters. Int J Food Microbiol 130(3):205-212
142. Wacher C, Canas A, Barzana E, Lappe P, Ulloa M, Owens JD (2000) Microbiology of Indian and Mestizo pozol fermentations. Food Microbiol 17(3):251-256
143. Wald N (1991) Prevention of neural tube defects. Results of the Medical Research Council vitamin study. Lancet 338:131-137
144. Wieser H, Koehler P (2008) The biochemical basis of celiac disease. Cereal Chem 85(1):1-13 (Pubitemid 351158452)
145. Wijngaard HH, Arendt EK (2006) Optimisation of a mashing program for 100% malted buckwheat. J I Brewing 112(1):57-65 (Pubitemid 43821084)
146. Yazynina E, Johansson M, Jägerstad M, Jastrebova J (2008) Low folate content in gluten-free cereal products and their main ingredients. Food Chem 111(1):236-242
147. Yousif NE, El Tinay AH (2000) Effect of fermentation on protein fractions and in vitro protein digestibility of maize. Food Chem 70(2):181-184 (Pubitemid 30433794)
148. Zinedine A, Faid M, Benlemlih M (2005) In vitro reduction of aflatoxin b1 by strains of lactic acid bacteria isolated from Moroccan sourdough bread. International Journal of Agriculture and Biology 7(1):67-70
149. Zweytick G, Berghofer E, (2009) Production of Gluten-Free Beer. Gluten-Free Food Science and Technology, Wiley-Blackwell, pp 181-199
150. Zweytick G, Sauerzopf E, Berghofer E (2005) Production of gluten-free beer. AACC-Annual Meeting Orlando, FL, USA