Application of Probiotics in Cereal Products
Cereals have the most potential as an alternative to non-dairy probiotic foods. Their recognized health-promoting effects can be exploited, leading to the development of cereal-based probiotic products. Creative Enzymes leverages our extensive expertise to provide food producers with the high-quality probiotic strains and development services they need to help them optimize their products and streamline their production processes with flexibility and convenience.
Health Benefits of Fermented Cereal Products
Probiotic foods made from fermented grains, soybeans and other substrates are gradually gaining attention from the scientific community and consumers. Because they provide the desired health benefits to consumers who are allergic to dairy, lactose intolerant. Cereals have many compounds with various biological properties that potentially benefit human health. Cereal products can increase nutritional quality and stimulate the immune system. Over the generations, utilizing microorganisms and their enzymes, cereal grains have been transformed into value-added products. Fermented cereals also can improve digestion and lower blood lipid levels. Therefore, the added nutritional value of fermentation improves the characteristics of the product, making it a better food ingredient than the original grain.
Fig. 1 The release and production of bioactive compounds by fermentation. (Zhang, 2022)
Probiotics for Cereal Fermentation
As fermented cereal products have received increasing attention in the global market, we have increased our investment and research in cereal ferments. At Creative Enzymes, we can offer a wide range of scientifically selected and superior strains. Different strains have their own unique roles and characteristics to help food producers meet their requirements for taste, texture, fermentation vigor and stability of cereal fermentation products. Our experienced scientists can provide guidance throughout the entire process, helping customers mix and match probiotic combination formulations, enriching grain processing methods and product formats to produce quality products that are competitive in the category's key consumer drivers. The table below describes the advanced strains we offer in different cereal fermentations.
| Cereal Substrates | Probiotics Used for Fermentation |
|---|---|
| Malt, barley, wheat and oat | Lactobacillus plantarum Lactobacillus acidophilus Lactobacillus reuteri Bifidobacterium bifidum |
| Rice | Lactobacillus plantarum |
| Millet | Lactobacillus plantarum Streptococcus thermophilus |
| Soybeans | Lactobacillus acidophilus |
Our Capabilities
- Screening and evaluation of potential probiotics for grain fermentation.
- Customized combination of preferred strains according to customer's product requirements and fermentation process.
- Strain viability and stability testing in fermented products.
- Research of the mechanism of the health effects of fermented cereal products on humans.
Creative Enzymes is a professional and experienced probiotic supplier and service provider. Our quality strains and experience in probiotic development and manufacturing can lead us to help our clients solve any challenges they encounter in grain fermentation, providing consumers with healthier and tastier fermented foods. To get more information, please contact us and we will be happy to serve your research demands.
Reference
- Zhang, J.; et al. Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits. Foods. 2022, 11(15): 2243.
