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Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
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Updated: Jul 23, 2025

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Fermented Minor Grain Foods: Classification, Functional Components, and Probiotic Potential.

Huibin Qin1, Houbin Wu2, Ke Shen2

  • 1Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China.

Foods (Basel, Switzerland)
|July 11, 2023
PubMed
Summary

Fermented minor grain (MG) foods offer unique nutritional benefits and health implications due to their rich content of functional components and probiotic microbes. Mixed fermentation of MGs presents a promising strategy for developing novel functional foods with enhanced nutritional value.

Keywords:
classificationfermented foodfunctional componentsminor grainprobiotic potential

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Area of Science:

  • Food Science and Technology
  • Nutritional Science
  • Microbiology

Background:

  • Minor grain (MG) foods, when fermented, possess distinct nutritional profiles and functional properties.
  • These foods are valuable sources of trace elements, dietary fiber, polyphenols, and probiotic microbes.
  • Fermented MG foods contribute significantly to global dietary culture and health.

Purpose of the Study:

  • To review recent advancements in research concerning fermented minor grain products.
  • To explore the classification, nutritional value, and health benefits of fermented MG foods.
  • To highlight the potential of mixed fermentation for creating enhanced functional foods.

Main Methods:

  • Literature review focusing on studies of fermented minor grains.
  • Analysis of microbial diversity, functional components, and probiotic potential in fermented MGs.
  • Examination of nutritional and health implications of these foods.

Main Results:

  • Fermented MG foods are rich in nutrients, phytochemicals, and bioactive compounds.
  • Studies reveal significant microbial diversity and probiotic potential in fermented MGs.
  • Mixed fermentation of grain mixtures enhances protein and micronutrient content.

Conclusions:

  • Fermented minor grains offer substantial nutritional and health advantages.
  • Understanding microbial dynamics and functional components is key to optimizing fermentation.
  • Mixed fermentation strategies show promise for developing next-generation functional foods.