Enhancing high-fibre cereal food quality through microbial-enzymatic processing: Mechanisms, applications, and...

Area of Science:

• Food Science and Technology
• Biotechnology
• Microbiology

Background:

• Microbial-enzymatic processing combines enzymatic hydrolysis and microbial fermentation.
• This method shows potential for improving high-fibre cereal food quality.
• Systematic mechanisms and quantitative analysis require further exploration.

Purpose of the Study:

• To review microorganisms and enzymes used in microbial-enzymatic processing.
• To analyze process principles and influencing factors.
• To provide an in-depth analysis of regulatory mechanisms on cereals.

Main Methods:

• Literature review of microbial-enzymatic processing techniques.
• Analysis of regulatory mechanisms on cereal components.
• Quantitative assessment of changes in nutritional and functional properties.

Main Results:

• 34% reduction in cellulose content; modified starch and protein structures.
• 20-40% decrease in anti-nutritional factors; increased phenolic acids (46.56%) and flavonoids (57.28%).
• Enhanced water-holding capacity (79.87%), gel properties, antioxidant capacity (48.98%), mineral bioavailability, and absorption rates.

Conclusions:

• Microbial-enzymatic processing significantly improves cereal quality, including nutritional value, functional properties, flavour, and texture.
• The review provides a foundation for understanding its mechanisms and applications.
• Integration with novel methods can facilitate industrial development.