Isolation, Fermentation, and Application of Probiotics Derived from Fermented Grains

An increasing number of individuals are embracing a nutritious diet that revolves around fermented cereals, and probiotics derived from fermented cereals (PDFC) have transcended their traditional role in food fermentation, demonstrating extensive medical potential in the prevention, management, and control of various human diseases, as well as in health maintenance. The purpose of this article is to investigate the fermentation techniques of PDFC utilizing pivotal cereals such as rice, wheat, sorghum, oats, and others as raw materials. Furthermore, it aims to explore the applications of PDFC in the prevention, therapy, and health preservation of human and animal diseases, although acknowledging that the underlying mechanisms require further elucidation. Additionally, this review presents a discussion and a future outlook regarding various aspects, including the effective regulation of the fermentation process of PDFC, the maximization of their health potential, and the development of postbiotics.