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

作者：Zannini Emanuele^*; Pontonio Erica; Waters Deborah M; Arendt Elke K

来源：Applied Microbiology and Biotechnology, 2012, 93(2): 473-485.

DOI：10.1007/s00253-011-3707-3

• Microbial fermentation
• Gluten-free foods
• Gluten-free beverages
• Lactic acid bacteria
• Functional foods

A gluten-free (GF) diet is recognised as being the only accepted treatment for celiac disease-a permanent autoimmune enteropathy triggered by the ingestion of gluten-containing cereals. The bakery products available in today%26apos;s gluten-free market are characterised by lower palatability than their conventional counterparts and may lead to nutritional deficiencies of vitamins, minerals and fibre. Thus, the production of high-quality gluten-free products has become a very important socioeconomical issue. Microbial fermentation by means of lactic acid bacteria and yeast is one of the most ecological/economical methods of producing and preserving food. In this review, the role of a fermentation process for improving the quality of GF products and for developing a new concept of GF products with nutraceutical and health-promoting characteristics will be examined.

• 出版日期2012-1