Microbial fermentation of grain raw materials. Prospects for food technology: an analytical review

Microbial fermentation of grain raw materials. Prospects for food technology: an analytical review

Автор: Merenkova S., Zinina O., Kretova Yu.

Журнал: Вестник Южно-Уральского государственного университета. Серия: Пищевые и биотехнологии @vestnik-susu-food

Рубрика: Актуальные проблемы развития пищевых и биотехнологий

Статья в выпуске: 2 т.9, 2021 года.

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The development of technologies for deep processing of grain raw materials in order to obtain functional biological products is the most important economic aspect of the development of the agro-industrial complex. Grain is a strategic resource for food security of each country, which at the same time has a great potential of the components it contains, which determines its widespread use, both in food technologies and in the biotechnological industry. Particular attention is paid to the development of highly efficient processing technologies for this type of raw material, which can be traced in a significant amount of scientific research in this area. The purpose of the analytical review is to research current approaches to the microbial processing of grain raw materials, studying the prospects for the application of these technologies for the food industry. During the analysis of scientific data, three information blocks were identified, reflecting the main directions of research in the field of enzymatic processing of grain raw materials. First, numerous studies have proved that grain processing products have a significant biotechnological potential-they are characterized by a high content of nitrogenous and prebiotic components, essential micronutrients, and therefore are a favorable substrate for the accumulation of biomass of lactic acid microorganisms and the production of functional components with probiotic properties. Secondly, fermentation is considered as an aspect for improving the nutritional and functional characteristics of the grain. Throughout the enzymatic processing, the molecular structure of the protein changes and its digestibility improves, the synthesis and accumulation of biologically valuable components is ensured. Under the action of the microbial enzymatic pool, biopolymers are transformed, and a wide range of biologically active compounds are accumulated, such as peptides, oligosaccharides with prebiotic potential, enzymes, and polyphenolic components. And finally, during the processing of grain crops, a large number of by-products and waste products are formed, which are a source of natural polymers, dietary fibers, and micronutrients - and therefore can become a substrate for the growth of microbial biomass. By increasing the bioavailability of components and the decomposition of anti-nutrient substances, fermentation can improve the nutritional value of grain waste and by-products. Currently, effective technologies for deep processing of plant resources are associated with biotechnological methods, including microbiological fermentation of grain raw materials. The results of the analytical research formed the basis of the consolidated material, which reflects the biotechnological potential of grain raw materials.

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Grain raw materials, microbial fermentation, probiotic products, grain processing by-products, biologically active substances

Короткий адрес: https://sciup.org/147234342

IDR: 147234342   |   DOI: 10.14529/food210201

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