The Beneficial Use of Cereal and Cereal Components in Probiotic Foods

Abstract

Cereals and cereal components can be used as fermentation substrates for probiotic organisms imparting prebiotic effects. Consumer interest in healthy functional foods has resulted in the need for food products with versatile health-benefiting properties. The conventional choice for probiotic food applications has been dairy-based products, but whole grain-based probiotic functional foods have debuted in Japan and Europe. In the US, pro- and prebiotics are mainly marketed as dietary supplements, but are moving towards inclusion in the diet as mainstream foods. Cereal constituents, such as wheat bran-based ingredients fermented with probiotics, would enhance consumer health with the benefits of probiotics, bran fiber, and healthful bioactive components.

Keywords:

• cereals
• dietary fibers
• non-dairy probiotic foods
• prebiotics
• probiotics

Notes

Kansas State University Agricultural Experiment Station contribution No. 07-194-J.

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