Food Chemistry Molecular Sciences,
Год журнала:
2025,
Номер
10, С. 100247 - 100247
Опубликована: Фев. 16, 2025
This
study
investigates
the
microbial
community
and
organic
compound
composition
of
common
buckwheat
fermented
with
a
traditional
Kombucha
consortium.
Twenty-five
fungal
species,
nine
bacterial
five
acids,
six
phenolic
compounds
were
identified
in
Common
Buckwheat
(CBK).
The
fermentation
process
enriched
CBK
bioactive
that
enhanced
its
functional
properties,
including
antioxidant
activity
antibacterial
efficacy,
inhibiting
pathogenic
bacteria
by
over
81.1
%.
Further
research
is
encouraged
to
explore
similar
applications
other
cereal
crops.
Critical Reviews in Food Science and Nutrition,
Год журнала:
2025,
Номер
unknown, С. 1 - 22
Опубликована: Фев. 24, 2025
Buckwheat,
a
nutrient-rich
pseudocereal,
is
known
for
its
various
biological
properties,
but
antinutritional
factors,
such
as
phytic
acid
and
tannins,
can
hinder
nutrient
absorption.
Fermentation
improves
buckwheat's
nutritional
profile
by
enhancing
bioactive
compounds,
increasing
digestibility,
reducing
factors.
This
review
comprehensively
examines
the
effects
of
fermentation
microbial
strains
on
composition
functional
properties
buckwheat,
highlighting
their
impact
health
benefits
potential
applications
in
diverse
food
products.
significantly
boosts
essential
nutrients,
including
amino
acids,
vitamins,
minerals,
while
factors
like
protease
inhibitors.
It
also
enhances
antioxidant,
antidiabetic,
hypolipidemic,
anti-inflammatory,
gut
microbiota-regulating
properties.
However,
there
are
notable
gaps
research,
limited
understanding
process
control,
heavy
metal
transformation,
pathogenic
microorganism
during
fermentation.
Addressing
these
crucial
optimizing
ensuring
safety
fermented
buckwheat
industry.
Overall,
holds
significant
ingredient
gluten-free
foods,
nondairy
beverages,
other
health-promoting
products
that
cater
to
specific
dietary
needs.
Foods,
Год журнала:
2024,
Номер
13(19), С. 3204 - 3204
Опубликована: Окт. 9, 2024
Buckwheat
is
a
valuable
crop
that
contains
various
nutrients
and
functional
components.
Tartary
buckwheat
peptide
protease-hydrolyzed
protein
with
wide
range
of
physiological
functions.
produced
through
microbial
fermentation
can
decrease
the
enzymatic
digestion
protein,
which
contributes
to
bitter
taste,
improve
both
flavor
texture
products.
In
this
study,
using
probiotics
was
employed
prepare
peptides,
preparation
process
optimized.
Based
on
single-factor
experiments,
polypeptide
content
in
solution
initially
increased
then
decreased
varying
water
content,
inoculum
concentration,
glucose
addition,
temperature,
time,
potassium
dihydrogen
phosphate
addition.
According
response
surface
methodology,
maximum
achieved
under
conditions
60.0%
moisture
12.87%
ratio,
2.0%
glucose,
temperature
30.0
°C,
an
actual
value
(22.18
±
1.02)
mg/mL.
The
results
show
Processes,
Год журнала:
2024,
Номер
12(8), С. 1647 - 1647
Опубликована: Авг. 5, 2024
The
fermentation
of
acorns
and
sorghum
is
an
ancient
practice
among
the
inhabitants
northeastern
Algeria.
This
study
aimed
to
establish
traditional
processes
through
a
regional
survey
conducted
in
Additionally,
it
investigated
impact
on
physicochemical,
functional,
antioxidant,
pasting
properties,
as
well
FT-IR
spectroscopic
profiles
flours
derived
from
these
fermented
materials.
Characteristics
acorn
were
compared
with
those
non-fermented
flours.
included
that
was
carried
out
Algeria
at
level
for
sorghum.
key
findings
reveal
existence
two
production
methods:
first,
oldest,
involves
underground
pits
called
Matmor,
while
second,
more
recent,
outside
Matmor.
Most
manufacturers
employed
new
process
usually
various
sized
shaped
containers
meet
market
demand.
Acorns
flour,
obtained
by
drying
grinding
grains
according
are
characterized
unique
biochemical,
structural
composition.
Detailed
analysis
showed
significant
decrease
their
physicochemical
properties
after
fermentation,
simultaneous
overall
increase
antioxidant
activity.
Moreover,
spectroscopy
suggests
differentially
affects
protein
secondary
structure
starch
crystallinity.
