Applied Microbiology and Biotechnology

, Volume 93, Issue 2, pp 473–485

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

Authors

    • School of Food and Nutritional SciencesUniversity College Cork
    • National Food Biotechnology CentreUniversity College Cork
  • Erica Pontonio
    • School of Food and Nutritional SciencesUniversity College Cork
  • Deborah M. Waters
    • School of Food and Nutritional SciencesUniversity College Cork
  • Elke K. Arendt
    • School of Food and Nutritional SciencesUniversity College Cork
    • National Food Biotechnology CentreUniversity College Cork
Mini-Review

DOI: 10.1007/s00253-011-3707-3

Cite this article as:
Zannini, E., Pontonio, E., Waters, D.M. et al. Appl Microbiol Biotechnol (2012) 93: 473. doi:10.1007/s00253-011-3707-3

Abstract

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’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.

Keywords

Microbial fermentationGluten-free foodsGluten-free beveragesLactic acid bacteriaFunctional foods

Copyright information

© Springer-Verlag 2011