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Fermentation of Cereals: A Tool to Enhance Bioactive Compounds

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Plant Biotechnology: Recent Advancements and Developments

Abstract

Popularity of antioxidant-rich food products are increasing day by day. Cereals being a major source of nutrients are still deficient in some basic nutritional components. So to improve their nutritional value, functional and sensory properties, interest has been shown to develop bioprocesses for the production of bioactive compounds and their applications in the field of food, chemical and pharmaceutical industries. Solid-state fermentation (SSF) has received greater attention as fermentation has the potential to release phenolic compounds from plant-based matrices. The potential application of fermentation process to convert the profile of phenolic compounds is mainly due to the release of bound phenolic compounds as a consequence of the degradation of the cell wall structure by microbial enzymes into unique metabolites through different bioconversion pathways.

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Authors and Affiliations

  1. Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, 125 055, Haryana, India

    Kawaljit Singh Sandhu & Sneh Punia

  2. Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143 001, Punjab, India

    Maninder Kaur

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  1. Kawaljit Singh Sandhu
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  2. Sneh Punia
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  3. Maninder Kaur
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Correspondence to Kawaljit Singh Sandhu .

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Editors and Affiliations

  1. Department of Biotechnology, Chaudhary Devi Lal University, Sirsa, Haryana, India

    Suresh Kumar Gahlawat

  2. Department of Biotechnology, Chaudhary Devi Lal University, Sirsa, Haryana, India

    Raj Kumar Salar

  3. Department of Biotechnology, Chaudhary Devi Lal University, Sirsa, Haryana, India

    Priyanka Siwach

  4. Department of Biotechnology, Chaudhary Devi Lal University, Sirsa, Haryana, India

    Joginder Singh Duhan

  5. Department of Biotechnology, Chaudhary Devi Lal University, Sirsa, Haryana, India

    Suresh Kumar

  6. Department of Biotechnology, Chaudhary Devi Lal University, Sirsa, Haryana, India

    Pawan Kaur

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Sandhu, K.S., Punia, S., Kaur, M. (2017). Fermentation of Cereals: A Tool to Enhance Bioactive Compounds. In: Gahlawat, S., Salar, R., Siwach, P., Duhan, J., Kumar, S., Kaur, P. (eds) Plant Biotechnology: Recent Advancements and Developments. Springer, Singapore. https://doi.org/10.1007/978-981-10-4732-9_8

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