Fermentation, as a process to increase the security of food supply, represents an integral part of food culture development worldwide. Nowadays, in the evolving functional food era where new sophisticated technological tools are leading to significant transformations in the field of nutritional sciences and science-driven approaches for new product design, fermentation technology is brought to the forefront again since it provides a solid foundation for the development of safe food products with unique nutritional and functional attributes. Therefore, the objective of the present review is to summarize the most recent advances in the field of fermentation processes related to cereal-based products. More specifically, this paper addresses issues that are relevant to nutritional and health aspects, including their interrelation with intestinal (gut) microbiome diversity and function, although clinical trials and/or in vitro studies testing for cereal-based fermented products are still scarce.

中文翻译：

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发酵谷物产品：营养方面、对肠道微生物群的可能影响和健康影响。


发酵作为提高食品供应安全的过程，是全球饮食文化发展不可或缺的一部分。如今，在不断发展的功能性食品时代，新的尖端技术工具正在导致营养科学领域和科学驱动的新产品设计方法发生重大转变，发酵技术再次被带到最前沿，因为它为功能性食品提供了坚实的基础。开发具有独特营养和功能属性的安全食品。因此，本综述的目的是总结与谷物产品相关的发酵工艺领域的最新进展。更具体地说，本文讨论了与营养和健康方面相关的问题，包括它们与肠道微生物组多样性和功能的相互关系，尽管针对谷物发酵产品的临床试验和/或体外研究测试仍然很少。