ABSTRACT
Contents 12.1 Summary ....................................................................................................................... 227 12.2 Cereals as a Substrate ..................................................................................................... 228 12.3 Lactic Acid Fermentation in Wet Milling ....................................................................... 229 12.4 Lactic Acid Bacteria in Bread Making ............................................................................ 229
12.4.1 Use and Functions of Sourdough ........................................................................ 229 12.4.2 Sourdough Fermentation Process ........................................................................ 232 12.4.3 Microecology of Sourdoughs .............................................................................. 234
12.5 Traditional Lactic Acid-Fermented Cereal-Based Foods Other than Bread ................... 237 12.6 Cereal-Based Foods Containing Live Lactic Acid Bacteria ............................................. 238 12.7 Conclusions .................................................................................................................... 239 References ............................................................................................................................... 239
as influence the flavor and keeping properties of the products. Most fermented cereal-based foods are heat treated after fermentation, and the bacteria are killed. However, there are also cereal-based foods that contain live lactic acid bacteria, both traditional lactic-fermented foods and novel applications. This chapter discusses some aspects of the traditional and novel role of lactic acid bacteria in the production of cereal-based foods.
