ABSTRACT
Cereal-based foods are a major source of inexpensive dietary energy and nutrients world-
wide. Cereal grains readily support the growth of microorganisms, including lactic acid
bacteria (LAB), provided water and hydrolytic enzymes are present. Certainly many cereal
foods, such as boiled or steamed rice, porridge, pasta, cookies, etc., are made without any
fermentation process, and when fermentation is used alcoholic fermentation by yeast pre-
vails, as in breadmaking and brewing. However, alcoholic fermentation of cereals often
also involves lactic acid fermentation, and a mixed flora occurs. A number of cereal-
based foods are characteristically fermented by lactic acid bacteria, such as the
European sour rye bread, various Asian flat breads, and numerous types of fermented
sour porridges, dumplings, and non-or low-alcoholic beers common in Africa, South
America, and elsewhere. In these applications alcoholic fermentation may also have a
role, but the lactic acid bacteria contribute to the technological and nutritional benefits,
as well as affecting the flavor and keeping properties of the products.
