title: Applications of microbial fermentations for production of gluten-free products and perspectives.
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.
authors.affiliation: School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland. e.zannini@ucc.ie
authors.forename: Emanuele
authors.initials: E
authors.lastname: Zannini
authors.forename: Erica
authors.initials: E
authors.lastname: Pontonio
authors.forename: Deborah M
authors.initials: DM
authors.lastname: Waters
authors.forename: Elke K
authors.initials: EK
authors.lastname: Arendt
mesh_terms: D001419:Bacteria / Q000378:metabolism*; D055050:Diet, Gluten-Free; D005285:Fermentation; D005516:Food Microbiology; D005983:Glutens / Q000378:metabolism*; D015003:Yeasts / Q000378:metabolism*
chemical_list: D005983:Glutens