27 Bakery and Cereal Products 635FERMENTED PROBIOTIC
CEREAL FOODS
A probiotic food is a live bacterial food supplement,
which when ingested, may improve the well-being
of the host in a variety of ways by influencing the
balance of the host’s intestinal flora (Fuller 1989).
Most probiotic bacteria have been isolated from the
healthy human intestine and are members of the
genus Lactobacillus, but some products may contain
Bifidobacteriumspp. or the yeast Saccharomyces
boulardii. While the potential benefits of probiotic
bacteria have been generally accepted for many
decades, it is only in comparatively recent years that
research has been able to scientifically document the
beneficial medical effect due to some specific strains
(Gorbach 2002). There is now strong scientific evi-
dence that specific strains of probiotic microorgan-
isms are able to
- Show a prophylactic action against and alleviate
diarrhea caused by bacterial and viral infections,
radiation therapy or the use of antibiotics, - Suppress undesirable bacteria in the gut with
beneficial results for patients with conditions
such as irritable bowel syndrome and ulcerative
colitis, and - Influence the immune system, showing positive
results for infant atopic eczema and other
allergies.
Indeed, in addition to the list above, other effects
have been proposed: the lowering of blood choles-
terol; the prevention of acute respiratory infections,
Helicobacter pyloriinfections, and colonization by
potential pathogens in intensive care units in hospi-
tals; relief of constipation; and a protection against
the development of various forms of cancer. How-
ever, so far, convincing proof for the efficacy of pro-
biotics against these problems has not been obtained.
The positive effects that have been documented have
led to a great interest from food manufacturers and
consumers alike. The main motivation for consum-
ing probiotic products is said to be the developing
consumer trend towards healthy living though natu-
ral foods and medicines and a trend away from the
use of antibiotics and the incorporation of chemical
additives in food. As the beneficial effects of probi-
otic foods become scientifically accepted, there will
be increasing pressure from food manufacturers on
the authorities to allow health claims to be used in
product advertising. Probiotic fermented milks were
the first probiotic products to be produced commer-
cially and are available in many countries (Tamime
and Marshall 1997).
Some fermented probiotic cereal products are
now being prepared and marketed (Table 27.4) and
may have an appeal for those who do not consume
dairy products.
Oats are a popular basis for probiotic cereal
foods. This choice is due to the healthy image of
oats with respect to soluble and insoluble fiber con-
tent and the potential to reduce blood cholesterol
due to -glucans. A prebiotic is a compound, usu-
ally an oligosaccharide, that reaches the colon undi-
gested by the host’s enzymes and selectively favors
the growth of probiotic bacteria. Such compoundsTable 27.4.Fermented Probiotic Cereal FoodsType of
Product Cereal Probiotic
(Commercial Name) Constituent Constituent Reference
Fermented fruit flavored Oat malted Lb. plantarum299v Molin 2001
cereal drink (Pro Viva) barley flour
Fermented cereal drink Oat ‘milk’ LB. reuteri; lb. acidophilus; Mårtensson, Öste and
Holst 2002
B. bifidus
Fruit flavored cereal Oat flour Lb. acidophilus; B. bifidus Blandino et al. 2003
pudding (Yosa)
Cereal-based weaning Maize malted Lb. acidophilus Helland et al. 2004
food barley flour Lb. rhamnosus ‘GG’
Lb. reuteri
Note: LB Lactobacillus; B Bifidobacterium.