Processing and Fermentation of Grain Products: From Digestibility to Bioactivity

Dear Colleagues,

The fermentation of grains and cereals—one of the oldest and most versatile bioprocessing methods—has re-emerged as a powerful biotechnological tool to enhance the nutritional, functional, and sensory properties of grains, pseudocereals, and their by-products. Beyond its traditional role in improving preservation and flavor, fermentation now represents a sustainable route to grain biovalorization and clean-label functionalization.

This Special Issue welcomes manuscripts that address the biochemical mechanisms, process optimizations, and innovative applications of grain fermentation and processing. Topics of interest include submerged (SmF) and solid-state (SSF) fermentation for improving digestibility, reducing antinutritional factors (phytates, tannins), and enhancing mineral bioavailability through microorganism–matrix interactions. We also encourage contributions that explore the generation and release of bioactive compounds—such as GABA, peptides with ACE-inhibitory activity, and bound phenolics—during fermentation.

Particular emphasis will be given to research on the following topics:

• Biotransformation of agro-industrial by-products and upcycled grains into high-value protein and functional ingredients;
• Modulation of glycemic responses (conversion of digestible starch to resistant starch; production of short-chain fatty acids);
• Fermentation-driven lipid remodeling and antioxidant enhancement;
• Microbiome-oriented approaches and the translation of in vitro benefits into in vivo and human health outcomes;
• Integration of fermentation with circular economy principles and sustainable food systems.

The goal of this Special Issue is to advance the rational design of fermentation-based processes that bridge nutrition, functionality, and sustainability, contributing to the next generation of health-promoting grain-derived foods.

Prof. Dr. Juliana Aparecida Correia Bento
Prof. Dr. Priscila Zaczuk Bassinello
Guest Editors

Manuscript Submission Information

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