Table 10.

Fermented oat-based products.

Type of products	Method of preparation	Strains used	Source
Probiotic foods	Made by mixing oat flour (18% w/v) and distilled water for 10 min in a water bath with shaking, fermented for 16 hrs at 37°C with a starter culture of 8 × 108 CFU/g, and stored at 4°C for 21 days	Lactobacillus plantarum UFG9 and its roseoflavin-resistant derivative Lp B2, Lactobacillus plantarum Lp90 and its isogenic Lp90Dcps2 mutant	[135]
Functional beverage	An oat-banana matrix with PromOat additive (OBPromOat) containing 353 g/kg of beta-glucan inoculated with 6 log of colony-forming units (CFU/g) of active culture and fermented at 37°C	Streptococcus thermophilus TKM3 KKP 2030p	[136]
Functional beverage	After combining oat flour, sugar, and water, the mixture is heated to 95°C for 10 min, cooled to 37°C, and inoculated with a starter culture using orbital shaking at 150 rpm for 8 hrs	Lactobacillus plantarum ATCC 8014	[137]
Beverage (yogurt-like oat beverage)	Made by fermenting oat flakes flour with a starter culture (5 × 107 CFU/mL) at 30°C under stirring (100 rpm). After fermentation, the beverages were pasteurized at 63°C for 30 min and stored at 4°C for 30 days	Lactobacillus plantarum LP01, LP06, LP09, LP32, LP39, LP40, LP48, and LP51; Lactobacillus casei LC10, LC11 and LC03; and Lactobacillus paracasei LPC02 and LPC16	[138]
Nutritionally enhanced food	After sterilizing oat flour (7.5% w/v), rice flour (7.5% w/v), and distilled water (or water +2% w/v of glucose), it was inoculated with a starter culture at 37°C	Lactobacillus paracasei CBA-L74 (Heinz Italia SpA)	[139]
Symbiotic oat-based beverage (SOB)	Whole oat flour (10% w/w) was mixed, gelatinized for 1 hr at 80°C, sterilized, cooled to 40°C, and incubated with a starter culture (0.003% w/w). The inoculated oat mixture was fermented at 30°C for 12 hrs with sugar, stabilizers (pectin and carrageenan), vitamin C, and citric acid added	ABY-3 (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, with Bifidobacterium BB-12 and Lactobacillus acidophilus LA-5), Lactobacillus helveticus, L. plantarum Vege-Start 60, GIN696265	[140]
Probiotic drink	The mixture of oat mash (containing oat prebiotic beta-glucan), sucrose, and sweeteners (Huxol and sodium cyclamate) was inoculated with a starter culture at 37°C for 6–10 hrs and then stored at 4–6°C for 24 days	Lactobacillus plantarum B28	[16]
Probiotic drink	After sterilizing, a suspension of oat flour (8% w/v) in distilled water, pasteurized honey (3% w/v), and a starter culture (1% v/v) were inoculated to achieve an initial cell count of 109/mL and allowed to ferment for 48 hrs at 37°C with shaking (180 rpm)	Lactobacillus plantarum M-13	[141]
Probiotic drink	Made by fermenting oat flour with mixed strains and enriching it with isoflavones. The mixture solution was incubated anaerobically at 37°C for 48 hrs and then stored for 4 weeks at 4°C	Streptococcus thermophilus (TH-4®, strain number DSM15957) and probiotic strain Lactobacillus acidophilus (LA-5®, strain number: DSM13241)	[142]
Gruel (with properties that increase nonhaem iron absorption)	Wholegrain oatmeal (Kungso rnen AB, Jarna, Sweden) and water were mixed with different enzymes and heated to form oat gruel. The selected culture was inoculated into the heat-treated gruel. The organic acids DL-lactic acid and acetic acid were also added after fermentation	Lactobacillus plantarum 299v	[143]
Probiotic drink (oat milk)	The mixture of oat and water (8 : 100 w/v) was agitated for 20 min to produce oat milk, which was then homogenized for 3 min at 13,500 r/min and sterilized. A starter culture (1 : 1 volume ratio of L. reuteri and S. thermophilus PBS buffer suspensions) was incubated at 40°C. The fermentation process was stopped at a pH of 4.4–4.6, and the drink was finally stored at 4°C	Lactobacillus reuteri ATCC 55730 and Streptococcus thermophilus CECT 986	[144]
Probiotic food	Whole grain oat flour and tap water were mixed in a 5.5% (w/v) ratio. Sucrose 1.5% (w/v) was added to the slurry, sterilized, and cooled to 37°C. The oat mash was inoculated with 5% (v/v) pure culture or mixed cultures. The cell count of the yeast cultures used was 109 CFU/mL and that of the LAB cultures was 1011 CFU/mL. Fermentation lasted 8–10 hrs at 37°C. The fermented oat was then kept at 4–6°C for 24 days	Lactobacillus plantarum B28, L casei spp paracasei B29, Candida rugosa Y28, C. lambica Y30	[145]
Functional food	The whey protein concentrate (WPC) was developed by sterilizing distilled water with 5% whey protein concentrate (WPC70, 70% w/w protein). WPC medium was fermented for 10 hrs at 37°C. Fermented WPC was diluted (1 : 1, 2 : 1, 3 : 1) with mango pulp of the variety Ataulfo (Mangifera indica), pasteurized, and finally stored at 4°C	Lactobacillus acidophilus NCDC 291, Lactobacillus bulgaricus NCDC304	[146]
Nutritionally enhanced food	The following ingredients were combined and homogenized: whole oat flour, moringa leaves, sugar, and tap water. Each probiotic bacteria-activated culture (108 CFU/mL) was added to the previous oat mixtures separately at a concentration of 1% (v/w) and incubated for 24 hrs at 37°C for L. plantarum fermentation and 8 hrs for L. delbrueckii ssp. bulgaricus fermentation. The fermented oat products were kept at 4°C for 21 days	Lactobacillus plantaram ATCC 14,917, Lactobacillus delbrueckii ssp. bulgaricus EMCC 11,102	[147]
Nutritional and sensory-optimized beverage	Made by fermenting the flours of toasted oat (60–70% w/w), boiled stinging nettle leaves (5–15% w/w), roasted and soaked debittered white lupine (10–25% w/w), and 10% w/w premix. The premix was made by mixing flour of 2.8% w/w toasted black cardamom, 2.8% w/w malted wheat, 2.6% w/w pumpkin pulp, 1.1% w/w spiced chili pepper, and 0.7% table salt	Spontaneous fermentation	[148]