Table 8.

Studies employing LAB as starter cultures in fermentation of cereal- and pseudocereal-based beverages (examples).

Matrix	Culture Used	Topic of Study	Ref.
Rice	Commercial starters	Properties of yogurt-like fermented brown rice product	[12]
Rice	L. plantarum, L. brevis, L. rhamnosus	Characterizatics of yogurt-style snack	[51]
Rice	L. casei, L. bulgaricus L. acidophilus, S. thermophilus, B. longum,	Probiotic rice milk	[31]
Rice	L. brevis, L. fermentum, L. plantarum, Bifidobacterium longum	Properties of fermented rice Beverages	[160]
Rice	Commercial starter culture (L. acidophilus, S. thermophilus, Bifidobacterium bifidum)	Fermented rice milk	[56]
Rice	Commercial starter cultures of yogurt bacteria	Viability of starter culture bacteria	[131]
Rice	L. plantarum, L. vermiforme, L. paracasei	Fermented rice beverage	[202]
Oat	L. plantarum	Properties of oat-based beverage	[161]
Oat	L. plantarum	Properties of fermented oat-based product	[207]
Oat	P. damnosus	Properties of oat-based product, determination of EPS	[166]
Oat	L. plantarum	Properties of flavored oat drink	[132]
Oat	L. plantarum	Properties of synbiotic functional drink from oats	[174]
Oat	L. plantarum, L. Casei, L. paracasei	Properties of oat-based, yogurt-like beverage	[72]
Oat	L. brevis, P. damnosus	Properties of oat-based product	[167]
Oat	L. delbrueckii subsp. bulgaricus, L. brevis, S. thermophilus	Properties of oat-based, yogurt-like beverage, determination of EPS yield	[171]
Oat	L. reuteri, L. acidophilus, Bifidobacterium bifidum	Properties of oat-based product	[203]
Oat	Commercial yogurt culture (S. thermophilus, L. delbrueckii subsp. bulgaricus)	Properties of oat yogurt-type product	[57]
Millet	Commercial yogurt culture (S. thermophilus, L. delbrueckii subsp. Bulgaricus, Bifidobacterium sp.)	Properties of fermented millet beverages	[35]
Millet	Commercial yogurt culture (S. thermophilus, L. delbrueckii subsp. bulgaricus, Bifidobacterium sp.)	Properties of fermented millet beverages	[205]
Millet	L. brevis, L. fermentum	Carbohydrate content of pearl millet flour	[208]
Sorghum	W. confusa, L. paracasei, L. fermentum, L. brevis, L. plantarum	Volatile analysis of fermented cereal beverage	[24]
Buckwheat	Commercial starter culture (S. thermophilus, L. delbrueckii subsp. bulgaricus, Bifidobacterium sp.)	Fermentation of buckwheat beverages	[15]
Buckwheat	Lb. rhamnosus, Lactococcus lactis spp. lactis, L. lactis spp. cremoris, S. thermophilus	Growth and metabolic characteristics of selected LAB in buckwheat substrates	[195]
Buckwheat	Commercial yogurt culture (S. thermophilus, L. delbrueckii subsp. bulgaricus, Bifidobacterium sp.)	Characteristics of fermented buckwheat beverages	[85]
Quinoa	L. plantarum, L. casei, Lactococcus lactis	Characteristics of quinoa-based fermented beverage	[99]
Quinoa	L. plantarum, L. rhamnosus, W. confusa	Microbial, chemical, rheological, and nutritional properties of quinoa yogurt-like beverages	[100]
Quinoa	W. cibaria	Nutritional properties of quinoa-based yogurt	[169]
Quinoa	L. plantarum	Fermentation process, microbiological safety	[162]
Quinoa	Commercial starter culture (Bifidobacterium sp., L. acidophilus, S. thermophilus)	Nutritional properties of quinoa-based beverage fermented	[101]
Maize	L. paracasei	Properties of functional corn-based beverage	[25]
Maize	L. rhamnosus, S. thermophilus	African maize-based fermented food (kwete)	[27]
Maize	Spontaneous fermentation	Fermented cornmeal, digestibility of proteins	[209]
Emmer	L. plantarum, L. confusa, L. brevis, W cibaria, P. pentosaceus, L. rhamnosus	Characterization of fermented emmer, beverages	[165]
Malt, barley, and barley mixed with malt	L. plantarum, L. acidophilus	Functional and organoleptic properties of cereal-based probiotic drinks	[206]
Rice (red), barley buckwheat	L. casei, L. paracasei, L. parabuchneri, L. buchneri, L. fermentum, L. coryniformis, L. rhamnosus, P. parvulus, W. oryzae, S. thermophilus	Properties of cereal (red rice and barley)- and pseudocereal (buckwheat)-based substrates	[198]
Mixture of cereals	L. rhamnosus	Rye, barley, amaranth, buckwheat, oat	[2]
Mixture of cereals (rice, barley, emmer, oat)	L. plantarum, L. rossiae, W. cibaria, P. pentosaceus	Microbiological, textural, nutritional, and sensory properties of vegetable yogurt-like beverages	[52]
Rice, millet	Commercial starter culture (Bifidobacterium sp., L. acidophilus, S. thermophilus)	Bacterial population, color, flavor, texture, and overall acceptability of the beverages, shelf-life	[65]
Boza–Balkan drink (from cereals)	L. plantarum, L. rhamnosus, L. pentosus. L. paracasei	Antimicrobial activity, tolerance to gastric juice, bile salt hydrolase activity, adhesion to HT-29 and Caco-2 cell lines	[26]