Fermentation-induced changes in the nutritional value of native or germinated rye

Kati Katina, Kirsi-Helena Liukkonen, Anu Kaukovirta-Norja, Herman Adlercreutz, S.-M. Heinonen, A.-M. Lampi, J. Pihlava, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

168 Citations (Scopus)


Processing is important both for the sensory and nutritional quality of grains. In the case of whole grains, it especially may influence the levels and bioavailability of the bioactive compounds.
Yeast, lactic acid and mixed fermentation were shown to vary in their effects on native and germinated wholemeal rye flour. The presence of Saccharomyces cerevisiae was important for enhanced levels of the analysed compounds.
The levels of folates, free phenolic acids, total phenolic compounds, lignans and alkylresorcinols were increased especially by fermentation of germinated rye, which also resulted in lower pH when compared with native rye flour, the level of folate was increased up to seven-fold and that of free phenolic acids by up to ten-fold after germination and fermentation.
Tailored fermentation thus offers a tool to further increase the bioactive potential of wholemeal rye.
Original languageEnglish
Pages (from-to)348-355
JournalJournal of Cereal Science
Issue number3
Publication statusPublished - 2007
MoE publication typeA1 Journal article-refereed


  • rye
  • germination
  • sourdough fermentation
  • bioactive compounds

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