## 5 New-Quality--Processing of Foodstuff by Probiotic Bacteria In Vitro  
Malting of cereal grains and probiotic lactic acid fermentation of plant-based media increase the nutritional quality of final products. Fermentation is one of the oldest technologies in food processing. LAB are commonly used for the fermentation of a large variety of foods. Most of the commercialised lactic acid fermented products originate from dairy sources. Although they are good matrices for probiotics, their consumption is limited because of growing both veganism and the number of lactose-intolerant individuals and propagation of various restricted diets. Thus, the development of non-dairy probiotic products, such as fruits, vegetables, and cereals as food matrices, is very promising [63]. Particularly, products from cereals fermented with probiotic bacteria pay considerable attention as a cheap way to nutritionally rich food either with or without probiotic bacteria. The most common fermented products of grain origin are presented in Table 1. In many cultures, including Western countries, many fermented products are heated and cooked prior to consumption. These procedures kill probiotic microorganisms [9]. \begin{table}
\begin{tabular}{c c c c} \hline
**Dish** & **Fermented Source** & **Country** & **Fermentig Species** \\ \hline \multicolumn{4}{c}{**Beverages**} \\ \hline \multicolumn{4}{c}{Non-alcoholic} \\ \hline Amazake & rice & Japan & _Apergillus_ spp. \\ Boza & various cereals & Balkan countries & _Leuconostoc_ spp., \\  & & & _Lactobacillus_ spp. \\ Bhaati jaanr & rice & Himalaya countries & _Saccharomyces_ spp. \\ Bushera & sorghum, millet & Central Africa & _Lactobacillus_ spp. \\ Haria & rice & India & _Bifidobacterium_, \\ Koko & pearl millet & Ghana & _Saccharomyces_ spp. \\ Kvass & rye bread, rye and barley & & _Lactobacillus_ casei, \\  & malt/flour & Russia, Ukraine & _Lactobacillus_ super. \\ Mahewu & maize & Central Africa & _Lactate_ producing bacteria \\ Malta & barley, hops & Denmark, Germany, & _Saccharomyces_ spp. \\ \hline \end{tabular}
\end{table} 
Table 1: Products from fermented cereals. and intestine developing anti-inflammatory, immunomodulatory, anti-obesogenic, antihypertensive, anti-proliferative, antioxidativeative, and hypocholesterolemic activity. In the food, as well medical technology, fermentation is the most common source of postbiotics. An increase in the B vitamins content in cereal grains presents another spectacular example of postbiotic fermentation. Grains contain considerable levels of the B group vitamins. Frequently, these vitamins are removed upon milling or destroyed on thermal processing. Fermentation of cereals, as well as their pre-treatment with LAB, supports bacterial synthesis elevating the content of vitamins B1, B2, B3, B9, B11, and B12. Potentially it is a strategy for increasing the B vitamin content in cereal-based products [65; 66]. LAB fermentation of grains significantly enhanced levels of total lysine, protein fractions, sugars, soluble dietary fibre in vitro, and bioavailability of Ca, Fe and Zn. Also, LAB fermentation of wheat could provide antihypertensive angiotensin I converting enzyme (ACE)-inhibitory peptides and \(\alpha\)-aminobutyric acid (GABA) and antioxidant peptides [67; 68]. There are attempts to use enzymes instead of probiotic bacteria to get more specific effects. Purified phytases from _Bifidobacterium longum_ spp. _infantis_ and _Bifidobacterium pseudocatenulatum_ reduced the content of phytates in cereal mixtures and led to increased levels of myo-inositol triphosphate. They also increased the solubility of zinc [69]. The new approach is not only connected with enriching food in postbiotics, but also with the deletion of some potentially harmful components of the food during probiotic-induced fermentation. It was found that fermentation with probiotic bacteria _L. paracasei_ CBA L74 decreases the concentration of harmful gliadin peptides in celiac patients [70]. The mechanism involves LAB proline-specific peptidase systems.