A method for producing low-fructan grain material by means of lactic acid bacteria, said method comprising the steps of - generating a seed starter from grain material by back slopping at least 6 times, wherein said grain material has a damaged starch content less than 0.5% by weight of said grain material, wherein the damaged starch content refers to a proportion of broken starch granules, to obtain the seed starter, which comprises lactic acid bacteria; and either 1)- mixing grain raw material with liquid and with said seed starter; - incubating the obtained mixture at 20 to 50°C for 4 to 72 hours; and - recovering the low-fructan grain material, which comprises 0 to 0.5% by weight of fructan; or 2)- isolating pure culture isolates from said seed starter, wherein the pure culture isolates comprise lactobacilli selected from Lactobacillus ultunensis, L. crispatus, L. amylovorus, L. amylovorans, L. sobrius and L. acidophilus; - mixing grain raw material with liquid and with said pure culture isolate(s); - incubating the obtained mixture at 20 to 50°C for 4 to 72 hours; and - recovering the low-fructan grain material, which comprises 0 to 0.5% by weight of fructan, wherein said grain raw material is wheat, rye, or barley, or a mixture containing any of these. - generating a seed starter from grain material by back slopping at least 6 times, wherein said grain material has a damaged starch content less than 0.5% by weight of said grain material, wherein the damaged starch content refers to a proportion of broken starch granules, to obtain the seed starter, which comprises lactic acid bacteria; and either 1)- mixing grain raw material with liquid and with said seed starter; - incubating the obtained mixture at 20 to 50°C for 4 to 72 hours; and - recovering the low-fructan grain material, which comprises 0 to 0.5% by weight of fructan; or 2)- isolating pure culture isolates from said seed starter, wherein the pure culture isolates comprise lactobacilli selected from Lactobacillus ultunensis, L. crispatus, L. amylovorus, L. amylovorans, L. sobrius and L. acidophilus; - mixing grain raw material with liquid and with said pure culture isolate(s); - incubating the obtained mixture at 20 to 50°C for 4 to 72 hours; and - recovering the low-fructan grain material, which comprises 0 to 0.5% by weight of fructan, 1)- mixing grain raw material with liquid and with said seed starter; - incubating the obtained mixture at 20 to 50°C for 4 to 72 hours; and - recovering the low-fructan grain material, which comprises 0 to 0.5% by weight of fructan; or - incubating the obtained mixture at 20 to 50°C for 4 to 72 hours; and - recovering the low-fructan grain material, which comprises 0 to 0.5% by weight of fructan; or 2)- isolating pure culture isolates from said seed starter, wherein the pure culture isolates comprise lactobacilli selected from Lactobacillus ultunensis, L. crispatus, L. amylovorus, L. amylovorans, L. sobrius and L. acidophilus; - mixing grain raw material with liquid and with said pure culture isolate(s); - incubating the obtained mixture at 20 to 50°C for 4 to 72 hours; and - recovering the low-fructan grain material, which comprises 0 to 0.5% by weight of fructan, - mixing grain raw material with liquid and with said pure culture isolate(s); - incubating the obtained mixture at 20 to 50°C for 4 to 72 hours; and - recovering the low-fructan grain material, which comprises 0 to 0.5% by weight of fructan,