Abstract: A pre-fermented symbiotic matrix based on a cereal suspension containing encapsulated probiotics and prebiotics, the manufacturing process and the corresponding use are disclosed. The invention complements the actual functional food market solving problems inherent to reduced shelf-life of foods due to loss of probiotic viability to values below the minimum limits needed to promote biological activity. The invention also improves the enzymatic process in the preparation of the cereal base and the fermentative process conditions at different levels, namely the ability to control the concentration of sugars in the cereal suspension without adding sugars, increase protein and fiber content, reduce fermentation time to reduce energy consumption during the process and reduce the risk of contamination as well as promote long term microbial stability maintenance.

Abstract: A pre-fermented symbiotic matrix based on a cereal suspension containing encapsulated probiotics and prebiotics, the manufacturing process and the corresponding use are disclosed. The invention complements the actual functional food market solving problems inherent to reduced shelf-life of foods due to loss of probiotic viability to values below the minimum limits needed to promote biological activity. The invention also improves the enzymatic process in the preparation of the cereal base and the fermentative process conditions at different levels, namely the ability to control the concentration of sugars in the cereal suspension without adding sugars, increase protein and fiber content, reduce fermentation time to reduce energy consumption during the process and reduce the risk of contamination as well as promote long term microbial stability maintenance.

Abstract: A pre-fermented symbiotic matrix based on a cereal suspension (e.g., oat) containing encapsulated probiotics and prebiotics is pre-fermented with encapsulated probiotics and free and/or encapsulated prebiotics.

Abstract: The present invention is about a pre-fermented symbiotic matrix based on a cereal suspension, preferably oat, containing encapsulated probiotics and prebiotics, the manufacturing process and the corresponding utilization. The present invention's object is the development of a cereal symbiotic matrix, preferably from oat, pre-fermented with encapsulated probiotics and free and/or encapsulated prebiotics, with the aim of complementing the actual functional food market and solving problems inherent to the reduced shelf-life period of such foods due to loss of probiotic viability to values below the minimum limits needed in order to promote biological activity. Furthermore, the present invention's object is to improve the fermentative process conditions at different levels, namely fermentation time reduction in order to reduce energy consumption during the process and the risk of contamination reduction as well as promote long term microbial stability maintenance.