How fermentation by lactic acid bacteria can address safety issues in legumes food products

摘要: Abstract Fermented Asian foods have recently gained popularity, crossing from communities to mainstream markets, in many western countries. However, less attention has been paid the safety of these foods. In South-East Asia, fermented products are still produced following traditional methods. Therefore, consumers not confident their microbial safety. The challenges awaiting fermentation Asia thus improve and quality a sustainable system producing tasty typical products. A possible solution could be use starter cultures able increase food stuffs. Starters also help standardize production process reduce ripening times. current review addresses role lactic acid bacteria on microbiological chemical legume based particular, reduction anti nutritional compounds (e.g. phytates) protein allergenicity is discussed. Moreover, starters can inihibit development amino acid-decarboxylating microbes preventing accumulation biogenic amines, they useful mycotoxins inhibit pathogens’ development. Finally, degradation pesticides analyzed.