Elsevier

Food Control

Volume 110, April 2020, 106957
Food Control

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

https://doi.org/10.1016/j.foodcont.2019.106957Get rights and content

Abstract

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

Introduction

The food system is facing a crisis as consumers are confused by ambivalent information arising all along the food chain. Plant products bring on the one hand vitamins and micronutrients, they have a positive impact on the environment but, on the other hand, they might contain non-neglectable amounts of antinutritional factors (ANFs), toxic chemicals and toxins. For their culture, agroindustry promotes the facilitated culture of GMO while scientific studies reveal that the use of pesticide-resisting varieties results in many risks, including the increase in the level of pesticide in culture, in the soil and, ultimately, in the food (Bonny, 2016, Tsatsakis et al., 2017)). Some of these issues might find solutions in the future by the selection of low ANF-varieties, by improving cultural techniques, decreasing the use of chemicals, developing storage techniques avoiding mold contamination etc. but this will take time, especially in South-East Asia where farmers are often not enough trained and have economic limitations to implement the required changes in culture practices. Microorganisms functionalities in fermented foods can bring several advantages to consumers (Tamang, Shin, Jung, & Chae, 2016). As an efficient, rapid and low cost solution to nutritional and food safety concerns, the use of bio-remediation starters can be added to these benefits and this will be discussed in the present work with a special focus on legumes.

Section snippets

Fermented leguminous in South-East Asia

Legumes such as soybeans, black beans, green beans, peanuts … are common ingredients in South-East Asia for food production. They are popular for various reasons. In one hand, when grown, they have the possibility to supply nitrogen to the soil through a mycorrhizal association that makes this family of plant an actor of rotations in organic agriculture. On the other hand, their protein content is also very high making them good nutritional candidates to replace meat or milk, which production

Antinutritional factors: can metabolic properties of LAB respond the challenges?

Anti-nutritional factors (ANFs) are one of the main limitations for the development of legume-based foods. Since the early 80's, spontaneous fermentation, generally household, has been reported to degrade some leguminous ANFs such as phytates, trypsin inhibitors and lectins (Chompreeda & Field, 1984a; Reddy & Pierson, 1994). Most of the analyzed fermented soy derivatives contain very small amount of trypsin inhibitors and isoflavones, compared to the raw soybean, but still contain phytates (

Decrease of protein allergenicity through LAB-mediated hydrolysis

The main legume allergens are the proteins. These complex structures are difficult to degrade. The selection of legumes natural variants or the use of specific biotechnological processes can eliminate these particular proteins. However, they might also induce some side effects such as an increase in the protein synthesis pathways of the seed and the synthesis of other proteins that might be allergenic as well (Kroghsbo et al., 2014, Mills et al., 2009, Nowak-Wegrzyn and Fiocchi, 2009, Rahaman

Lactic acid bacteria as biopreservation agent against pathogenic bacteria

Besides decreasing antinutritional factors (ANFs) and allergy, lactic acid bacteria can fulfill a task of biopreservation. This word can be defined as the extension of shelf-life and food safety by the use of natural or controlled microbiota and/or their antimicrobial compounds (Ananou, Maqueda, Martínez-Bueno, Gálvez, & Valdivia, 2007).

Fermentation by lactic acid bacteria (LAB) is one of the most common methods of food biopreservation. In this process, organoleptic properties (unique flavor,

Biogenic amines, fermentation may be the risk, but also the solution

Microbial fermentation has been employed for millennia by mankind to prolong shelf life and improve texture and flavour of food stuffs. However, protein-rich raw materials can be a source of amino acids which can be converted into biogenic amines (BAs) by microorganisms. Biogenic amines are nitrogenous compounds of low molecular weight occurring in several fermented foods. The main BAs present in foods are histamine, tyramine, tryptamine, putrescine, cadaverine, and phenylethylamine (Gardini,

Mycotoxins in leguminous: can fermentation degrade what fungi have made?

Fermentation is the chemical process which converts substrates into product(s) by using microorganisms for example fungi, yeast and bacteria. There are many undesirable substances contaminating foods and feeds that are harmful to human and animal health. These include mycotoxins, which are widely present in food and feeds commodities. Microorganisms including fungi, yeast, and bacteria are able to eliminate mycotoxins. Additionally, various studies have been extensively reporting about their

Fermentation against chemicals from agriculture

The presence of chemicals and pesticides in plant products is a growing societal concern. Some studies point out that following recommendation to increase the dietary uptake of fruit and vegetables means often increasing the uptake of chemicals. For instance in Brasil, the cumulative intake of organophosphorus and carbamate pesticides by high consumers of fruits and vegetables has been evaluated to represent up to 169% of the Acute reference dose (ARfD) (Caldas & Jardim, 2011). This type of

Conclusion

Lactic acid bacteria are more and more used as a biopreservation agent against the development of pathogens and spoilage microorganisms in food products. They have also a potential to metabolize many compounds that are present in legumes and should be avoided in food products (Fig. 1). They can thus decrease antinutritional factors and allergens as well as chemicals and pesticides used for culture. They can eventually remediate the presence of toxins from other microorganisms like mycotoxins

Declaration of competing interest

None.

Acknowledgements

This work was funded by the Erasmus + AsiFood « Universities as key partners for the new challenges regarding food safety and quality in ASEAN » project, the Bualuang ASEAN chair professorship of Thammasat University and the French Embassy in Thailand. The author are thankful to Dr Giorgia Perpetuini for her active participation to the redaction of this text from bibliography on biogenic amines to the editing of the final manuscript, and to Dr Guillaume Da for his precious help to establish the

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