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

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...