Enhancing food safety in soybean fermentation through strategic implementation of starter cultures

• DOI: 10.1016/j.heliyon.2024.e25007
• Publication Date: 2024-01-21T09:30:54Z
• Authors: Xin Hui Chin; Hosam Elhalis; Yvonne Chow; Shao Quan Liu
• Keywords: Starter

Fermented soybean products have played a significant role in Asian diets for long time. Due to their diverse flavours, nutritional benefits, and potential health-promoting properties, they gained huge popularity globally recent years. Traditionally, fermentation is conducted spontaneously, using microorganisms naturally present the environment, or inoculating with traditional starter cultures. However, many health risks are associated consumption of these traditionally fermented due presence food pathogens, high levels biogenic amines mycotoxins. The use culture technology has been well-studied years confers advantages over methods strict control inoculated. This review provides comprehensive microbial safety products, how adopting can help mitigate ensure products.