Traditional Fermentation Process Research Articles

Probiotic and related properties of a novel lactic acid bacteria strain isolated from fermented rose jam

In the present study, 61 strains of lactic acid bacteria (LAB) were isolated from ten spontaneously fermented rose jams and were screened through a series of in vitro probiotic tests, including resistance to low pH, bile salts, simulated gastric and simulated pancreatic digestion, as well as antibiotic susceptibility. Five isolates showed good probiotic activity and were identified as P. pentosaceus MP3, P. pentosaceus MP11, P. pentosaceus MP13, P. pentosaceus MP16, and P. pentosaceus MY8 by 16 S rRNA sequencing. Among them, P. pentosaceus MP13 had the best characteristics, which were similar to or even better than the reference probiotic L. plantarum ATCC 8014. In addition, the technological performance of P. pentosaceus MP13 as a rose jam starter was evaluated. Compared with the spontaneously fermented control (without inoculum), rose jam fermented with MP13 increased anthocyanin, total flavonoid total phenol, and DPPH contents in the rose jam, and improved the flavor of the rose jam. These results indicate that the MP13 strain has potential probiotic properties, and is suitable to be used as a candidate probiotic bacteria and starter culture to improve the traditional fermentation process and develop functional foods.

Physiochemical property changes and mineral element migration behavior of bamboo shoots during traditional fermentation process

The pH value, color, microbial property, texture, microstructure, and mineral element migration behavior of bamboo shoot (Dendrocalamus latiflorus) during traditional fermentation process were studied for 42 days to evaluate the effect of such processing method on its physiochemical properties. The result revealed that pH value of the fermentation broth and the textural property of bamboo shoots, gradually decreased during the fermentation process. The SEM analysis indicated that the cell wall began to collapse and the cell structure was damaged on day 28. The content of selenium, iron, and manganese before fermentation was 57.5, 6.84, and 2.87 mg/kg, respectively, and on day 30, decreased to 29.4, 3.87, and 1.13 mg/kg, respectively. The trend in mineral element migration during fermentation was accordance with changes in sensory quality, hardness, chewability, and cohesion of bamboo shoots. The study could provide potential references for quality control of fermented bamboo shoot as health enhancing food. Practical applications Fermented bamboo shoot is a kind of favorite food in China. During fermentation, the physiochemical property and mineral element content gradually changed. The best compromise between pH value, color, microbial property, microstructure, texture, and mineral element migration could be achieved by modulating the fermentation conditions. The research result provided guideline for quality control of fermented bamboo shoot and improvement of fermentation technique.

Exploring core microbiota responsible for the production of volatile flavor compounds during the traditional fermentation of Koumiss

This study aimed to explore the core microbiota involved in the production of volatile flavor compounds during the fermentation of traditional Koumiss. Microbiological analysis based on high-throughput sequencing (HTS) demonstrated that Lactobacillus, Lactococcus, Acetobacter, Streptococcus, Serratia, and Leuconostoc bacteria as well as Kazachstania, Kluyveromyces, Trichosporonaceae, Pichia, and Candida fungus were the predominant genera during the traditional fermentation process. A total of 112 volatile compounds were identified in fresh mare's milk and during the simulation of the traditional brewing process. Heatmaps and Cluster Analysis revealed that the flavor formation of Koumiss is largely determined by the types and contents of acids, esters, and alcohols. Furthermore, the correlations between microbiota succession and volatile flavor dynamics were explored through bidirectional orthogonal partial least squares (O2PLS) based correlation analysis. Four bacterial genera (Lactobacillus, Acetobacter, Lactococcus, Pseudomonas), and two fungal genera (Kazachstania, and Candida) were determined as the core microbiota for production of the main volatile flavor compounds of Koumiss. The information provided in this study is beneficial in understanding the fermentation mechanism of traditional Koumiss, and to provide a theoretical basis and quality control guidance for the semi-industrial or industrial production of Koumiss.

Change in phenolic compound content, reductive capacity and ACE inhibitory activity in noni juice during traditional fermentation

Morinda citrifolia L., also known as noni, has a long history of traditional use in the Hawaiian and Taihitian islands as cure-all medicine. Recently, commercial noni juice products have been imported from different countries and delivered directly to consumers with claims of multiple health benefits, including anti-cancer and immuno-stimulating activities. In this study, phenolic compounds content, free radical and superoxide anion radical scavenging activities were determined in two noni juices with different extent of maturity from traditional fermentation process. Ripe noni fruits gave higher juice yield with a lighter color. In general, juice from ripe fruits contained higher total quantities of phenolic compounds, condensed tannins, flavonoids and scopoletin, and thus exhibiting better scavenging capacity for free radical, superoxide anion radicals and H2O2 and higher ACE inhibitory activity. Fermentation processing gave better juice recovery, whereas prolonged fermentation time reduced the reductive phytochemical content and some related bioactivities.

Design and performance of ohmic-based fermentor model for controlling fermentation process

Traditional fermentation process usually takes a long time and hard to achieve and maintain the optimum temperatures condition. The controlled fermentation process can be done using a fermentor for conditioning the temperature at the beginning of the process as bacteria and yeast can develop optimally at certain temperatures. However, traditional heaters that utilize heat transfer by conduction and convection have not been able to homogenize the temperature of products so that the fermentation process is not well controlled. Heating technology that has great potential to produce fast and uniform heating is by using ohmic technology. This research aims to design and to conduct a test of ohmic-based fermentor model. Methods used in this study were a functional and structural analysis of fermentor design and performance test of the fermentor model. The test was conducted using two materials as the heated product (0.02 M NaCl solution as a liquid product and soybean as a non-liquid product) with three variations of voltage treatment (110, 165, and 220 V). Design of the ohmic-based fermentor model had been constructed and tested. Analysis of alternative methods, types, and ohmic fermentor material has been carried out as a reference in designing. Test results showed that the fermentor had been proven to be able to maintain, control, and monitor the temperature in the reactor in real-time. The energy efficiency achieved a high value of 81.96% up to 86.29%. The temperature distribution in the fermentor was also determined uniform for both liquid and non-liquid products with the average value of 40.01±0.16°C (the reference temperature is 40°C). It was indicated that the fermentor model can be used for further fermentation test using various products.

Efficient ex-situ biosynthesis of vitamin B12 by Propionibacterium freudenreichii using membrane separation coupling technology

Propionibacterium freudenreichii has been successfully applied to industrial anaerobic production of vitamin B12. In the traditional fed-batch fermentation process, 5,6-dimethylbenzimidazole (DMB) is used as a precursor. However, DMB can inhibit the synthesis of vitamin B12 metabolic intermediates, which is not conducive to semi-continuous fermentation of P. freudenreichii. To improve the fermentation efficiency, vitamin B12ex-situ biosynthesis was proposed and a membrane separation coupling fermentation technology was designed with adenosylcobinamide (Ado-cbi) as the indicator signal. The results showed that P. freudenreichii cells should be partly separated online at 84 h with 0.22-μm spiral membrane. The fourfold concentrated suspension was suitable for ex-situ biosynthesis of vitamin B12 with the addition of 3.60 mg L−1 DMB at 30 ℃ and pH 7.0. In the semi-continuous coupling fermentation process, vitamin B12 concentration reached 56.76 ± 3.86 mg L−1, an improvement of 161.6 %, while reutilizing fermentation wastewater and improving the anaerobic fermentation efficiency of P. freudenreichii.

Lactobacillus delbrueckii is the key functional microorganism of natural fermented tofu sour water involved in the traditional coagulation of Chinese Huizhou Mao-tofu

Mao-tofu is traditionally coagulated by natural fermented tofu sour water (NFTSW), which contains large numbers of microorganisms from the environment. Nonetheless, the microorganisms accountable for coagulation require further analysis and characterization. Our aim was to evaluate the bacteria in NFTSW that carry out the traditional fermentation process of Mao-tofu by using polymerase chain reaction-denaturing gradient gel electrophoresis. Results show that Lactobacillus ultunensis, Enterococcus bulliens, Lactobacillus graminis, Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. lactis, and Lactobacillus mucosae are the primary bacteria involved in brewing. Furthermore, 6 types of lactic acid bacteria were sequestered from NFTSW by methodology dependent on culture and their acid-producing abilities were analyzed. The results indicated that strain L1, which was identified as Lactobacillus delbrueckii, produced the highest lactic acid content of 2.85 g/100 mL. Simulated coagulation further confirmed that strain L1 was preferable for Mao-tofu coagulation through the evaluation of textural properties, volatile flavour compounds, and sensory characteristics. The results suggested that Lactobacillus delbrueckii might be the core functional microorganism significantly contributing to flavor compound synthesis during the traditional production of Chinese Huizhou Mao-tofu. The research method we used in this investigation may encourage detection of the main microorganisms with different roles involved in other food fermentation processes.

Characterization of Microbial Diversity and Community Structure in Fermentation Pit Mud of Different Ages for Production of Strong-Aroma Baijiu.

In the traditional fermentation process of strong-aroma Baijiu, a fermentation pit mud (FPM) provides many genera of microorganisms for fermentation. However, the functional microorganisms that have an important effect on the quality of Baijiu and their changes with the age of fermentation pit (FP) are poorly understood. Herein, the Roche 454 pyrosequencing technique and a phospholipid fatty-acid analysis were employed to reveal the structure and diversity of prokaryotic communities in FPM samples that have been aged for 5, 30, and 100 years. The results revealed an increase in total prokaryotic biomass with an FP age; however, Shannon’s diversity index decreased significantly (p < 0.01). These results suggested that a unique microbial community structure evolved with uninterrupted use of the FP. The number of functional microorganisms, which could produce the flavor compounds of strong-aroma Baijiu, increased with the FP age. Among them, Clostridium and Ruminococcaceae are microorganisms that directly produce caproic acid. The increase of their relative abundance in the FPM might have improved the quality of strong-aroma Baijiu. Syntrophomonas, Methanobacterium, and Methanocorpusculum might also be beneficial to caproic acid production. They are not directly involved but provide possible environmental factors for caproic acid production. Overall, our study results indicated that an uninterrupted use of the FP shapes the particular microbial community structure in the FPM. This research provides scientific support for the concept that the aged FP yields a high-quality Baijiu.

Modeling of industrial-scale anaerobic solid-state fermentation for Chinese liquor production

Traditional solid-state fermentation processes can give fluctuating product quality and quantity due to difficulties in control and scale up. This paper describes an engineering study of an industrial-scale anaerobic solid-state fermentation process for Chinese liquor (Baijiu) production, aimed at better understanding of the traditional process, as an initial step for future optimization. This mixed-culture fermentation is done in 0.44-m3 vessels embedded in the soil. At this scale, the fermentation is limited by product inhibition. We developed mathematical models based on the Han-Levenspiel equation for product inhibition, with parameters derived from measured data. The models accurately predicted the concentrations of starch and dry matter. A model with radial conduction into a small soil volume around the fermenter and consecutive vertical conduction into the underlying soil accurately predicted the pit temperature in the heating and cooling phases. This model is very sensitive to the values used for the enthalpies of combustion, meaning that direct measurement of the heat production rate would be preferable. In the industry practice, the fermenter volume can be from around 0.20 to 15.00 m3. The model predicts that overheating will occur not only in larger fermenters, but also in the 0.44-m3 fermenters when the soil temperature is high in summer. Our model predictions are consistent with observed behavior in the industry. Our findings can be used to improve this traditional process, as well as similar systems.

Integrated transcriptomic and proteomic analysis of the acetic acid stress in Issatchenkia orientalis.

Issatchenkia orientalis known as a multi-tolerant non-Saccharomyces yeast, which tolerant environmental stresses, exhibits potential in wine making and bioethanol production. It is essential for the growth of I.orientalis to tolerant acetic acid in the mixed cultures with Saccharomyces cerevisiae. In this work, RNA-sequence and TMT (Tandem Mass Tag) were used to examine the comprehensive transcriptomic and proteomic profiles of I.orientalis in response to acetic acid. The results showed that 876 genes were identified differentially transcribed in I.orientalis genome and 399 proteins expressed in proteome after 4hr acetic acid (90mM, pH 4.5). The comprehensive analysis showed a series of determinants of acetic acid tolerance: Glycolysis and TCA cycle provide enough nicotinamide adenine dinucleotide to effectively convert acetic acid. Genes associated with potassium, iron, zinc, and glutathione synthesis were upregulated. The same changes of differentially expressed genes and proteins were mainly concentrated in chaperones, coenzyme, energy production, and transformation. PRACTICAL APPLICATIONS: In addition to the main fermentation products, wine yeast also produces metabolite acetic acid in the fermentation process, and yeast cells are exposed to acetic acid stress, which restrains cell proliferation. Issatchenkia orientalis exhibits great potential in winemaking and bioethanol production. The yeast is known as a multi-tolerant non-Saccharomyces yeast that can tolerate a variety of environmental stresses. In this study, RNA-Seq and TMT were conducted to investigate the changes in transcriptional and proteomic profile of I.orientalis under acetic acid stress. The knowledge of the transcription and expression changes of the I.orientalis is expected to understand the tolerance mechanisms in I.orientalis and to guide traditional fermentation processes by Saccharomyces cerevisiae improving its high resistance to acetic acid stress.

IL-17A inhibitions of indole alkaloids from traditional Chinese medicine Qing Dai

Ethnopharmacological relevanceQing Dai, a famous traditional Chinese medicine (TCM), is prepared by a traditional fermentation process with the aerial part of Strobilanthes cusia. Currently, this TCM could treat various clinical inflammatory diseases, such as ulcerative colitis and psoriasis, however, the bioactive components of Qing Dai are unknown clearly. Aim of the studyTo isolate and identify the anti-IL-17A components of Qing Dai. Materials and methodsSilica, RP-18 gels, and size exclusion resin were used for column chromatography to isolate the pure compounds. The structures of isolates were elucidated by NMR, MS, UV, IR spectra, and optical rotation. IL-17A protein and gene expressions were also evaluated in the Th17 cell model and luciferase reporter assay, respectively. ResultsTwo indole alkaloids, including one new indigodole D and cephalandole B, were isolated from Qing Dai. Indigodole D could inhibit IL-17A protein production during the Th17 polarization (EC50: 2.16 μg/mL) or after the polarization (EC50: 5.99 μg/mL) without cytotoxicity toward Th17 cells. Cephalandole B did not inhibit the IL-17A protein secretion. Nevertheless, both isolates notably inhibited IL-17A gene expression, especially cephalandole B, in a dose-dependent manner in Jukat cells with IL-17A luciferase reporter. ConclusionsIndole alkaloids, indigodoles A, C, D, tryptanthrin, and indirubin could contribute to anti-IL 17A properties of Qing Dai. The possible biogenetic mechanisms of above-mentioned indoles were also speculated in this investigation for further promising anti-IL-17 lead drugs development.

Low-sugar yogurt making by the co-cultivation of Lactobacillus plantarum WCFS1 with yogurt starter cultures

Yogurt making traditionally relies on the simultaneous utilization of 2 starters: Streptococcus thermophilus and Lactobacillus bulgaricus, but these 2 strains normally metabolize the glucose portion of lactose and release galactose into extracellular medium, resulting in high levels of residual galactose and unfermented lactose in yogurt, which leads to several industrial and health concerns. In this study, we found that Lactobacillus plantarum could effectively metabolize both lactose and galactose. Comparative genomic analysis demonstrated the constant presence of a chromosome-encoded Leloir pathway for galactose metabolism in Lb. plantarum species, and the gal operon was driven by a strong constitutive promoter in Lb. plantarum WCFS1, displaying great potential in low-sugar yogurt making. To test this hypothesis, Lb. plantarum WCFS1 was co-cultured with S. thermophilus or Lb. bulgaricus in lactose-based medium. Results showed that lactose was consumed completely and galactose was metabolized efficiently. For yogurt making, co-cultivation of Lb. plantarum WCFS1 with yogurt starter cultures produced a higher reduction of total sugar content compared with the traditional fermentation processes. In addition, the sensory analysis indicated that the yogurt fermented with yogurt starter cultures and Lb. plantarum WCFS1 was acceptable to consumers in appearance, texture, and flavor. Therefore, this study emphasized the potential to manufacture low-sugar yogurt by the co-cultivation of Lb. plantarum with yogurt starter cultures.

Development of Starter Culture for the Production of African Condiments and Seasoning Agents

As a process, food fermentation dates back at least 6000 years and is likely to be derived from microbial interactions of an appropriate nature. Fermentation has allowed our ancestors to survive the winter season in temperate and cooler regions and those in the tropics to survive the periods of drought by improving food shelf-life and safety. Traditional fermentation process is still used as a replacement where there is no refrigeration or other means available for food storage. In general, fermented foods can be defined as foods produced through controlled microbial growth and the conversion of food components through enzymatic actions. They are generally appreciated for characteristics such as pleasant taste, aroma, texture and improved cooking and processing properties. Microorganisms contribute to the development of characteristic properties such as taste, smell, visual appearance, texture, shelf-life and protection by virtue of their metabolic activities. Enzymes indigenous to the raw materials may play a role in enhancing these characteristics. The use of starter cultures is a hallmark of industrial food fermentation and their introduction has been followed by a continuous search to improve them. Examples of desired properties in starter cultures include robustness during manufacturing, fast growth, high biomass yield and product yield and specific organoleptic properties. Quality, safety and acceptability of traditional fermented foods may be significantly improved through the use of starter cultures selected on the basis of multifunctional considerations, also taking into account the probiotic concept and possibilities offered for improved health benefits. Focused studies toward the introduction of starter cultures for small-scale fermentations seem more than justified, and in fact, deserve the highest priority.

Review transglutaminases: part II-industrial applications in food, biotechnology, textiles and leather products.

Because of their protein cross-linking properties, transglutaminases are widely used in several industrial processes, including the food and pharmaceutical industries. Transglutaminases obtained from animal tissues and organs, the first sources of this enzyme, are being replaced by microbial sources, which are cheaper and easier to produce and purify. Since the discovery of microbial transglutaminase (mTGase), the enzyme has been produced for industrial applications by traditional fermentation process using the bacterium Streptomyces mobaraensis. Several studies have been carried out in this field to increase the enzyme industrial productivity. Researches on gene expression encoding transglutaminase biosynthesis were performed in Streptomyces lividans, Escherichia coli, Corynebacterium glutamicum, Yarrowia lipolytica, and Pichia pastoris. In the first part of this review, we presented an overview of the literature on the origins, types, mediated reactions, and general characterizations of these important enzymes, as well as the studies on recombinant microbial transglutaminases. In this second part, we focus on the application versatility of mTGase in three broad areas: food, pharmacological, and biotechnological industries. The use of mTGase is presented for several food groups, showing possibilities of applications and challenges to further improve the quality of the end-products. Some applications in the textile and leather industries are also reviewed, as well as special applications in the PEGylation reaction, in the production of antibody drug conjugates, and in regenerative medicine.

Isolation And Characterization Of Fermenting Yeast From Traditional Ethanol Production

Ethanol fermentation still plays a significant role in the industry, as it has a huge economical value. Saccharomyces cerevisiae is the most often culture being used for this fermentation because its superiority in producing ethanol. However, this yeast also showed its limitation because of the toxic effects of ethanol to the cells. This research was done to isolate new fermenting yeasts from traditional fermentation process in Solo, Central Java, with the hope to obtained more potential strains. A series of isolation and purification steps were done and two potential yeasts isolates obtained. They are identified as Schizosaccharomyces pombe and Zygosaccharomyces parabailii, respectively. At least one isolates showed comparable ethanol fermentation capacity compared to S. cerevisiae and deserve further research.

The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine

Gutian Hong Qu glutinous rice wine (GHQW) is a representative alcoholic beverage in China. During its traditional brewing process, multiple strains are involved. However, the roles of these microorganisms, particularly their contributions to aroma formation, are poorly understood. Therefore, in this study, the dynamics of volatile components and microbial succession during the traditional fermentation process of GHQW were monitored, by using HS-SPME-GC/MS and high throughput 16 S rRNA and ITS sequencing techniques. Following a 32-day semi-open solid-state fermentation, massive changes in volatile profile and microbial communities were observed. Based on these, the potential correlations between volatile components and microorganisms during the fermentation were explored by using Pearson correlation analysis. It was revealed that 3 bacterial taxa, including Lactococcus lactis, Burkholderia gladioli and Cronobacter helveticus, and 5 fungal taxa, including Wickerhamomyces anomalus, Saccharomyces cerevisiae, Aspergillus vitricola, Aspergillus penicillioides and Monascus purpureus, showed strong connections with various volatile components. Thus these bacteria and fungi might play crucial roles in volatile components biosynthesis, and thus were preliminary considered as core functional microorganisms for GHQW brewing. The detailed information on the dynamic changes of volatile components and microbial communities throughout GHQW brewing can further expand our understanding of the formation mechanisms of GHQW aroma.

Bioethanol production from microalgae polysaccharides.

The worldwide growing demand for energy permanently increases the pressure on industrial and scientific community to introduce new alternative biofuels on the global energy market. Besides the leading role of biodiesel and biogas, bioethanol receives more and more attention as first- and second-generation biofuel in the sustainable energy industry. Lately, microalgae (green algae and cyanobacteria) biomass has also remarkable potential as a feedstock for the third-generation biofuel production due to their high lipid and carbohydrate content. The third-generation bioethanol production technology can be divided into three major processing ways: (i) fermentation of pre-treated microalgae biomass, (ii) dark fermentation of reserved carbohydrates and (iii) direct "photo-fermentation" from carbon dioxide to bioethanol using light energy. All three technologies provide possible solutions, but from a practical point of view, traditional fermentation technology from microalgae biomass receives currently the most attention. This study mainly focusses on the latest advances in traditional fermentation processes including the steps of enhanced carbohydrate accumulation, biomass pre-treatment, starch and glycogen downstream processing and various fermentation approaches.

Isolation of Acetic Acid Bacteria and Preparation of Starter Culture for Apple Cider Vinegar Fermentation

Vinegars are commonly used as food condiments and preservatives. Apple cider vinegar (ACV) is also used in the Ayurvedic pharmaceutical industry because of its medicinal properties. Since specifically selected starter cultures for commercial vinegar production are not readily available, apple juice supplemented with sugar is commonly inoculated with a microbiologically undefined culture obtained from the previous batch of ACV. The present work focuses on the isolation of yeasts and acetic acid bacteria from ACV and the preparation of a starter culture. ACV was produced in a bench scale bioreactor using a traditional fermentation process wherein an acetic acid concentration of 3.8% was obtained after three weeks. Several acetic acid bacteria (AAB) were isolated from ACV using selective media. Microscopy revealed the cultures to be gram negative to gram variable short rods. The growth pattern of the isolates on differential media and biochemical tests suggested the presence of Acetobacter and Gluconobacter species. Ten potent isolates were selected for starter culture preparation. Two consortia were formulated with five AAB isolates in each along with a yeast isolate and used for ACV production, wherein an acetic acid concentration of 4.2% - 4.9% was obtained in 10 - 12 days. Thus, these two starter cultures with locally isolated AAB can be used for the commercial production of apple cider vinegar.

Effect of Traditional Fermentation Process on the Nutrient and Anti-nutrient Content of Maize and African Locust Beans

The nutrient content of cereals and legumes are not readily bioavailable due to the presence of anti-nutrients in them. This study examined the effect of traditional fermentation process on the proximate nutritional composition (moisture, ash, protein, fat and fibre content) and anti-nutrient (tannic acid) content of maize and African locust beans (ALB). The samples were processed by soaking, milling (maize), boiling and de-hulling (ALB) and were fermented for 0 h, 24 h, 48 h and 72 h. Samples were taken on each period for the various analysis. Traditional fermentation increased protein and fat content of maize by 35.76% and 25.91% and that of ALB by 14.18% and 8.84% respectively. Ash, fibre and tannic acid content decreased by 24.12%, 10.2% and 18.29% for maize and 15.86%, 37.14% and 70.458% for ALB respectively. It was observed in this study that 72 h of fermentation had significant effects on almost all proximate nutritional compositions and anti-nutrient analyzed with the exception of moisture content of both samples and ash content of ALB while 48 h of fermentation had significant effects only on protein content of maize and tannic acid content of both samples (P<0.05). There was no significant effect observed for 24 h of fermentation (P<0.05).

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes.

Cereals and legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduced bioaccessibility of nutrients through binding and entrapment thereby limiting their release from food matrices. The interactions of nutrients with antinutritional factors are the main factor hindering nutrients release. Trypsin inhibitors and phytates inherent in cereals and legumes reduce protein digestibility and mineral release, respectively. Interaction of phytates and phenolic compounds with minerals is significant in cereals and legumes. Fermentation and germination are commonly used to disrupt these interactions and make nutrients and phytochemicals free and accessible to digestive enzymes. This paper presents a review on traditional fermentation and germination processes as a means to address myriad interactions through activation of endogenous enzymes such as α‐amylase, pullulanase, phytase, and other glucosidases. These enzymes degrade antinutritional factors and break down complex macronutrients to their simple and more digestible forms.