Fermented foods are gaining popularity throughout the food industry, and research is showing the benefits extend well beyond their unique flavors. To see how fermentation and probiotics might benefit common food products, scientists in Spain fermented breads with yeast and various strains of lactic acid bacteria (a popular probiotic) then exposed them to A. Parasiticus (a mold that can produce dangerous aflatoxins) and monitored their freshness for 15 days. In the breads treated with lactic acid bacteria, the mold produced 84.1-99.9% fewer dangerous aflotoxins, and some of the breads’ shelf life was improved by 3-4 days compared to breads without the lactic acid bacteria, demonstrating how traditional culinary techniques (such as long sourdough fermentation) might be applied to modern food problems and products.
Food Control. 2016 Sept;67:273-277. (Saladino et al.)