The fermentation of plant foods detoxifies and eliminates compounds that are inherently present in grains and legumes and have antinutritive properties, including cyanogenic glycosides, vicine and convicine, phytate, phenolic compounds, immune-reactive proteins and fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs). Contemporary food production has partially replaced fermentation of plant foods by alternative processes for production of nutritious plant foods. This communication explores the question whether the conversion of noxious components in plants by food fermentations remains relevant in contemporary food production, or, more pointedly worded, whether food fermentations are an essential ex situ digestion step for agricultural societies. Noxious compounds in grains and legume seeds contribute to irritable bowel syndrome, non-celiac wheat intolerance, and food allergies. Food fermentations provide an effective unit operation to improve tolerance of plant foods to sensitive individuals. In addition, they are a source of viable and active microorganisms that may provide additional health benefits.

植物性食品的发酵可解毒并消除谷物和豆类中固有存在的并具有抗营养特性的化合物，包括生氰苷，猪和弓形虫，肌醇六磷酸，酚类化合物，免疫反应性蛋白质和可发酵的寡糖，二糖，单糖和多元醇（ FODMAP）。当代食品生产已通过生产营养植物食品的替代方法部分替代了植物食品的发酵。本交流探讨了以下问题：通过食物发酵对植物中有害成分的转化是否仍与当代食物生产相关，或更明确地说，食物发酵是否是必不可少的非原生境地。农业社会的消化步骤。谷物和豆类种子中的有害化合物会导致肠易激综合症，非速效麦不耐症和食物过敏。食品发酵可提供有效的单元操作，以提高植物食品对敏感个体的耐受性。此外，它们是可以提供额外健康益处的活泼微生物和活性微生物的来源。