engleski

Soymilk Fermentations

Health benefits of soymilk increase significantly after fermentation with bacteria such as lactobacilli and bifidobacteria. The antioxidative activity of fermented soymilk is remarkably stronger and glucoside isoflavones are hydrolyzed to active aglycones that have greater capabilities of absorption and bioavailability. Also, the undesirable beany taste of soymilk is removed by fermentation. Fermentation also makes existing proteins more digestible and reduces the content of the soy oligosaccharides, stachyose, and raffinose, which can cause digestive problems. The nutritional value is improved considerably by fermentation.

soymilk; fermentation; cultures

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