Fermented Soy Milk (Traditional)

Description

Traditional fermented soy milk is prepared by natural fermentation of freshly prepared soy milk, producing a mildly sour beverage.

Fermentation process

• Soybeans soaked, ground, and cooked
• Soy milk cooled and fermented naturally
• Beverage consumed fresh

Reported microbiology (examples)

• LAB: Lactobacillus spp.

Functional relevance

• Improved digestibility of soy proteins
• Reduced beany flavor

References

(To be added)