Description
Fermented soy products such as tofu and natto are produced by microbial conversion of soy proteins and carbohydrates into a range of bioactive compounds, yielding distinct textures and flavors.
Technical
During fermentation, lactic acid bacteria and molds hydrolyze soy proteins into peptides and free amino acids, while producing acids that lower pH and stabilize the matrix. Enzymes such as nattokinase are synthesized by Bacillus subtilis natto, and microbial metabolism generates B‑vitamins and reduces antinutrients like phytic acid and trypsin inhibitors.
Science
Primary Reaction
Microbial fermentation of soy proteins and carbohydrates producing lactic acid, enzymes, peptides, and bioactive compounds
Sensory Profile
Aroma ()
earthynuttyumamislightly sweetfermented
Origin & History
Civilization
Japanese, Chinese
Era