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Benefits of Fermented Soy Milk

The document discusses the benefits of modifying soy milk with Lactobacillus to enhance its nutritional properties, particularly for individuals with lactose intolerance and milk allergies. A study by Kim et al. (2014) suggests that fermentation can improve the health benefits of soy milk, particularly in managing serum lipids. The research aims to establish soymilk as a safe, bioactive alternative to traditional dairy products, highlighting its therapeutic potential when combined with beneficial bacteria.

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Jun Perez
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10 views1 page

Benefits of Fermented Soy Milk

The document discusses the benefits of modifying soy milk with Lactobacillus to enhance its nutritional properties, particularly for individuals with lactose intolerance and milk allergies. A study by Kim et al. (2014) suggests that fermentation can improve the health benefits of soy milk, particularly in managing serum lipids. The research aims to establish soymilk as a safe, bioactive alternative to traditional dairy products, highlighting its therapeutic potential when combined with beneficial bacteria.

Uploaded by

Jun Perez
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

LITERARY FOUNDATION

Since soybean-related products, such as soy milk, are traditional cuisine


consumed in Asia. Modifying the soy milk with a lactobacillus can have multiple benefits
for the people. Soybean provides high-quality proteins, fats, and carbohydrates and
contains no cholesterol or lactose. It is a plentiful and inexpensive source of nutrition for
lactose-intolerant individuals, vegetarians, and milk-allergy patients. The study of Kim,
et al. (2014), examined the efficacy of soymilk fermentation in facilitating its beneficial
effects on serum lipids, and to investigate novel molecular mechanisms of whole soy
milk as a serum lipid-based health-improving food source. And as a result, they have
suggested that fermentation might be an effective way to increase the beneficial effects
of soy on the dysregulation of lipid metabolism induced by a high cholesterol diet.
RATIONALE
Different soybean products are always considered as a traditional functional food and a
progress of biotechnology has led to some genetically modified crops including soy milk.
This study aims to improve and modify the plant-based drink produced by soybeans
which is soymilk with a good-bacteria called Lactobacillus. Also, this research will prove
that soymilk can be an alternative vitamin against diseases without harming the human
body with a lot of unknown chemicals. Moreover, soymilk can be a rich source of
bioactive antioxidants when fermented with a strong lactobacillus and both has
therapeutic attributes. Thus, the combination of soymilk and lactobacillus can be
beneficial to someone’s health.
References
Apostolidis, Emmanouil & Kwon, Y.-I & Ghaedian, R. & Shetty, Kalidas. (2007).
Fermentation of Milk and Soymilk by Lactobacillus bulgaricus and Lactobacillus
acidophilus Enhances Functionality for Potential Dietary Management of Hyperglycemia
and Hypertension. Food Biotechnology - FOOD BIOTECHNOL. 21. 217-236.
10.1080/08905430701534032.

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