合肥工业大学：富含维B的发酵豆奶开发新策略

富含维B的发酵豆奶:豆类功能食品开发的新策略

08-29, Review

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BackgroundIncreased consumption of soymilk driven with amplified health interest and ongoing scientific efforts have incited fascination in the imminent development of plant-based novel formulations. Over the time, conventional fermentation has been pertinent to exert preservation effects besides improving the flavor and texture of the soymilk for an adequate acceptability.Scope and approachWith the advent of advanced biotechnological interventions as systematic paradigms, improved starters are being employed to develop functional soymilk. This review integrates contemporary technical information about the imperative developmental benefits imparted by the soymilk consumption via the evolution of lactic acid bacteria from traditional starters to bioactive compounds producing bio-factories.Key findings and conclusionsThe novelty of this review is based on our holistic approach in collating the updated information on bioactivities of fermented soymilk in general while placing greater emphasis on the effects of advanced fermentation on soymilk functionality. The latest design to exploit custom-made strains in soymilk fermentation holds a promise which can be profitably implemented to meet consumer needs.

First Authors:
Yun-Yang Zhu

Correspondence Authors:
Kiran Thakur,Zhao-Jun Wei

All Authors:
Yun-Yang Zhu,Kiran Thakur,Jing-Yu Feng,Jia-Shen Cai,Jian-Guo Zhang,Fei Hu,Zhao-Jun Wei

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