What You Need to Know
The fermentation of soy products involves lactic acid bacteria converting sugars into lactic acid, which lowers pH and promotes the release of isoflavones such as genistein and daidzein, enhancing bioavailability. Low‑temperature steaming preserves vitamin C by minimizing oxidative degradation, while simmering tofu at 80‑85 °C improves texture without denaturing the delicate protein matrix. Microbial oxidation of pu‑erh tea at 25‑30 °C over months generates polyphenols like catechins and theaflavins that are linked to mindfulness practices.
The Science
Primary Reaction
Microbial fermentation and oxidation of plant proteins and tea leaves