What You Need to Know
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.
The Science
Primary Reaction
Microbial fermentation of soy proteins and carbohydrates producing lactic acid, enzymes, peptides, and bioactive compounds