What You Need to Know
During lactic‑acid fermentation, lactic acid bacteria convert lactose and other sugars into lactic acid, lowering the pH to 4.5–5.0 and enhancing protein digestibility. The acidic environment activates calcium or magnesium ions to cross‑link soy proteins, forming a gel network that traps water and yields a firm curd. The process also hydrolyses isoflavones, increasing their bioavailability.
The Science
Primary Reaction
Lactic acid fermentation of soy milk followed by ion‑mediated protein coagulation