Physicochemical and Functional Properties of Lactobacillus Fermented Soybean Milk

¹ Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, 400067, China
² Department of Public Health, Our Lady of Fatima University, Valenzuela, 838, Philippines

^a Corresponding author’s e-mail: zhaoxin@cque.edu.cn

Abstract

In this research, the physicochemical and functional properties of Lactobacillus fermented soybean milk have been studied by testing the pH value, total acidity, viable bacteria count, amino acid nitrogen, and active isoflavones count of single strain and mixed strain fermented soybean milk. The results showed that, the nutritional value of fermented soybean milk was higher than that of unfermented soybean milk in general. At the same time, mixed strain fermented soybean milk showed better results than single strain in the above testing. Lactobacillus bulgaricus and Lactobacillus plantarum isolated from traditional fermented yogurt in Xinjiang can be used together as starter culture to soybean milk fermentation that can produce more beneficial components.