Lactobacillus helveticus L10 and Improved Functional Properties of Food

• Microbial fermentation of soybeans: synergistic enhancement of bioactivity and sensory properties.

  • 2025-08
  • Review
  • Food chemistry: X 30
  • • Ruizhen Gong
    • Zsolt Zalán
    • Jiajia Song
    • Huayi Suo

  • PubMed: 41049771
  • DOI: 10.1016/j.fochx.2025.102924

  2 Insights on

  • Improved Functional Properties of Food

  • Low evidence

  Microbial fermentation plays a crucial role in enhancing the functional and sensory qualities of soybean-based products... associated improvements in antioxidant, antihypertensive, antimicrobial, and antidiabetic activities.

  Effect

  Beneficial

  Effect size

  Moderate