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

2025-08
Food chemistry: X 30

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

Study Design

Type: Review
Methods: This review summarizes the biotransformation of proteins, phenolics, lipids, and other substrates during fermentation and the associated improvements in antioxidant, antihypertensive, antimicrobial, and antidiabetic activities.

Microbial fermentation plays a crucial role in enhancing the functional and sensory qualities of soybean-based products. This review summarizes the biotransformation of proteins, phenolics, lipids, and other substrates during fermentation and the associated improvements in antioxidant, antihypertensive, antimicrobial, and antidiabetic activities. The potential mechanisms of action are discussed with reference to representative fermentation-derived metabolites. In addition, the effects of fermentation on flavor modulation are reviewed, including the reduction of bitterness and enhancement of umami perception, highlighting the contribution of amino acids and small peptides to overall sensory improvement. Future research should focus on elucidating the mechanistic links between fermentation-derived compounds and functional properties through strain improvement and multi-omics approaches, thereby providing a scientific foundation for the development of value-added fermented soybean products.

Research Insights

Supplement	Dose	Health Outcome	Effect Type	Effect Size	Source
Lactobacillus helveticus L10	—	Improved Antioxidant Activity	Beneficial	Moderate	View source associated improvements in antioxidant, antihypertensive, antimicrobial, and antidiabetic activities.
Lactobacillus helveticus L10	—	Improved Functional Properties of Food	Beneficial	Moderate	View source 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.