Soymilk Fermentation and Enzymes Production

Authored by: Marisa S. Garro , Graciela Savoy de Giori

Handbook of Plant-Based Fermented Food and Beverage Technology

Print publication date:  May  2012
Online publication date:  May  2012

Print ISBN: 9781439849040
eBook ISBN: 9781439870693
Adobe ISBN:

10.1201/b12055-47

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Abstract

Soymilk is a substrate used for the production of a number of fermented products (fermented beverages, culture drinks, yogurt-like products, nondairy frozen desserts, cheese substitutes, tofu, sauces, and other typical Asian products). Different edible microorganisms (bacteria, yeast, and fungi) whose enzymes, particularly glycosidases, amylases, proteases, and lipases, hydrolyze the sugars, polysaccharides, proteins, and lipids to nontoxic products with flavors, aromas, and textures pleasant and attractive to the human consumer are used in the preparation of these fermented foods.

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