The recent increase in soymilk and tofu (coagulated soymilk) consumption, especially in Western countries, is due to the recognition of the health benefits of soy foods; consumption of soybean would prevent heart diseases. Since the amount and the type of coagulated biomolecules (such as isoflavones) will vary with the type of coagulant, this will inevitably alter their biological activity. Thi...

Abstract In the study, four potent Lactobacillus cultures of L. rhamnosus K4E, plantarum RD7, fermentum K7, and K16 were considered for production B-vitamins, organic acids biotransformation soy isoflavones. RD7 showed highest B 2 (0.84 μg mL −1 ) after 36 h, while exhibited maximum 12 (0.084 h. K4E produced 0.24 folate Highest lactate (16.43 acetate (5.86 was reported by K4E. butyrate (0.253 c...