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 ”avors, aromas, and textures pleasant and attractive to the human consumer are used in the preparation of these fermented foods.