An Overview of Lactic Acid Bacteria Applications for Healthful Soy Foods Development

SAVOY DE GIORI, G.,; AGUIRRE, L.; MARAZZA, J.; GARRO M.S.,

Biotechnology of Lactic Acid Bacteria: Novel Applications

Wiley-Blackwell

Lugar: Ames, IA 50014; Año: 2010; p. 289 - 300

The food industry is in continuous transition and is adopting an innovative and market-orientated position. This transformation is accompanied by an increasing demand for high value-added products that meet consumers’ demands of superior taste and convenience, health as well as safety. The increased interest to adopt healthy eating habits in order to prevent certain diseases drives to the study and development of new functional foods. Food-grade fermentations provide ingredients with new functionalities and  are  a  cost-effective manufacturing process that  uses microbial bioconversions as the heart of the production of functional metabolites. Soy derived foods, versatile and a rich source of essential nutrients, have recently received much attention for their preventive effects on certain chronic diseases. The lactic acid fermentation, one of the most practical methods for preserving foods, is able to enhance the nutritional and sensorial characteristics of fermented soy product. In recent years selected lactic acid bacteria strains have been thoroughly investigated for specific health effects. However, many proposed health effects still need additional investigation. In this article, health-promoting properties of fermented soy food obtained either directly by live lactic acid bacteria or indirectly as result of biogenic microbial metabolites derived from fermentation process will be discussed with special emphasis placed on new starter cultures with novel properties, helping to produce tastier, safer, and healthier soy products.