Natto (Japanese Fermented Soybeans) - Serious Eats
网页2023年4月7日 · Natto consists of boiled soybeans that have been inoculated with a bacterium called B. subtilis (which is sold and known colloquially as nattokin, or natto bacteria), and then allowed to ferment. The sticky and gooey strands characteristic of natto are actually a bacterial biofilm that the probiotic cultures secrete.
List of fermented soy products - Wikipedia
网页A category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East and Southeast Asia. In some cases, such as in the production of miso , other varieties of beans such as broad beans, may also be used.
Fermented Soy Products and Their Potential Health Benefits: A …
网页2022年8月9日 · Soy has long been consumed as a health food, and fermented soybean products are important components of traditional diets in Asian countries. The benefits of fermented soy are attributed to its phytochemical content and bioactive compounds, which confer numerous benefits to human health .
Fermented Soy Products: A Guide To 12 Traditional Foods
网页2023年8月8日 · Fermented soy products are tasty, nutritious, and the fermentation process increases the bioavailability of the nutrients within soybeans (1, 2). These foods are also very traditional, and they have enjoyed popularity in East Asia for centuries.
Why Natto Is Super Healthy and Nutritious
网页2023年1月11日 · Natto is a traditional Japanese dish consisting of fermented soybeans and characterized by a slimy, sticky and stringy texture. It has many nutritional benefits. While few people in the...
Why Tempeh Is Incredibly Healthy and Nutritious
网页2021年8月9日 · Tempeh is a traditional Indonesian food made from soybeans that have been fermented, or broken down by microorganisms. Following fermentation, the soybeans are pressed into a compact cake...
Traditional fermented soybean products: processing, flavor …
网页This review comprehensively discusses the historical evolution, distribution, traditional fermentation processing, main sources and characteristics of fermented strains, flavor components, nutritional properties, and biological activities of four traditional fermented soybean foods including douchi, sufu, dajiang, and soy sauce. In the end, we ...
Mechanism of action, benefits, and research gap in fermented soybean ...
网页2024年3月1日 · Fermented soybean meal processing involves incorporating fungi or bacteria inoculants, such as Bifidobacterium bifidum, Bacillus subtilis, Lactobacillus plantarum, Lactobacillus brevis, Aspergillus oryzae, Rhizopus oligosporus, Neurospora crassa, Saccharomyces cerevisiae, Lactobacillus …
Fermented soybean foods: A review of their functional …
网页2022年8月1日 · This review focused on the studies investigating bioactive components of several representing fermented soybean foods, including high-salt fermented soybean pastes (douchi in China, doenjang in Korea and miso in Japan), high-salt fermented soybean curd (sufu in China), high-salt fermented soy sauce (soy sauce in China, ganjang in Korea, and ...
Fermented soybean foods: A review of their functional …
网页Physiologically active substances in fermented soybean foods have received extensive attention in recent decades. This review addresses the potential health benefits of several representative fermented soybean foods, as well as the action mechanism and influencing factors of their functional components.
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