Research Progress on the Mechanism of Soybean Milk Anti-nutrient Factor Degradation by Probiotics Fermentation

Soybean is rich in nutrients, while contains natural anti-nutritional factors which can’t be effectively removed by traditional processing techniques such as heating and boiling methods. In recent years, fermentation technology of probiotics has been widely utilized in soybean food processing and production. Fermentation of soymilk with single strain or compound strains can significantly optimize the level of anti-nutritional factors, reduce the beany flavor, and improve the taste and nutritional value of the product. This paper summarizes the effects of probiotic fermentation on anti-nutritional factors such as trypsin inhibitors, phytic acid, tannins, oligosaccharides in soymilk, and provides a theoretical basis for the processing of soymilk products.