Background Fermented soybean products are consumed in many Asian countries and are
one of the potential sources of bioactive peptides. Soybean is fermented using bacteria …

Traditional fermented soybean food has emerged as an important part of people's dietary
structure because of the unique flavors and improved health benefit. During fermentation …

In the growing search for therapeutic strategies, there is an interest in foods containing
natural antioxidants and other bioactive compounds capable of preventing or reversing …

Dajiang, or naturally fermented soybean paste, has a unique flavor that is influenced by the
resident microflora. However, the association between flavor and the core microbiota is …

Historically, the incidence of type 2 diabetes has been lower in Asian populations compared
with those in Western countries. One possible reason for the lower incidence among Asians …

After thousands of years of evolution and development, traditional fermented soybean foods,
with their unique charm, have gained a stable place in the global market. With the explosive …

For centuries, people around the world have used fermentation to preserve and enhance the
flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive …

Soybeans are produced in large amounts around the world. In Asian countries, soybeans
have been used mostly as a source of food, and in Western countries, they have been used …

Four sets of doenjang (traditional Korean fermented soybean paste) with 9%, 12%, 15%,
and 18% solar salt concentrations were prepared and their pH, microbial abundances and …

Polyphenols are a group of bioactive compounds that act as natural antioxidant in plants.
isoflavones and anthocyanins are two main groups of polyphenols that are found in soybean …