Fermented soy products

Before describing methods of preparing fermented soy products, it is necessary to discuss the terms below. 

BCFAs make up the major proportion of fatty acids in the lipid extract from certain bacteria, such as bacilli [2]. Biosynthesis of BCFAs occurs with the branched-chain amino acids as primary precursors and malonyl-CoA (coenzyme A) as the chain extender (Figure 18.1). These BCFAs biosynthesized by bacteria and included in fermented food may contribute to the food s regulation of cell biology or metabolism [3-5]. A saturated BCFA, 13-methyltetradecanoic acid (13-MTD), was purified from a fermented soy product as an antitumor compound [6]. A BCFA was also found to induce apoptotic cell death in human cancer cells [6]. In this review, we describe the biological activities of BCFAs, with special reference to 13-MTD. 

Since 1985, cancer patients at different clinical stages have used a fermented soy product as a nutritional and therapeutic supplement. Results in these patients indicated that the product might improve clinical condition as well as survival rate. 

These fermented soy products are typicaUy used as condiments or ingredients in foods. The amount of these products in the diet needs to be considered when determining acceptability... 

HUTCHINS A M, SLAVIN J L and LAMPE I w (1995) Urinary isoflavonoid phytoestrogen and lignan excretion after consumption of fermented and imfermented soy products. JAm Diet Assoc 95, 545-51. 

Giri, A., Osako, K., Okamoto, A., and Ohshima, T. (2010b). Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products. Food Res. Int. 43,1027-1040. 

Miyazaki, K. et al., Bifidobacterium-fermented soy milk extract stimulates hyaluronic acid production in human skin cells and hairless mouse skin. Skin Pharmacol. Appl. Skin Physiol., 16, 108, 2003. 

Soy Sauce. Soy sauce is a weU-known condiment made by fermentation or acid hydrolysis. In the fermentation process defatted soybean meal is cooked and then mixed with roasted, coarsely ground wheat and mixed with a culture oiy spergillus oyc e oi ispergillus sojae. After the mold grows for 2—3 d to form koji, brine is added, and the mixture is allowed to ferment for 6—8 m. The product is then filtered and pasteurized (94). Popularization of fermented soy sauce in the U.S. began in the late 1940s with imports from Japan, followed by constmetion of a plant in Wisconsin in 1973. Soy sauce is widely available in U.S. supermarkets and restaurants. In the acid hydrolysis process, defatted soybean flour is refluxed with hydrochloric acid to hydrolyze the proteins. The hydrolysate is then filtered, neutralized, and botded. 

Acid Proteases in Fungal Fermentations. Soy beans and cereals are fermented by a variety of organisms to give different products used... 

Fermentation can be defined as the alteration or production of products with the help of microorganisms. Fermentation has been used to conserve and alter food and feed since ancient times. Actually, it was the method of choice to convert fresh agricultural products into durable food items for many thousand years. In everyday life, we also know the reverse process, namely the uncontrolled decay of food or organic matter in general. Under controlled conditions fermentation is a useful process. Yogurt, salami, sauerkraut, soy sauce, vinegar, and kefir are just a few examples of fermented food products that we still know of today. 

Base notes contribute to the intrinsic taste of culinary products. This can be achieved by using basic savoury ingredients such as meat extract, bone-stock, yeast extract, fermented soy sauce, wheat gluten sauce, vegetable powders, herbs and spices. They provide a complex mixture of taste-active and taste-modifying compounds, some of them still unknown, in a typical and balanced composition. The basic taste can be... 

There are three fermented soy beverages available in the United States EcoNu-genics. Soy Unique, and Haelan. Haelan is marketed by Haelan 951 Products Inc., based in Seatde, but is manufactured in China. Based on the analyses, previously mentioned, it was decided to use this product in clinical trials, and the results were submitted to the NQ s Best Case Series Program. The results of seven cases are reported in the article, all with favorable, indeed, most favorable results. The tumor types treated were listed as follows, with the case scenarios detailed in the reference ... 

In discussing fermentations related to soy-sauce, she says Soy-sauce is only one of the mold-fermented food products originating in the Orient, the majority of which are ripened by means of the molds represented by the yellow-green group of Aspergilli. 

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