Table 1.
Product | Fermentation Processes | Microorganism Involved in Fermentation | Nutritional Value | Health Benefits | Ref. |
---|---|---|---|---|---|
Tempe | It is made in two steps: bacterial fermentation of cooked dehulled soybeans followed by solid-state fermentation by the mold |
Rhizopus oligosporus, Rhizopus oryzae |
High in protein Rich source of probiotics, phytonutrients, and isoflavones |
Inhibition of free radicals production, antioxidant activity Cognitive improvement Modulation of gut microbiota in human toward a healthier profile |
[162,163,164,165,166] |
Natto (Itohiki) |
Natto is produced using soaked and cooked soybeans fermented by bacteria for 24 h at 40 °C | Bacillus natto | Lower amount of sugar Increased proteins hydrolysis and digestibility High amount of fiber and vitamin K, free isoflavones, and levan |
Prevention from blood clot formation by the production of nattokinase, and therefore prevention from cardiovascular diseases Antioxidant and antihypertensive activity Reduction in bone loss and promotion of bone formation in postmenopausal women Gut microbiota modulation |
[165,167,168,169,170,171], |
Douchi | Soaked and steamed soybeans are incubated with Aspergillus spp. for 3–4 days at 30 °C, then after washing and adding salt, water, and ginger spices, the mixture is incubated for 15 days at 37 °C | Aspergullus oryzae | High in protein, peptides, free and essential amino acids and organic acids |
Antioxidative, antihypertensive, and antidiabetic activity | [172,173,174] |
Hawaijar | Washed, soaked, and boiled (for 2–3 h) soybeans are loosely packed in the bamboo basket lined with leaves and kept for 2–3 days to be fermented | Bacillus subtilus, Bacillus licheniformis, Bacillus cereus, and a smaller number of Staphylococcus spp. | A rich source of protein, essential amino acids, and peptides High fiber content |
Radical scavenging, antioxidant and antidiabetic activities | [175,176,177] |
Miso | Miso is made by enzymatic degradation of cooked soybeans with molded rice, wheat, orbarley, and a small amount of water in the presence of 8–12% salt | Aspergullus oryzae, Pediococcus halophilus | Rich source of different vitamins, including vitamins B, K, E, folic acid and also minerals, amino acids | Protection against hypertension, stroke, and some types of cancer Antiobesity, antidiabetic immunomodulatory, and antioxidant activities Gut microbiota modulation |
[165,169,178,179] |