Effect of new lactic acid fermentation on sensory taste of fermented soymilk

Katsutoshi Ara*, Tadashi Yoshimatsu, Miyuki Ojima, Shuji Kawai, Kazuyoshi Okubo

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)


As for the miso and the soy sauce, the soybean fermentation food which has long history in our country is typical. Peculiar flavor and a taste are given in the process of the fermentation, and such traditional foods form the taste culture which is characteristic of Japan. As for the soybean fermentation food done like this, an unpleasant taste such as astringency and an astringent taste is improved in the process of the fermentation. This is expected by the microorganism involved in brewing in the process of the fermentation having resolved the unpleasant taste element of the soybean. So, when the separation of the lactic acid bacteria was done from soybean fermentation food, it got the Streptococcus sp. S85-4 which had an effect on improvement of the unpleasant taste. It could get the fermentation food which had a refreshing taste when it went by using Streptococcus sp. S85-4 which separated through the fermentation of the soybean milk. And, fermented flavors such as acetoin and diacetyl wasn't recognized by using Streptococcus sp. S85-4. The effect on environment in the intestine was suggested because raffinose and stachyose, couldn't degraded by the separated Streptococcus sp. S85-4. Furthermore, soybean oligo-saccharide and isoflavon were thought to have the effect on prevention from many adults' disease because these beany component couldn't degraded in the process of the fermentation by Streptococcus sp.S85-4, too.

Original languageEnglish
Pages (from-to)377-387
Number of pages11
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Issue number6
Publication statusPublished - 2002
Externally publishedYes

ASJC Scopus subject areas

  • Food Science


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