Analysis of the Role of Lactic Acid Bacteria in Fermented Soy Milk
Soy milk,a nutritious plant-based protein drink,has gained increasing popularity among consumers in recent years.To further enhance the taste and nutritional value of soy milk,fermentation processing has become an important processing method.This paper provides a detailed analysis of the specific role of lactic acid bacteria in the fermentation process of soy milk,exploring their effects on the quality,taste,and nutritional value of soy milk.
万方数据
维普
