Fermentation of soy milk with lactic acid bacteria offers a means of preserving soy milk and the possibility of modifying the characteristic flavor and texture to make it more acceptable to Western taste. It is possible to make soy milk yogurt-like products with acceptable texture and clean acid flavor. The choice of fermenting organisms is limited to those that can ferment the sugars typical of soy milk. i.e. stachyose, raffinose or sucrose, unless sugars fermented by the desired culture(s) are added to the soy milk. Utilization of stachyose and raffinose in soy milk should decrease its tendency to produce flatulence in the intestinal tract and therefore improve the digestibility and acceptability. Further research is needed regarding activity of the lactic organisms in soy milks.
2Geneva, New York.