Fermented Soybean Products

Some soy foods are made by fermenting soybeans. In the process soybeans are inoculated with some microbes, mostly done with a starter, to push the process in the desired direction. These fermented soybean products contains higher amounts of calcium and vitamin K2.

There are many fermented soybean products in the Asian, especially East Asian cuisines; miso, tempeh and natto are among the many.

Miso

Miso is a traditional Japanese seasoning produced by fermenting, most typically, soybeans, with salt and the fungus kōjikin, resulting a thick paste used for sauces, spreads, and pickling vegetables or meats. A Japanese soup called Misoshiru use this high in protein, vitamins and minerals fermented soybean product as a mix.

Miso is a source of Lactobacillus acidophilus. This fermented soybean product also contains lecithin, a kind of phospholipid that is effective in the prevention of high blood pressure. Some experts suggest that miso can help treat radiation sickness. However miso contains salt, which is essential to animal life in small amount but may cause a variety of health problems in excess.

Tempeh

Tempeh, or tempe in Javanese, is made by fermenting soybeans with Rhizopus molds strains, Rhizopus oryzae or Rhizopus oligosporus that binds the soybeans into a cake form. This fermented whole soybean product is chunky, tender and is consumed daily in Indonesia as part of the main meal, or as a snack.

Tempeh's fermentation process and its retention of the whole bean give it a high content of protein, which is more digestible, dietary fiber, and vitamins. The Rhizopus culture also greatly reduces oligosaccharides that are associated with gas and indigestion. In traditional tempeh making, the starter culture often contains beneficial bacteria that produce vitamins such as B12. Tempeh is also a generous source of minerals such as calcium and iron. Its nutritional value makes this fermented soybean product used worldwide in vegetarian cuisine, partly as meat analogue; while traditionally it is referred to as “Javanese meat.”

Nattō

Nattō is a traditional Japanese food made from soybeans fermented with Bacillus subtilis. A popular breakfast food, protein-rich nattō, together with miso, formed a vital source of nutrition in feudal Japan. There are also other traditional Bacillus subtilis fermented soybean food products in many other Asian countries.

Nattō contains large amounts of Vitamin K, and a much larger amount of polyamine than any other food. Vitamin K involves in the formation of calcium-binding groups in proteins, assisting the formation of bone and preventing osteoporosis, while polyamine suppresses excessive immune reactions. According to a study, fermented soybean products also contain a very important Vitamin for the skin, PQQ.

Some substances in nattō is said to be good for reducing blood clotting and avoiding thrombosis, as in heart attacks, pulmonary embolism, or strokes. This fermented soybean product may also prevent amyloid-type diseases such as Alzheimer.