Microbial Institute for Fermentation Industry

Postbiotic mechanisms of long-term fermented soybean foods in host immunometabolic regulation: a critical appraisal of evidence, contradictions, and precision nutrition perspectives

Traditionally made long-term fermented soybean (LTFS) foods, including doenjang, miso, ganjang, and douchi, are produced through months to years of fermentation under high-salinity conditions (12-20% NaCl), generating convergent postbiotic profiles comprising free amino acids, is...