The growing interest of consumers towards nutritionally enriched, and health promoting foods, provoke interest in the eventual development of fermented functional foods. Soymilk is a growing trend that can serve as a low-cost non-dairy alternative with improved functional and nutritional properties. Soymilk acts as a good nutrition media for the growth and proliferation of the micro-organism as well as for their bioactivities. The bioactive compounds produced by fermentation of soymilk with lactic acid bacteria (LAB) exhibit enhanced nutritional values, and several improved health benefits including antihypertensive, antioxidant, antidiabetic, anticancer and hypocholesterolaemic effects. The fermented soymilk is acquiring a significant position in the functional food industry due to its increased techno-functional qualities as well as ensuring the survivability of probiotic bacteria producing diverse metabolites. This review covers the important benefits conferred by the consumption of soymilk fermented by LAB producing bioactive compounds. It provides a holistic approach to obtain existing knowledge on the biofunctional attributes of fermented soymilk, with a focus on the functionality of soymilk fermented by LAB.

Myo-inositol (MI) is an essential dietary polyol involved in host metabolism. However, the identity and diversity of MI-utilizing gut bacteria in poultry remain largely unknown. This study aimed to isolate anaerobically growing bacteria enriched under MI-based cultivation conditions from two commercial laying hen breeds. Digesta samples were cultured on minimal growth media containing MI as the sole (Trial 1) or principal (Trial 2) carbon source. Isolates were purified, screened by amplified ribosomal DNA restriction analysis (ARDRA), and identified using 16S rRNA gene sequencing. Among 42 sequenced isolates, ten representative strains were classified within the phyla Pseudomonadota (n = 5), Bacillota (n = 4), and Bacteroidota (n = 1). Members of the Escherichia-Shigella clade were most frequently recovered, followed by Clostridium, Enterococcus, Pediococcus, and Bacteroides. Selected Escherichia-Shigella isolates were screened negative for ipah and ial virulence genes, except for three isolates that tested positive only for the ipah gene. These findings provide the first culture-based framework for investigating MI-responsive bacteria in the chicken gut.

Soy okara is a dietary fiber-rich side stream residue from tofu production, but its limited digestibility and sensory properties restrict its application in food systems. This study investigates a novel two-step fermentation strategy combining solid-state fermentation with Cyclocybe aegerita and subsequent submerged fermentation with five food-associated lactic acid bacteria (LAB) strains ( Lacticaseibacillus rhamnosus , Lacticaseibacillus casei , Lactiplantibacillus plantarum , Pediococcus acidilactici , and Pediococcus pentosaceus ) to improve nutrient accessibility, sensory properties, and bioactive functionality of soy okara. Fungal fermentation served as an active bioconversion step, improving nutrient accessibility for subsequent bacterial fermentation. C. aegerita reduced total fiber content by approximately 22% and total carbohydrates by approximately 70%, while increasing reducing sugars 3.8-fold, indicating extensive matrix degradation. Consequently, LAB growth increased by 2–3 log ₁₀ in CFU/g compared to LAB-fermented soy okara. GC-MS analysis revealed that the two-step fermentation diversified the aroma profile, where fungal fermentation primarily promoted the formation of methyl-branched fatty acids, whereas subsequent LAB fermentation generated acetoin, and diacetyl. In addition, fermentation was associated with significant shifts in taste perception, including reduced bitterness and enhanced umami perception compared to non-fermented soy okara. Furthermore, sequential fermentation significantly enhanced the release of phenolic compounds, resulting in a 4.4-fold increase in antioxidant capacity and approximately 17% stronger anti-inflammatory effects in cell-based assays. Overall, the results demonstrate that fungal bioconversion combined with LAB fermentation enables nutrient accessibility and significant enhancements on sensory, and bioactive properties of soy okara, providing a promising strategy for the valorization of soy-based food side streams.