RATIONALE

Different soybean products are always considered as a traditional functional food

and a progress of biotechnology has led to some genetically modified crops including
soy milk. This study aims to improve and modify the plant-based drink produced by
soybeans which is soymilk with a good-bacteria called Lactobacillus. Also, this research
will prove that soymilk can be an alternative vitamin against diseases without harming
the human body with a lot of unknown chemicals. Moreover, soymilk can be a rich
source of bioactive antioxidants when fermented with a strong lactobacillus and both
has therapeutic attributes. Thus, the combination of soymilk and lactobacillus can be
beneficial to someone’s health.