INTRODUCTION

Lactic acid bacteria (LAB) are a group of Gram-positive, non-spore forming, cocci or
rods, which produce lactic acid as the major end product during the fermentation of
carbohydrates. Streptococcus, Leuconostoc, Lactobacillus, and Lactococus species are
examples of lactic acid bacteria.
Lactic acid bacteria (LAB) fermentation is a biological process in which specific
strains of bacteria convert sugars into lactic acid. This process of fermentation is
widely used in the food industry for various purposes, including the production of
fermented dairy products, vegetables, and beverages.
Soy milk is a plant-based non-dairy beverage that is a popular alternative to cow’s
milk. It is made from soybeans. Soy milk offers culinary diversity, creamy texture,
and a healthful nutritional profile, including essential omega-3 fatty acids [if fortified]
and flavonoids that exert antioxidant, anti-inflammatory, and cardio-protective
properties (Julieanna Hever, n.d.).
Lactic acid bacteria (LAB) fermentation is a promising method to enhance the
sensory, nutritional, and safety aspects of soy milk. This research aims to investigate
the effects of LAB fermentation on the nutritional, physicochemical, and microbial
quality of soy milk.

STATEMENT OF THE PROBLEM

Quick spoilage of indigenous fermented beverages and their short shelf life has
become a thing of concern. As a result, research is being carried out on how to
improve the shelf life of these products.

JUSTIFICATION OF STUDY
 Microbial Safety and Shelf Life:
Pathogen Reduction: LAB fermentation creates an acidic environment that can
inhibit the growth of harmful microorganisms, potentially enhancing the safety of soy
milk by reducing the risk of pathogenic contamination.
Extended Shelf Life: Fermentation can act as a natural preservation method,
extending the shelf life of soy milk by creating conditions unfavorable for spoilage
microorganisms.
 Enhancement of Nutritional Profile:
Protein Digestibility and Bioavailability: LAB fermentation may impact the
digestibility and bioavailability of proteins in soy milk, potentially enhancing its
nutritional quality by breaking down antinutritional factors and improving amino acid
profiles.
Vitamin Production: Fermentation by LAB can lead to the synthesis of certain
vitamins and bioactive compounds, contributing to the overall nutritional content of
soy milk.
 Improved Sensory Characteristics:
Flavor and Aroma Development: LAB fermentation is known to contribute to the
development of specific flavors and aromas in fermented products. Understanding
these changes can help improve the sensory characteristics of soy milk, making it
more appealing to consumers.
Texture and Mouthfeel: Changes in physicochemical properties induced by LAB
fermentation may influence the texture and mouthfeel of soy milk, enhancing its
overall sensory experience.

NULL HYPOTHESIS
Lactic acid fermentation has no effect on the nutritional, physicochemical and
microbial quality of soy milk.

AIM OF STUDY
The aim of the study is to determine the effect of lactic acid bacteria (LAB)
fermentation on the nutritional, physicochemical and microbial quality of soy milk.