Prospects for the Use of Probiotic Microorganisms in the Production of Fermented Soy-Based Products

Food products can be not only a source of essential nutrients and energy, but can also be positioned as a way to maintain and improve health and, moreover, as a method of prevention and correction of certain negative phenomena in the body. In the context of population growth, transition to new diets, and climate change, promoting comprehensive nutrition and developing healthy and sustainable food systems is the main task of our time. The relationship between food and health has been studied for many years, and therefore the development of products that contribute to strengthening health and well-being is a key priority of food industry research. In recent years, the importance of products that have a targeted positive impact on health and body condition has increased. Such products are combined into a separate class – functional products. Despite the fact that demand for functional nutrition products is steadily growing, as people become more aware of the importance of diet and ...