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Zhen-Qi Li

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Review Open access Oct 2026

Recent Advances in Microbial Community Composition of Fermented Soy Whey and Its Mechanism for Biotransformation of Soybean Isoflavones.

Fermented soy whey (FSW), a traditional natural tofu coagulant, harbors complex microbial communities that drive soy-protein coagulation via organic-acid secretion and enhance the bioavailability of soybean isoflavones, conferring desirable flavor characteristics and health-beneficial bioactivities. However, several cr...

Zhen-Qi Li, Jia-Ni Yan, Zhi-Jun Zhang et al. · 0 citations

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