Gram-positive, rod-shaped bacterium found in fermented foods and anaerobic plant matter. Can survive in plants, insect intestines, and vertebrate animal intestines. Cells are 0.9-1.2 μm wide, 3-8 μm long, occurring singly or in chains. Can grow between pH 3.4 and 8.8 and temperatures 12-40°C
Okara is insoluble parts of soybeans remaining after soy milk and tofu production. Contains 76-80% moisture, 3.5-4.0% protein, and 20-24% solids. Rich in nutrients including potassium, calcium, niacin, and isoflavones. Contains some antinutritional factors that are destroyed by cooking
Fermented foods are produced or preserved by microorganisms. Fermentation can use yeast for alcohol production or bacteria like lactobacillus. Many fermented foods are mass-produced using industrial processes. Science of fermentation is called zymology
Lactobacillus is the largest LAB genus with over 120 species. Gram-positive, rod-shaped bacteria that can survive in both aerobic and anaerobic conditions. Produce lactic acid, lactate, or alcohol through carbohydrate fermentation
Probiotics are beneficial microorganisms found in foods and supplements. Fermentation converts starches into alcohol or acid by microorganisms. Probiotic foods can be found in various foods including dairy, meat, and vegetables
Koji is a fermented food made from steamed grains inoculated with Aspergillus oryzae mold. Koji mold is packaged in powder form called koji starters. Koji has a 1300-year history originating from China around 700. Koji is generally recognized as safe by FDA and WHO