Solid state fermentation (SSF) using soybean meal and a lactic culture was used to obtain value-added products. The metabolites produced from a Lactobacillus paracasei subsp. paracasei CRL 207 during SSF were studied in 9 conditions of moisture and temperature. The greatest effect was best correlated with substrate moisture and it was shown that lactic fermentation was not accompanied by a pH decreases with certain conditions. Sugar intake, organic acid production, free amino acids profile, and isoflavones conversion were also measured. These factors helped in selecting the optimal conditions of 65% moisture and 37 °C to obtain a product with high concentrations of bioactive isoflavones (40.6 mg/50 g of wet product), organic acids (143 μmol/g) and free amino acids (31 μg/ml). Optimized fermented soy paste could be used as a base for development of new functional vegetable products and also, as a carrier of a potential probiotic microorganism as alternatives to dairy products.

使用豆粕和乳酸培养物进行的固态发酵（SSF）用于获得增值产品。副干酪乳杆菌亚种产生的代谢产物。副干酪在9个湿度和温度条件下研究了SSF期间的CRL 207。效果最大的是与基质水分最佳相关，并且表明在某些条件下乳酸发酵不会伴随pH降低。还测量了糖的摄入量，有机酸的产生，游离氨基酸的分布以及异黄酮的转化率。这些因素有助于选择湿度为65％和37°C的最佳条件，以获得具有高浓度生物活性异黄酮（40.6 mg / 50 g湿产品），有机酸（143μmol/ g）和游离氨基酸（ 31微克/毫升）。优化的发酵大豆糊可以用作开发新型功能性蔬菜产品的基础，还可以作为潜在益生菌微生物的载体，替代乳制品。