“…There are 12 main isoflavone components, including three free aglycone isoflavones (daidzein, genistein and glycitin) and their respective glucosidic, malonyl glucosidic and acetyl glucosidic conjugates, In general, isoflavones in soybeans exist mainly as glucoside forms and rarely as aglycone forms unless they have been fermented . Soymilk is the watery extract of soybeans that is an inexpensive source of protein and calories for human consumption . To improve the quality, nutritive value and sensory properties of soymilk, fermentation with lactic acid bacteria (LAB) has been the alternative way to minimize phytate contents, antinutrients, etc.…”