Method for producing fermented spinach and fermented soybean with increased effective component content using lactic acid bacteria

摘要

The present invention relates to a method for producing spinach and soybean fermented product having an increased content of useful components using lactic acid bacteria, wherein the spinach fermented product of the present invention has an increased L-ascorbic acid content, and the soybean fermented product is daidzein, genistein and glycy. Thein content is increased, so it can be more usefully used as a health functional food for alleviating female menopausal symptoms, improving intestinal function or obesity.