**3. Starters for the fermented soybean product**

Fermentation of soybean is complicated and time-consuming. High amount of salt used for the manufacture and the acid environment inhibit the growth of microorganism and enzyme activity. Therefore, starter is used to shorten the natural fermentation period. Soybean is full of protein and carbohydrate, thus the starter should produce or contain various hydrolytic enzymes such as protease and amylase with strong activity in solid or submerged cultures.
