Category:
Prophylactic Biological Products
CAS NO:
NA
Standard:
ChP,
Fermented soybean is a traditional ingredient produced via microbial soybean fermentation. It serves as a functional base in food and pharma sectors. No single standardized molecular formula or CAS number exists due to its complex, heterogeneous composition of peptides and metabolites.
Storage requires cool, dry conditions below 25°C to prevent mold growth. Clinical use demands caution regarding sodium content and potential allergen exposure for soy-sensitive individuals.