Soy shows promise as natural anti-microbial agent

Soy isoflavones and peptides may inhibit the growth of microbial pathogens that cause food-borne illnesses, according to a new study. Soybean derivatives are already a mainstay in food products, such as cooking oils, cheeses, ice cream, margarine, food spreads, canned foods and baked goods.
Source: ScienceDaily Headlines - Category: Science Source Type: news