摘要：Lactic fermentation is a traditional process used for increasing food stability and sensorial characteristics, mainly for legumes. The present work was focused on the evaluation of the influence of fermentation on the sensorial characteristics of soybean seeds, which can improve the acceptability of this bean in human diet. Thus, the soybeans were immersed into a lactic bacteria medium (a traditional lactic product obtained from wheat husks) with different quantities of sucrose or salt added. The soybean seeds were maintained at 20, 25°C for different time period (12, 24 or 36 hours) in order to develop the fermentative process and changes in sensorial characteristics. Each sample was analyzed by sensorial analysis method and there were evaluated the color, aroma, taste and general acceptability. The results shown that the fermentative process improved the sensorial characteristics of soybean seeds and the most appreciated samples were those fermented at 20 and 25°C for 24 hours with 1% salt added and also those fermented at 25°C for 24 hours into a medium with 3% sucrose addition
