Lactobacillus/Lactococcus/Saccharomyces/Soymilk Ferment is the product obtained by the fermentation of Soymilk (q.v.) by the microorganisms, Lactobacillus, Lactococcus, and Saccharomyces.
원료유래  (Org. Definitions)
식물유래(Plant); 미생물유래(Bacteria,Fungi,or other Single-Celled Organism);