Soy protein hydrolysates fermentation: Effect of debittering and degradation of major soy allergens

•Effect of fermentation on reduction of bitter taste of soy protein hydrolysates was studied.•Major soy allergens (Gly m5 and Gly m6) were effectively degraded.•Bitterness of hydrolysates was significantly (p < 0.05) decreased.•Superior techno-functional properties, i.e. emulsifying capacity, were achieved.