Soy isoflavones have been studied for its several benefits, especially for women. When they are in aglycone forms, isoflavones have higher bioactive potential. A way to convert the isoflavones to aglycone forms is using fermentative process. For this reason, the goal of this scientific project was to evaluate the capacity of eleven microorganisms to change the glycosylated isoflavones in their more bioavailable aglycones. The results showed that the fermentation process with all microorganisms was able to increase the content of aglycone isoflavones in soymilk.