Suitability analysis of probiotic lactic acid bacteria for soy yogurt fermentation: Impact on flavor, texture, and sensory properties
Year: 2025
Type: article
Abstract: This study comprehensively evaluates the suitability of 13 well-characterized probiotic lactic acid bacteria strains as starter cultures for soy yogurt fermentation, with a particular focus on their influence on flavor, texture, and sensory attributes. Key assessments included bacterial growth performance and acidification kinetics in soymilk, alongside critical fermentation parameters such as gel formation, water-holding capacity, protease activity, viscosity, and texture profile. Additionally, both volatile and non-volatile compound analyses were conducted to elucidate the impact of fermentation on flavor development. Proximate analysis confirmed a nutrient-rich soymilk matrix, fostering robust bacterial proliferation across most strains. Notably, Limosilactobacillus fermentum, Lactiplantibacillus plantarum, Lactobacillus acidophilus, and Ligilactobacillus salivarius emerged as promising candidates for improving texture, whereas L. fermentum, L. reuteri, L. acidophilus, and L. bulgaricus demonstrated potential in enhancing sensory perception. Remarkably, L. fermentum and L. reuteri modulated the flavor profile, mitigating the characteristic beany off-notes while amplifying desirable fruity and sweet aromatic compounds. These findings offer valuable insights into the strategic selection of probiotic starter cultures for plant-based yogurt applications, paving the way for the development of superior functional dairy alternatives.
Source: Applied Food Research
Institutions: Chungbuk National University, Dr.Chung’s Food (South Korea)
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,050
Award: G6292641435
OpenAlex ID: W4414570267