Effects of different strains fermentation on the sensory and nutritional properties of soy‐based yogurt

Abstract

AbstractBACKGROUNDSoy protein is the only full plant protein that is comparable to animal protein. Soy whey contains a variety of nutrients including isoflavones and oligosaccharides. Additionally, different strains have profound influence on functional metabolism. Most prospective studies used mixed strain fermented yogurt, but few studies on single strain fermented yogurt. The present study aimed to ferment nutritious and healthy soy‐based yogurt using a single strain and to provide technical support for the reuse of soy whey.RESULTSStreptococcus salivarius subsp. thermophilus HCS07‐002, Bifidobacterium animalis subsp. lactis HCS04‐001 and Lactiplantibacillus plantarum HCS03‐084 had strong growth and metabolic activities. Bifidobacterium animalis subsp. lactis HCS04‐001 fermentation raised the texture and rheological properties of yogurt and enriched the flavor substances in the yogurt, resulting in a good quality soy‐based yogurt. The contents of arginine, glutamic and proline were greatly affected by the fermentation of different strains. The fermentation of B. animalis subsp. lactis HCS04‐001 was beneficial to the enrichment of soy isoflavone and equol in yogurt, and enhanced antioxidant activity of yogurt.CONCLUSIONOur findings indicated that yogurt fermented with B. animalis subsp. lactis HCS04‐001 had the best sensory and nutritional properties, which provides valuable insights into the selection of suitable strains to improve the quality and nutritional value of plant yogurt. © 2023 Society of Chemical Industry.