Improvement in Smoothness of Fermented Soymilk Yogurt-Mimic by Effective Use of Applicable Lactic Acid Bacteria Strains

Fermented soymilk yogurt has been produced rapidly in recent years due to its health benefits and the growing demand for plant-based foods to address trends in sustainable development goals. This study investigated the smoothness and quality of soymilk yogurt-mimics fermented by four strains of lactic acid bacteria (LAB) through image processing, physicochemical properties, and taste analysis. By comparing the primary fermentation products of the four strains and the secondary fermentation products produced using the primary fermentation products with different refrigeration time as passage cultures, it was found that control strain could not produce fermented soymilk yogurt-mimic with good smoothness via technical improvement, while the AL3G1 strain, AL21D1 strain, and AL28A1 strain, which were used to produce the secondary fermentation products fermented using their primary fermentation products refrigerated for four days, exhibited relatively good smoothness, and superior rheological properties and flavor quality. This study aims to contribute an approach to improving the smoothness of fermented soymilk yogurt-mimic by effective use of applicable LAB strain and proper fermentation conditions. It will be beneficial to meet the strong demand for fermented soymilk product commercialization.