What question did this study set out to answer?

The aim is to evaluate how a co-culture of Lactiplantibacillus plantarum and Saccharomyces boulardii affects soy yogurt quality.

March 12, 2026Discover FoodOpen Access

Quality evaluation of soy yogurt fermented by Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum KU985432 co-culture

View Full Paper

Ask AI

Bookmark

Authors

Evaluates co-culture fermentation's effects on soy yogurt quality, suggesting a method for improvement.

The aim is to evaluate how a co-culture of Lactiplantibacillus plantarum and Saccharomyces boulardii affects soy yogurt quality.
Investigated different inoculum ratios of L. plantarum and S. boulardii.
Assessed microbial viability and physicochemical properties after fermentation.
Performed antioxidant assays (DPPH and ABTS⁺) to measure antioxidant activity.
Conducted sensory evaluations on plain and strawberry-flavored yogurts.
Monitored yogurt quality during 14 days of refrigerated storage.
The 1:1 co-culture ratio increased microbial viability to 10 log CFU/mL.
Co-fermentation significantly enhanced total phenolic content and antioxidant activity.
Strawberry-flavored yogurt demonstrated superior physicochemical properties compared to plain yogurt.
Sensory evaluation showed higher acceptance scores for the strawberry-flavored yogurt.
Both yogurts maintained high probiotic viability and stable antioxidant activity over storage.

El-Dein et al. (2026) studied this question.

View Full Paper

Ask AI

Bookmark