Answers are grounded in this paper and cite their sources.
Summary The development of a fermented yoghurt‐like food from soya is described. Acid produced by the lactic acid bacteria, St. thermophilus and L. bulgaricus, singly and combined, was determined and the effects of supplementation with glucose and yeast extract quantified. A product with acceptable acidity was produced using L. bulgaricus in soya milk supplemented with 1 % glucose and 0.1% yeast extract.
No takes yet. Share an insight, caveat, or question.
Pinthong et al. (1980) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: