Effect of different strains on quality characteristics of soy yogurt: Physicochemical, nutritional, safety features, sensory, and formation mechanism

文献类型： 外文期刊

第一作者： Li, Shuying

作者： Li, Shuying;Hu, Miao;Wen, Wei;Zhang, Pengfei;Fan, Bei;Wang, Fengzhong;Wang, Fengzhong;Wang, Fengzhong;Yu, Wenhua

作者机构：

关键词： Soy yogurt; Different strains; Sensory; Nutritional component; Functional properties; Safety features

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 22 卷

页码：

收录情况： SCI

摘要： The purpose of the study was to explore effect of four different strains on quality characteristics of soy yogurt. The results showed that four strains were all related to the genus Lactobacillus and N1 was Lacticaseibacillus rhamnosus , N2 was Lacticaseibacillus paracasei , N3 was Lacticaseibacillus plantarum , and N4 was Lacticaseibacillus acidophilus . The result analysis of biochemical, sensory, nutritional, functional and safety properties of fermentation process and end products showed that the soy yogurt fermented with L. rhamnosus N1 had the highest isoflavone content and the lowest phytic acid content; the soy yogurt fermented with L. paracasei N2 had the highest content of free amino acids and oligosaccharides, the lowest content of trypsin inhibitors; the soy yogurt fermented with L. plantarum N3 had the lowest oil content; the soy yogurt fermented with L. acidophilus N4 had optimal functional properties. In summary, N4 was suitable as a fermentation strain for soymilk.

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