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<p>The growing demand for plant-based dairy alternatives has driven interest in improving the quality of soy yogurt. This study investigated the impact of a co-culture of <i>Lactiplantibacillus plantarum</i> KU985432 and <i>Saccharomyces boulardii</i> CNCM I-745 on the microbial, physicochemical, antioxidant, and sensory properties of soy yogurt. Different inoculum ratios were evaluated, with the 1:1 (v/v) ratio (SY1) demonstrating a synergistic effect, significantly multiplying the viability of both microorganisms to 10 log CFU/mL after 24&#xa0;h. Co-fermentation significantly (<i>P</i> &lt; 0.05) enhanced the total phenolic content and antioxidant activity (DPPH and ABTS⁺ assays) compared to single-strain fermentations. The optimized SY1 co-culture was then used to produce plain and strawberry-flavored yogurts. The resulting strawberry-flavored yogurt exhibited potent physicochemical properties, characterized by significantly higher total solids (16.92%) and carbohydrate content (10.83%), an enhanced water-holding capacity (94.54%), and an improved texture profile, as reflected by increased hardness (2.1&#xa0;N), cohesiveness (0.61), gumminess (1.28&#xa0;N), and a chewiness of 1.4 (N*mm). Sensory evaluation revealed that the strawberry-flavored yogurt had significantly higher scores on a 9-point scale for appearance (7.13), aroma (6.2), and overall acceptability (7.13), with reduced astringency (1.8 on a 5-point intensity scale). Throughout 14 days of refrigerated storage, both yogurts maintained high probiotic viability (&gt; 10⁷ CFU/mL), stable phenolic content, and potent antioxidant activity. This study confirms that co-fermentation with <i>L. plantarum</i> KU985432 and <i>S. boulardii</i> CNCM I-745 is a highly effective strategy for producing a nutritious, sensorily appealing, and commercially viable probiotic soy yogurt.</p>

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

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年3月9日

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  • Asmaa Negm El-Dein,
  • Asmaa I. El-Shazly,
  • Tarek N. Soliman,
  • Mohamed A. Farid

摘要

The growing demand for plant-based dairy alternatives has driven interest in improving the quality of soy yogurt. This study investigated the impact of a co-culture of Lactiplantibacillus plantarum KU985432 and Saccharomyces boulardii CNCM I-745 on the microbial, physicochemical, antioxidant, and sensory properties of soy yogurt. Different inoculum ratios were evaluated, with the 1:1 (v/v) ratio (SY1) demonstrating a synergistic effect, significantly multiplying the viability of both microorganisms to 10 log CFU/mL after 24 h. Co-fermentation significantly (P < 0.05) enhanced the total phenolic content and antioxidant activity (DPPH and ABTS⁺ assays) compared to single-strain fermentations. The optimized SY1 co-culture was then used to produce plain and strawberry-flavored yogurts. The resulting strawberry-flavored yogurt exhibited potent physicochemical properties, characterized by significantly higher total solids (16.92%) and carbohydrate content (10.83%), an enhanced water-holding capacity (94.54%), and an improved texture profile, as reflected by increased hardness (2.1 N), cohesiveness (0.61), gumminess (1.28 N), and a chewiness of 1.4 (N*mm). Sensory evaluation revealed that the strawberry-flavored yogurt had significantly higher scores on a 9-point scale for appearance (7.13), aroma (6.2), and overall acceptability (7.13), with reduced astringency (1.8 on a 5-point intensity scale). Throughout 14 days of refrigerated storage, both yogurts maintained high probiotic viability (> 10⁷ CFU/mL), stable phenolic content, and potent antioxidant activity. This study confirms that co-fermentation with L. plantarum KU985432 and S. boulardii CNCM I-745 is a highly effective strategy for producing a nutritious, sensorily appealing, and commercially viable probiotic soy yogurt.