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The current research work was carried out to evaluate the effect of three different varieties (NARC-II, Williams 82, Ajmeri) of soybean along with single and coculture impact of Lactobacillus acidophilus and Lactobacillus casei on fermented soymilk. The periodically microbial and antioxidative activities of fermented soymilk were analyzed during the storage of 24 days. Moreover, the effect of fermentation on rheological and structural changes was examined along with isoflavone contents in fermented soymilk. Viability of cells and antioxidative activities were found to be significantly (P < 0.05) higher in fermented soymilk using mixed cultures. The rheological attributes demonstrated higher viscosity in coculture fermented soymilk. Scanning electron microscopic examination indicated that the growth characteristic of L. casei has a relatively more uniform texture and smaller pore size in comparison to L. acidophilus. Nevertheless, the combination of cultures exhibited precise pore formation with stronger cross-links of soybean protein throughout the structure. Assessment of isoflavones exhibited higher values, for daidzein (20.87 ppm) in comparison to genistein (6.57 ppm), in Ajmeri-based coculture soymilk. Conclusively, L. casei and L. acidophilous exhibited considerable antioxidant potential in the development of viscous, less porous, and rich in bioactive metabolites fermented soymilk, when used in combination and among varieties Ajmeri results it was the top of all. This suggests that the process evidence in this study could be recommended for high-quality soymilk production. [ABSTRACT FROM AUTHOR]

Soybean an amusing source of protein, oil, carbohydrates and bioactive moieties make it functional to combat hypercholesterolemia, hyperglycemia, age related bone loss, hormone replacement therapy and anti- cancer. Fermentation is considered as a pragmatic approach to augment bioactive moieties and to eliminate anti-nutritional components in soy bean. The current research was done to compare fermented and non-fermented soy milk by estimating their physicochemical analyses (Fat, protein, ash, SNF, TSS) pH, acidity, antioxidant (DPPH, ABTS and FRAP), rheology and isoflavones content (Genistein and Daidzein). The resultant data justify that process of fermentation boost up antioxidant profile, bioactive moieties becomes more viable and rheological analysis stated that soy milk is non-Newtonian fluid and fermentation increases the viscosity of soy milk by making gel network with LAB and protein. The sensory evaluation also justifies the hypothesis of current research by getting bountiful higher score to fermented soy milk for (color, flavor, aroma, texture and overall acceptability). [ABSTRACT FROM AUTHOR]