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BACKGROUND: Soy protein is the only full plant protein that is comparable to animal protein. Soy whey contains a variety of nutrients including isoflavones and oligosaccharides. Additionally, different strains have profound influence on functional metabolism. Most prospective studies used mixed strain fermented yogurt, but few studies on single strain fermented yogurt. The present study aimed to ferment nutritious and healthy soy‐based yogurt using a single strain and to provide technical support for the reuse of soy whey. RESULTS: Streptococcus salivarius subsp. thermophilus HCS07‐002, Bifidobacterium animalis subsp. lactis HCS04‐001 and Lactiplantibacillus plantarum HCS03‐084 had strong growth and metabolic activities. Bifidobacterium animalis subsp. lactis HCS04‐001 fermentation raised the texture and rheological properties of yogurt and enriched the flavor substances in the yogurt, resulting in a good quality soy‐based yogurt. The contents of arginine, glutamic and proline were greatly affected by the fermentation of different strains. The fermentation of B. animalis subsp. lactis HCS04‐001 was beneficial to the enrichment of soy isoflavone and equol in yogurt, and enhanced antioxidant activity of yogurt. CONCLUSION: Our findings indicated that yogurt fermented with B. animalis subsp. lactis HCS04‐001 had the best sensory and nutritional properties, which provides valuable insights into the selection of suitable strains to improve the quality and nutritional value of plant yogurt. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The effects of different probiotics on the texture, rheological properties, microstructure, and water distribution of yogurt fermented with soy powder, soy isolate protein powder, soy umbilical powder, and soy whey as the main raw materials were studied. The soy materials‐based yogurt fermented by Danisco mixed probiotic reached the end of fermentation after 4 h, which significantly shortened the fermentation time compared with other probiotic combinations. The fermentation with Danisco mixed probiotic and Kefir mixed probiotic respectively resulted in good texture and a denser and more homogeneous microstructure, which was consistent with the sensory evaluation results. Both fermentations had a high water holding capacity of 90.92% and 78.30%, respectively, in agreement with the results of moisture distribution tests. However, the elastic and viscous behaviors were weaker at certain shear frequency. This study achieved a high value‐added utilization of soy whey and the development of a new soy materials‐based yogurt that met the consumption needs of people with lactose intolerance and high cholesterol. Practical Application: In this study, high value‐added utilization of soy whey was realized, which solved the problems of resource waste and environmental pollution. Meanwhile, the research and development of soy materials‐based yogurt provided another nutritional and healthy consumption demand for lactose intolerant people. [ABSTRACT FROM AUTHOR]

The aim of this study was to develop a new formulation of soybean and hemp protein fermented yogurt (SHY) and to evaluate the effects of hemp protein concentration on the physicochemical and flavor properties of yogurts. The results indicated that hemp protein rapidly reduced the pH, and increased total titratable acidity of yogurts due to the propagation of lactic acid bacteria. Stronger influence on the parameters was detected at higher hemp protein concentration. Yogurt with hemp protein has the potential to reduce the whey precipitation and improve texture and rheology compared to those of control yogurt. The key volatile components, including alcohols, esters, alkanes, and aldehydes, may be conducive to the flavor optimization of SHYs. The results of physicochemical properties and flavor substance selection also supported the high liking scores of 10% SHY in sensory evaluation. These findings demonstrated that hemp protein has great development potency as a nutritional source to produce functional dairy products with optimum quality. • The best quality of plant-based yogurt was optimized with 10% hemp protein. • 10% hemp protein improved the physicochemical properties of yogurts. • Hemp protein compensated for the key volatile components in yogurts. • Yogurts with 10% hemp protein addition presented a great preference at sensory level. [ABSTRACT FROM AUTHOR]

The effects of fermentation with different combinations of probiotic micro-organisms on the consumer quality attributes, soy isoflavone and equol content of yogurt, made from soy whey, soy embryo powder and soy protein powder were investigated. Differences in water holding capacity, texture, apparent viscosity, sensory attributes, soy isoflavone and equol content were studied. Different probiotics had significantly different effects on yogurt quality, soy isoflavone and equol content. Fermentation with Danisco probiotic starter resulted in the shortest fermentation time, the best water holding capacity, textural properties, flavor, sensory scores, the highest total (28) of aroma volatiles detected and the highest content of equol (1022.6 ng/mL). Multivariate statistical analysis of taste and aroma profiles was able to clearly distinguish between yogurts with different sensory scores. These findings indicate that producing yogurt from soy whey, a waste-stream from soybean processing, is a viable way to make a higher-value, health promoting consumer product. • The best quality soy protein yogurt (SPY) was fermented with Danisco probiotics. • The SPY can be divided into five clusters in terms of flavor by PCA and HCA. • SPYs fermented by Danisco and Kefir respectively had a higher content of equol (EQ). • SPY was prepared by fermentation of soy whey (SW) and soy embryo powder (SEP). • Exogenous supplement of soy isoflavones and EQ was achieved by adding SW and SEP. [ABSTRACT FROM AUTHOR]