Attempts to obtain a new symbiotic product based on soy milk

Abstract

Four different species of Lactobacillus (Lb. plantarum, Lb. brevis, Lb. johnsonii and Lb. delbrueckii ssp. bulgaricus) were used in an attempt to obtain a symbiotic product based on soy-milk. Lactic fermentation process was used to generate a product with enhanced acceptability for the consumer, while inulin was used as prebiotic compound. Inulin concentrations ranging from 1% to 9% were tested as probiotic bacteria supporters and 5% proved to be the most suitable. Also, it was found that the fermented product exhibited sensorial qualities and rheological behavior similar to yoghurt.