Improvement in Smoothness of Fermented Soymilk Yogurt-Mimic by Effective Use of Applicable Lactic Acid Bacteria Strains

Fermented soymilk yogurt has been produced rapidly in recent years due to its health benefits and the growing demand for plant-based foods to address trends in sustainable development goals. This study investigated the smoothness and quality of soymilk yogurt- mimics fermented by four strains of lactic acid bacteria (LAB) through image processing, physicochemical properties, and taste analysis. By comparing the primary fermentation products of the four strains and the secondary fermentation...