Starter cultures for plant-based vegan fermented products

The are mostly lactobacteria that are used in vegetable fermentation,but slightly different from yogurt culture...

Firstly thanks sir. Achieving high viscosity and acceptable sensory properties is difficult in plant-based production. How can I make improvements in the fermentation phase ? Are there any studies you can suggest ?

If you read the book Handbook of food fermentation there are lots of topics there related to your interests...

You won't get the texture through fermentation alone. You will need to use a hydrocolloid to adjust.

Depends on the substrate. I've used soy based yogurt as a starter for soy yogurt. Might work for nut milks as well.

Companies like Christian Hansen and Danisco have vegan starter culture ranges for vegan yoghurts. They're a mix of meso/thermophillic lactic acid bacteria. They have ranges that are more/less complex.