Soymilk fermented by compounded Streptococcus thermophilus S10 and probiotics Lactobacillus plantarum P-8 (S10+P-8) was compared against commercial starter culture A and B. Their viable bacterial counts, acidity, viscosity, water holding capacity, proportion of active soybean isoflavones, taste characteristics, texture parameters, and sensory evaluation during fermentation at 42 ℃ and storing at 4 ℃ were investigated. The results showed that time of reaching the fermentation end point, acidity, viscosity, and water holding capacity of these three fermented soymilk samples were not significantly different when they reached their fermentation end points. After fermentation, the active isoflavone content changed significantly (P<0.05) in the experimental group and commercial starter culture A. The number of probiotic L. plantarum P-8 in the experimental group was higher than 1.0×109 CFU/g from the completion of fermentation to the end of storage. At the end of storage, the pH of all three samples were about 4.30, and their titration acidity were lower than 74.00 °T. The relative intensity analysis and variation analysis of six basic tastes and three aftertastes indicated that bitterness, astringency, saltiness, and sweetness of these three samples were significantly different (P<0.05). During storage, the sensory score of S10+P-8 group (93.7 on day 28) was distinctly higher than those of the control groups (P<0.05) . Therefore, S10+P-8 as a starter has a great potential in developing fermented soymilk products.
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