Screening of probiotic strain of soymilk fermentation starter culture

To produce fermented soy milk with favorable taste and sensory properties,L.plantarum IMAU10156 and L.plantarum IMAU60042 was repectively combined with L.acidophilum S21-1,S.thermophilus S21-2,B.animalis L01-1 for soy milk fermnetation.The initial inocula-tion were 1×10 7 cfu/mL and then subjected to fermentation at 42 ℃ followed with a 4 ℃ storage for evaluation of viable counts,pH value,TA,viscosity,syneresis and sensory assessment(1d storage).The results showed that fermented soy milk in the L.plantarum IMAU10156 and S.thermophilus S21-2,L.plantarum IMAU60042 and S.thermophilus S21-2 group was of better fermented characteristic and pleasing aroma of beans,moderate sweet and great appearance plus with 6h short fermentation time,indicating that it is a promising potential starter cuture for probiotic soy milk fermentation.