Co-culture fermentation of peanut-soy milk for the development of a novel functional beverage.

Most of the commercial probiotic products are dairy-based, and the development of non-dairy probiotic products could be an alternative for new functional products. The peanut-soy milk (PSM(1)) was inoculated with six different lactic acid bacteria (LAB), including probiotic strains and yeasts and fermentation was accomplished for 24h at 37 °C and afterwards, another 24h at ±4 °C. The Pediococcus acidilactici (UFLA BFFCX 27.