Effect of different strains on quality characteristics of soy yogurt: Physicochemical, nutritional, safety features, sensory, and formation mechanism.

The purpose of the study was to explore effect of four different strains on quality characteristics of soy yogurt. The results showed that four strains were all related to the genus and N1 was , N2 was , N3 was , and N4 was . The result analysis of biochemical, sensory, nutritional, functional and safety properties of fermentation process and end products showed that the soy yogurt fermented with L. N1 had the highest isoflavone content and the lowest phytic acid content; the soy yogurt fermented with L. N2 had the highest content of free amino acids and oligosaccharides, the lowest content of trypsin inhibitors; the soy yogurt fermented with N3 had the lowest oil content; the soy yogurt fermented with L. N4 had optimal functional properties. In summary, N4 was suitable as a fermentation strain for soymilk.