Improvement in Smoothness of Fermented Soymilk Yogurt-Mimic by Effective Use of Applicable Lactic Acid Bacteria Strains.

Foods · 2025 · PMC12469771 · PMID 41008207

Europe PMC DOI

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slightly significantno p-value reported

The primary fermentation products of AL3G1 and AL28A1 after 1 day of refrigeration caused a slightly significant decrease in the pH of secondary fermentation products, but the primary products after 4 days and 7 days of refrigeration brought the pH of secondary fermentation products back to a level close to that of those fermented using the primary fermentation products without refrigeration.

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