Suitability analysis of probiotic lactic acid bacteria for soy yogurt fermentation: Impact on flavor, texture, and sensory properties

• 13 probiotic LAB strains were evaluated for soy yogurt fermentation. • Texture improved by L. fermentum, L. plantarum, L. acidophilus , and L. salivarius. • Sensory enhanced by L. fermentum, L. reuteri, L. acidophilus , and L. bulgaricus. • L. fermentum and L. reuteri reduced beany aroma and increased fruity notes. • Results support tailored probiotic selection for improved plant-based yogurt quality. This study evaluated the suitability of 13 probiotic lactic acid bacteria as starter cultures for soy yogurt fermentation. Key assessments included growth performance and acidification in soymilk, as well as fermentation characteristics such as gel formation, water-holding capacity, protease activity, viscosity, texture and volatile and non-volatile compound. Limosilactobacillus fermentum, Lactiplantibacillus plantarum, Lactobacillus acidophilus , and Ligilactobacillus salivarius improved textural properties, while L. fermentum, Limosilactobacillus reuteri, L. acidophilus , and Lactobacillus bulgaricus enhanced sensory attributes. Notably, L. fermentum and L. reuteri reduced beany off-flavors and increased fruity and sweet aroma compounds. These findings highlight the potential of tailored probiotic strain selection to improve both texture and flavor in plant-based yogurt. Future research may further optimize fermentation using isolates derived from these strains to enhance functionality and sensory quality in food applications.