Scientists have identified a group of naturally occurring bacteria that could address challenges in soy yoghurt production, including digestive discomfort, poor mineral absorption, and food safety. The study, published in the Journal of Food Protection, tested Enterococcus strains as potential starter cultures for fermenting soymilk and found that three performed well in improving product quality and safety compared to conventional dairy-derived cultures.

These bacteria were able to break down indigestible carbohydrates and antinutrients present in soymilk, making the finished product easier to digest and more nutritionally superior. In addition to enhancing the nutritional value of soy yoghurt, the strains also produced natural antimicrobial compounds and improved the texture and viscosity of the product, offering a clean-label alternative to synthetic additives for shelf life extension and safety improvement in plant-based food production. The research suggests that using plant-based fermentation-specific strains could lead to a better nutritional profile, safety, and sensory quality of soy yoghurt for both manufacturers and consumers.