Effect of Fermentation Time on the Nutritional Composition of Soybean-Based Yoghurt: A Review
Article Sidebar
Page Numbers:
1418-1435
Digital Object Identifier:
10.58578/ajstea.v3i4.7271
Viewed: 416 times
Downloaded: 205 times
LYAS Publisher cordially invites qualified professionals to serve as Editors or Reviewers. Your expertise will make an important contribution to maintaining and strengthening the academic quality of our publications. Interested applicants are kindly requested to complete the application form at the following link: Editors & Reviewers
Please feel free to contact us if you need any further information about the submission process or if you have any additional questions.
Authors:
Daramola Precious Oluwakemisola1 
Copyright :
Authors retain copyright and grant the journal right of first publication.
Main Article Content
Abstract
The rising demand for plant-based dairy alternatives has heightened the need to optimize production processes for products such as soybean-based yoghurt. Fermentation time is a key determinant of the product’s nutritional profile, sensory attributes, and functional properties. This review synthesizes recent peer-reviewed studies to examine the effects of varying fermentation durations on protein digestibility, allergenicity reduction, carbohydrate transformation, fatty acid composition, mineral bioavailability, vitamin retention, and the formation of bioactive compounds. Findings suggest that medium fermentation durations (8–24 hours) generally offer the best balance between nutritional enhancement and probiotic viability. Longer fermentation periods can further improve phytate degradation and the conversion of isoflavone glycosides into more bioavailable aglycones, though they may also lead to decreased vitamin stability and undesirable acidification. These changes have important health implications, including improved protein digestibility, enhanced gastrointestinal health through probiotic enrichment, and increased suitability for lactose-intolerant and vegan consumers. However, research gaps persist, particularly in long-term storage stability, standardization of fermentation protocols, and the integration of fortification strategies. Future research should explore advanced microbial strain selection, enzyme-assisted fermentation, and metabolomic profiling to maximize nutritional and functional outcomes. This review offers practical insights for industry practitioners and researchers aiming to improve the quality and health benefits of soybean-based yoghurt.
Citation Metrics:
Downloads
Article Details
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
References
Aghababaie, M., Khanahmadi, M., Beheshti, M., & Faramarzi, M. A. (2015). Developing a kinetic model for co-culture of yoghurt starter bacteria in pH-controlled fermentation. Journal of Food Engineering, 166, 72–81.
Avilés Gaxiola, S., Chuck Hernández, C., & Serna Saldívar, S. O. (2018). Inactivation methods of trypsin inhibitors in legumes: A review. Journal of Food Science, 83(1), 17–29.
Bai, R., et al. (2025). Physicochemical and nutritional properties of whole soy milk yogurt: Antioxidant, hypoglycemic, and hypotensive effects. Food Chemistry, 305, 125–133.
Biscola, V., Bontempo, P., Budelli, A., Rossi, M., & Brigidi, P. (2017). Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins β-conglycinin (7S) and glycinin (11S). International Journal of Food Sciences and Nutrition, 68(7), 819–827.
Choręziak, A., Konopka, I., & Pabich, M. (2025). Nutritional quality, safety and environmental benefits of plant-based beverages: A critical review. Nutrients, 17(7), 1148.
El Shazly, A. I., Haroun, B. M., El Nekeety, A. A., & Abdel Wahhab, M. A. (2021). Production of isoflavone enriched soy yogurt through bacterial fermentation. Egyptian Journal of Food Science, 49(2), 61–74.
Gan, J., Tham, L. G., Musa, K. H., & Yin, J. Y. (2023). Effect of fermentation using different lactic acid bacteria on essential minerals in soybean milk. Frontiers in Nutrition, 10, 1198456.
Gad, A. I., El Shazly, A. A., El Hadary, A. E., & Abou Arab, A. A. (2024). In vitro digestive system simulation and anticancer activity of synbiotic fermented soymilk. Scientific Reports, 14, 15417.
Gao, Y., Li, X., Wang, S., & Sun, B. (2022). Metabolomics analysis of soymilk fermented by Bacillus subtilis and lactic acid bacteria. Journal of Food Science, 87(11), 4926–4940.
Hsieh, K. C., Yeh, C. H., & Ouf, S. A. (2024). Reducing lipoxygenase and trypsin inhibitor in soy milk using atmospheric pressure cold plasma. Innovative Food Science & Emerging Technologies, 93, 104171.
Huo, C., Guo, Y., Wang, Y., Xue, J., & Wu, J. (2023). Non-beany flavor soymilk fermented by lactic acid bacteria: Flavor formation and antioxidant characteristics. Foods, 12(2), 359.
Hwang, C. E., Hong, J. H., & Kim, S. S. (2021). Enhancement of isoflavone aglycones, amino acids, and antioxidant properties in fermented soymilk. Food Chemistry, 345, 128833.
Irondi, E. A., Olagunju, Y. O., & Onifade, A. K. (2025). Plant-based milk substitutes: Sources, production, and nutritional, nutraceutical, and sensory qualities. Frontiers in Food Science and Technology, 4, 1593870.
Ketnawa, S., Ogawa, Y., & Benjakul, S. (2021). In vitro protein digestibility and biochemical characteristics of fermented soybean products. Scientific Reports, 11, 13742.
Kim, H. J., Park, J. Y., Kim, S. H., Kwon, O. C., Kim, J. H., & Yoon, K. S. (2019). Fermentation characteristics of soy yogurt with different carbohydrate sources. Food Science and Biotechnology, 28(3), 851–860.
Langa, S., Arqués, J. L., & Landete, J. M. (2024). Riboflavin bio-enrichment of soy beverage by selected lactic acid bacteria. International Journal of Food Microbiology, 409, 110220.
Li, M., Xie, H., Li, X., Fu, X., & Huang, Q. (2021). Effect of freezing treatment of soybean on soymilk quality and anti-nutritional factors. Food Science & Nutrition, 9(10), 5545–5555.
Li, S., Zhou, J., Zhang, Y., & Xu, Y. (2024). Effect of different strains on quality characteristics of soy yogurt. Current Research in Food Science, 7, 100656.
Madjirebaye, P., Li, Y., & Chen, H. (2022). Effects of fermentation conditions on bioactive substances in lactic acid bacteria fermented soymilk and its storage stability assessment. Food Bioscience, 50, 102048.
Mani López, E., Palou, E., & López Malo, A. (2014). Probiotic viability and storage stability of yogurts and fermented milks: A review. Journal of Dairy Science, 97(9), 4895–4911.
Mehaya, F. M., Elnashar, M. M., & Abd El Aty, A. M. (2023). Evaluation of nutritional and physicochemical properties of soy yogurt fermented with different starters. Scientific Reports, 13, 14049.
Molina, V., Medici, M., Taranto, M. P., de Valdez, G. F., & Font de Valdez, G. (2012). Soybean-based functional food with vitamin B12. Trends in Food Science & Technology, 28(1), 54–60.
Omogbai, B. A., Ikenebomeh, M. J., & Akubor, P. I. (2005). Microbial utilization of stachyose in soymilk yogurt production. African Journal of Biotechnology, 4(9), 966–970.
Pantoa, T., Srichamnong, W., & Thangsiri, S. (2025). In vitro protein digestibility and bioactive activities of yogurt alternatives prepared from black soybean. Plant Foods for Human Nutrition, 80(2), 287–296.
Peng, X., et al. (2022). Fermentation performance, nutrient composition, and flavor development in soybean yoghurt: Changes in B vitamins and isoflavones. Journal of Food Science, 87(5), 1721–1732.
Popova Krumova, P., Tashkov, S., & Topalov, P. (2024). Lactic acid production by Lactiplantibacillus plantarum AC131: Modeling growth, substrate consumption and product formation. Biotechnology & Bioengineering, 121(7), 2688–2702.
Qiu, S., Yang, Y., & Nielsen, J. (2023). Dynamic metagenome scale metabolic modeling of a yoghurt bacterial community. Biotechnology & Bioengineering, 120(9), 2305–2319.
Rachtan Janicka, J., Górna, I., & Frączek, B. (2025). The role of plant-based beverages in nutrition: An expert perspective. Nutrients, 17(9), 1562.
Rana, A., Singh, N., & Kaur, G. (2025). Synergistic fermentation of vitamin B2 (riboflavin) bio-fortified soymilk with probiotic Lactiplantibacillus plantarum. Discover Food, 5, 53.
Samtiya, M., Matthews, K. R., & Dhewa, T. (2024). Effect of selective fermentation on nutritional parameters of plant-based foods. Frontiers in Nutrition, 11, 1327866.
Sharma, N., Singh, J., & Kaur, A. (2024). Plant-based milk alternatives: Current scenario, key challenges, and process interventions. Journal of Cleaner Production, 454, 142174.
Tang, A. L., Walker, K. Z., Wilcox, G., Strauss, B. J., Ashton, J. F., & Stojanovska, L. (2010). Phytase activity from Lactobacillus spp. in calcium-fortified soymilk: Effects on phytate degradation and mineral availability. International Journal of Food Microbiology, 138(1–2), 135–142.
Thakur, K., Tomar, S. K., & De, S. (2016). Lactic acid bacteria as a cell factory for riboflavin production. Journal of Applied Microbiology, 120(2), 343–357.
Verduci, E., D’Elios, S., Cerrato, L., Comberiati, P., Calvani, M., Palazzo, S., Martelli, A., & Peroni, D. G. (2020). Use of soy-based formulas and cow’s milk allergy: Lights and shadows. Frontiers in Pediatrics, 8, 591988.
Walther, B., Guggisberg, D., Badertscher, R., Wechsler, D., & Egger, L. (2022). Comparison of nutritional composition between plant-based drinks and cow’s milk. Frontiers in Nutrition, 9, 988707.
Wang, Y., Zhang, Q., & Chen, X. (2021). Metabolism characteristics of lactic acid bacteria and their applications in food industry. Frontiers in Nutrition, 8, 700909.
Wang, Y. C., Yu, R. C., & Chou, C. C. (2003). Sugar and acid contents in soymilk fermented with lactic acid bacteria. Food Microbiology, 20(3), 333–338.
Wiederstein, M., Kleinheinz, A., & Fischer, M. (2023). Soybean (Glycine max) allergens: An updated review on an important food source and its allergenicity. ACS Food Science & Technology, 3(1), 2–20.
Yadav, R. B., Ziarno, M., & Ziarno, K. (2023). Stability and properties of yoghurt-type fermented soy beverages produced using dairy starter cultures. Foods, 12(14), 2720.
Yoon, K. S., Kim, H. J., & Park, J. Y. (2019). Fermentation characteristics of soy yoghurt with different carbohydrate sources. Food Science and Biotechnology, 28(3), 851–860.
Zhang, Y., Wang, X., Xu, Y., & Zhang, H. (2022). Trypsin inhibitor activity, phenolic content and antioxidant capacity of raw soymilk: Impacts of grinding methods. Food Research International, 156, 111188.
Zhao, X., Zhang, Y., & Sun, Y. (2024). Fermentation characteristics of fermented milk with varied ratios of Streptococcus thermophilus and L. delbrueckii subsp. bulgaricus: Implications for plant matrices. Molecules, 29(6), 1257.
Zheng, Y., Liu, H., & Ma, X. (2025). Fermentation of soymilk by strains with high conversion of isoflavone aglycones: Timing the maximum conversion. Food Bioscience, 86, 103698.
Ziarno, M., Zaręba, D., & Maciejewska, P. (2023). Yogurt-type fermented soy beverages produced with dairy starter cultures: Feasibility and storage stability. Foods, 12(16), 3081.
Ziarno, M., Zięba, T., Krysiak, W., & Jarosz, M. (2023). Comprehensive studies on the stability of yogurt-type fermented soy beverages produced with dairy starter cultures. Foods, 12(15), 3002.
Zuo, Y., Wang, L., & Chen, C. (2007). Conversion of isoflavone glucosides to aglycones in soymilk by lactic acid bacteria with high β-glucosidase activity. Journal of Food Science, 72(7), M300–M305.