Abstract Soymilk yoghurt is an option to consumers who are allergic to cow's milk yoghurt. Probiotics can provide gut health. The objective of this study was to investigate the physicochemical characteristics, including pH, colour, firmness and syneresis of yoghurt made from soymilk and cow's milk as affected by the addition of probiotics during storage at 4 °C for 28 days at 7-day intervals. Microstructure and bacterial populations were also determined. Two types of yoghurt were prepared. The first type was prepared with the additions of commercially available yogurt starter containing Lactobacillus delbrueckii ssp. bulgaricus (LB) and Streptococcus thermophilus (ST). The second type was prepared with the same yogurt starters plus three probiotics, including Bifidobacterium animalis subsp. lactis BB-12 (BB), L. acidophilus La-5 (LA), and L. rhamnosus (LGG). Probiotics reduced syneresis and increased compact network of soymilk yoghurt significantly (p

中文翻译：

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添加益生菌对豆奶和牛奶制成的酸奶在冷藏期间的理化和微生物特性影响的比较研究 (R2)

摘要 豆浆酸奶是对牛奶酸奶过敏的消费者的一种选择。益生菌可以提供肠道健康。本研究的目的是调查由豆奶和牛奶制成的酸奶的理化特性，包括 pH 值、颜色、硬度和脱水收缩，这些酸奶在 4°C 下储存 28 天，间隔 7 天受到添加益生菌的影响。还确定了微观结构和细菌种群。准备了两种类型的酸奶。第一种是通过添加含有德氏乳杆菌 ssp 的市售酸奶发酵剂制备的。保加利亚杆菌 (LB) 和嗜热链球菌 (ST)。第二种是用相同的酸奶发酵剂加上三种益生菌制成的，包括动物双歧杆菌亚种。乳杆菌 BB-12 (BB)、嗜酸乳杆菌 La-5 (LA)、和鼠李糖乳杆菌 (LGG)。益生菌显着减少脱水收缩并增加豆浆酸奶的紧密网络（p