Soybean milk is an economical substitute for dairy products. Pediococcus pentosaceus has been used as a food additive to improve taste, nutrition, and food safety. In this study, four P. pentosaceus strains (CICC 24444, QK-1, MQ-1 and RQ-1) isolated from various food sources and known to exhibit broad-spectrum antibacterial activities were used to ferment soybean milk, and their fermentation characteristics and the properties of the resulting beverages were evaluated. The results revealed that the P. pentosaceus strains can inhibited the growth of five types of pathogenic bacteria (Salmonella enterica subsp. enterica serotype Enteritidis, Yersinia enterocolitica, Shigella dysenteriae, Escherichia coli, and Staphylococcus aureus), and their in vitro survival rates in the simulated stomach and intestinal environments were above 90%, satisfying the probiotic requirements. Isomaltose oligosaccharide was used as a protective agent to resist low-temperature freeze-drying damage and ensure a high survival rate, and P. pentosaceus was directly injected into fermented soymilk. The acidification of fermented soybean milk was the weakest with P. pentosaceus QK-1, and the viable bacterial counts of all strains were stable after 28 days of storage. After fermentation, the antioxidant ability was enhanced. Arginine and β-alanine levels increased after fermentation, and the adjunct culture of P. pentosaceus QK-1 increased proline levels. Our data indicate that P. pentosaceus QK-1 is a suitable strain for the development of functional plant-based beverages.

豆奶是一种经济的乳制品替代品。戊糖片球菌已被用作食品添加剂以改善口味、营养和食品安全。在本研究中，从各种食物来源中分离出的四种已知具有广谱抗菌活性的戊糖假单胞菌菌株（CICC 24444、QK-1、MQ-1 和 RQ-1）用于发酵豆奶，及其发酵特性并对所得饮料的特性进行评估。结果表明，戊糖假单胞菌菌株能抑制5种病原菌（肠炎沙门氏菌亚种肠炎亚种、小肠结肠炎耶尔森菌、痢疾志贺菌、大肠杆菌和大肠杆菌）的生长。金黄色葡萄球菌），其在模拟胃肠环境中的体外存活率均在90%以上，满足益生菌的需求。以低聚异麦芽糖为保护剂，抵抗低温冻干损伤，保证高成活率，将戊糖直接注入发酵豆浆中。P. pentosaceus QK-1发酵豆浆酸化最弱，所有菌株的活菌数在储存 28 天后保持稳定。发酵后抗氧化能力增强。发酵后精氨酸和β-丙氨酸水平升高，戊糖酵母的辅助培养QK-1 增加脯氨酸水平。我们的数据表明P. pentosaceus QK-1 是开发功能性植物性饮料的合适菌株。