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ORIGINAL ARTICLE
Development of a Vegan Soybean-Based Yoghurt Alternative Using Levilactobacillus brevis QD-1 and Saccharomyces cerevisiae as the Starter Culture for Improved Texture and Aroma Profile
Thanh Sang Nguyen 1
,
 
Quoc-Duy Nguyen 2
,
 
Hong-Tham Truong-Thi 2,3
,
 
Hieu Vu-Quang 2
,
 
Anh D. Do 4
 
 
 
More details
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1
Food Technology Faculty, Saigon Technology University, Ho Chi Minh City, Vietnam
 
2
Faculty of Applied Science and Technology (FAST), Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
 
3
VINACROP Company Limited, Ho Chi Minh City, Vietnam
 
4
CIRTech Institute, HUTECH University, Ho Chi Minh City, Vietnam
 
 
Submission date: 2025-12-31
 
 
Acceptance date: 2026-03-30
 
 
Corresponding author
Anh D. Do   

CIRTech Institute, HUTECH University, Ho Chi Minh City, Viet Nam
 
 
 
KEYWORDS
exopolysaccharides
lactic acid bacteria–yeast interaction
plant-based fermentation
protein structural modification
volatile compounds
 
TOPICS
ABSTRACT
This study aimed to develop a vegan soybean yoghurt alternative using co-cultures of Levilactobacillus brevis QD-1 and Saccharomyces cerevisiae, and to evaluate their effects on textural properties, protein structure, and aroma profile of the end product. Filtered and concentrated soybean slurry was fermented using varying inoculum densities (10³–10⁵ CFU/mL) of L. brevis alone and in combination with S. cerevisiae. Visible coagulation occurred at approximately 9 h of fermentation, when pH reached 5.12–5.68. Co-cultured samples exhibited significantly improved textural attributes, including increased hardness and gumminess, and water-holding capacity, which were associated with elevated exopolysaccharide (EPS) production primarily attributable to L. brevis. In particular, the soybean yoghurt alternatives produced by co-cultured fermentation using an inoculum density of 104 and 10⁵ CFU/mL showed the highest EPS contents (201–216 mg/L), along with increased hardness (1.48–1.58 N) and gumminess (0.74–0.77 N). Sodium dodecyl sulfate–polyacrylamide gel electrophoresis analysis demonstrated more extensive degradation of allergenic soy proteins, including β-conglycinin and glycinin, in the co-fermented samples. Fourier-transform infrared spectroscopy indicated favourable modifications in protein secondary structure, notably an increased α-helix content, consistent with improved gel network formation. In addition, the volatile organic compound profile was characterised by shifts in the relative abundances of acetic acid, 2,3-butanediol, and phenethyl alcohol in the presence of yeast. At the highest co-culture level, ethanol content decreased to 69.55% of total volatile organic compounds, while contents of acetic acid, 2,3-butanediol, and phenethyl alcohol increased to 15.42%, 9.46%, and 1.87%, respectively. Collectively, these findings indicate that lactic acid bacteria and yeast co-fermentation may represent a promising approach to produce high-quality plant-based yoghurt with enhanced nutritional and sensory characteristics.
ACKNOWLEDGEMENTS
The authors gratefully acknowledge HUTECH University for granting permission and providing research facilities. The authors sincerely thank Saigon Technology University for providing the necessary research facilities. We acknowledge Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam for supporting this study. We also thank VINACROP Company Limited, Ho Chi Minh City, Vietnam, for their permission and provision of facilities during the research period.
FUNDING
This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.
CONFLICT OF INTEREST
The authors declare that they have no conflict of interest to influence the work reported in this paper.
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