Applications of Probiotics in Soy Milk Fermentation: Flavor Improvement, Texture Optimization, and Functional Component Transformation

Abstract

Probiotic fermentation technology has emerged as an effective biotechnological strategy to enhance the sensory quality and functional properties of plant-based foods. Among dairy alternatives, soy milk has attracted considerable attention due to its rich nutritional profile. However, its inherent beany flavor, coarse texture, and low bioavailability of key bioactive components continue to limit its industrial development and consumer acceptance. Compared with conventional physical or chemical treatments, probiotic fermentation enables simultaneous improvement of flavor, texture, and functionality through mild biotransformation processes, and is therefore considered a more promising approach. This review first summarizes the physiological and functional characteristics of commonly used probiotic strains in soy milk fermentation, highlighting their adaptability and functional differences in plant-based matrices. On this basis, recent advances in the application of probiotic fermentation in soy milk are systematically reviewed, with a focus on flavor improvement, texture optimization, and biotransformation of bioactive compounds. Furthermore, the mechanisms underlying the release of bioactive peptides, the conversion of isoflavones, and the production of functional metabolites such as γ-aminobutyric acid (GABA) during fermentation are discussed. This work provides a theoretical foundation and technical reference for the development of high-quality functional fermented soy milk.