摘要：Four different species of Lactobacillus (Lb. plantarum, Lb. brevis, Lb. johnsonii and Lb. delbrueckii ssp. bulgaricus) were used in an attempt to obtain a symbiotic product based on soy-milk. Lactic fermentation process was used to generate a product with enhanced acceptability for the consumer, while inulin was used as prebiotic compound. Inulin concentrations ranging from 1% to 9% were tested as probiotic bacteria supporters and 5% proved to be the most suitable. Also, it was found that the fermented product exhibited sensorial qualities and rheological behavior similar to yoghurt.
