Development of folic acid-enriched fermented soybean milk according to the QS effect

Fermented soybean milk has become the mainstream category of plant-based fermented milk. In China, fermented soymilk products are still a minority drink and need to be enriched in the aspect of functional development. Screening lactic acid bacteria with high folate production, comparing their effects on the production of folate in soy milk fermentation, and based on texture and sensory analysis, pH, Selecting the appropriate strain combination ratio to prepare LAB composite fermentation agent based on changes in water holding capacity and color difference yields a high-yield folic acid soybean milk formula. The results showed that when the mixing ratio of Lactobacillus bulgaricus BNCC 336,436: Streptococcus thermophilus CGMCC 1.1855:Lactiplantibacillus plantarum C8: Lactobacillus acidophilus CICC 6074 was 1:1:3:3,The expression of quorum sensing is significant, and under the optimized conditions of fermentation time of 12 h, glucose addition of 7%, and fermentation temperature of 40 ℃, fermented soybean milk with a folate content of up to 78 micrograms per milliliter can be obtained. Furthermore, the QS effect of the strains in this optimized condition was also enhanced, which revealed the bi-functional roles of the folic acid in the fermentation process.