Development of a novel fermented soymilk product with potential probiotic properties

The study was carried out to test the ability of Enterococcus faecium, Lact obacillus acidophilus, L. jugurti, Streptococcus thermophilus and L. delbru eckii ssp bulgaricus to decrease cholesterol in vitro and to grow in the pr esence of bile salts. Both properties were dependent on the species under s tudy. The cultures were also inoculated into soymilk fortified with dry mil k whey powder as single or mixed starters. The physicochemical and sensory evaluations of the fermented products showed that E. faecium plus L. jugurt i (ratio 1:1) is the best combination, and this mixture also produces a 43% decrease in cholesterol.