Optimizing Lactiplantibacillus plantarum JCM 1149 growth conditions for improvement of the gelation and nutritional qualities of fermented soy milk

Key Points

• Improvement of gelation and nutritional qualities occurs with adjusted growth conditions.
• Significant enhancement in quality metrics is observed after optimizing Lactiplantibacillus plantarum growth.
• Assessment using growth condition adjustments shows better fermentation outcomes in soy milk applications.
• Findings highlight a practical approach that may enhance fermented product quality and consumer appeal.