Antioxidant capacity and flavour substances of soy milk fermented by kombucha fungus and fructo-oligosaccharides

In this study, soy milk added with fructo-oligosaccharides (FOS) was fermented by kombucha fungus. The microbial composition, polyphenols, vitamins and volatile flavour substances were quantitatively analysed during fermentation. Results showed that the growth of yeast and lactic acid bacteria in soy milk could be promoted by the synbiotic interaction of FOS and kombucha fungus.