Soymilk could support the growth of
L. acidophilus without any need to add additional carbohydrate
source. Similar to this study, Telang, Joshi, Sutar, and Thorat (2010)
observed that the viable count of L. acidophilus in soymilk was 8.54
log cfu/ml after the fermentation period of 24 h at 37 _C.