cc_byLibberecht, SophieRistevska, MiaGibis, MonikaLoeffler, MyriamMartínez-Culebras, Pedro VicenteRoig, Patricia2026-01-282026-01-282026https://doi.org/10.3390/foods15010048https://hohpublica.uni-hohenheim.de/handle/123456789/18778This study investigates the use of a homopolysaccharide (HoPS)-producing Latilactobacillus sakei strain for the production of protein-enriched plant-based yoghurt analogues based on coconut milk. Formulations varied in added sucrose (2.5% or 5.0% w / w ), pea protein isolate (PPI; 0–5.0% w / w ), and tapioca starch (0%, 1.5% w / w ), and were fermented with either a HoPS-producing strain ( L. sakei 1.411), or a non-exopolysaccharide (EPS)-producing control strain ( L. sakei 1.2037) with very similar acidification kinetics. Microbial growth and pH were monitored, HoPS content was determined via HPLC, and both firmness and syneresis were assessed during 5 days of storage at 4 °C. EPS yields were significantly higher ( p < 0.05) in samples with 5.0% w / w added sucrose compared to those with 2.5% w / w . Fermentation with L. sakei 1.411 generally resulted in firmer gels ( p < 0.05) and reduced syneresis ( p < 0.05) compared to L. sakei 1.2307 and the enhanced viscosity (sample thickness) was also observed in a sensory analysis. Samples containing starch and 5.0% w / w PPI showed the highest firmness-related values. These findings demonstrate the potential of in situ HoPS production to improve the texture and stability of protein-enriched coconut-based yoghurt analogues. It highlights the importance of matrix formulation, strain selection and process control, which all contribute to the final product quality.engFermentationMicrobial in situ homopolysaccharide formationProtein-fortificationPlant-based yoghurt analoguesTexture660Article2026-01-23