Table 2.

Sensory analysis of the soymilk kefir fermented with different kefir starters.

Sample	B	S1-A	S2-B	S2-A	S1-B	S1-C	A	C	S2-C
Score	54.30 ± 2.97a	53.57 ± 3.27a	52.87 ± 3.04a	52.27 ± 3.04a	52.03 ± 0.25a	51.77 ± 0.40a	50.33 ± 2.04a	50.50 ± 1.30a	49.43 ± 2.40b

Mean ±standard deviation; n = 3. Different superscript letters indicate significant differences among cultivars (*p < 0.05). A: soymilk fermented with kefir A; B: soymilk fermented with kefir B; C: soymilk fermented with kefir C; S1-A: soymilk fermented with the addition of 5 mL fermented milk to kefir A; S2-A: soymilk fermented with the addition of 1.5 g probiotics to kefir A; S1-B: soymilk fermented with the addition of 5 mL fermented milk to kefir B; S2-B: soymilk fermented with the addition of 1.5 g probiotics to kefir B; S1-C: soymilk fermented with the addition of 5 mL fermented milk to kefir C. Different superscript letters (a and b) indicate significant differences in sensory score among different soymilk kefir (*p < 0.05).