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About yogurt:

The biochemistry of changing animal milk to yogurt is well known.

Recapitulating:
After some preperatory steps the milk is inoculated with bacteria that consume lactose, producing lactic acid. (Quoting from wikipedia: "Lactobacillus delbrueckii subsp. bulgaricus is commonly used alongside Streptococcus thermophilus as a starter for making yogurt.")

Additionally recapitulating:
Once the milk has been turned into yogurt there are no additional preservative steps, which means the bacteria that made the yogurt are still present in the finished yogurt. That is: to make more yogurt you prepare milk and then add some plain yogurt as a starter.


Specific to my question:

Nowadays various milk alternatives are produced in quantity, such as soy bean milk, almond milk, oat meal milk, and so on.

In the wake of that development there is production of the counterparts of derivatives of milk, specifically: yogurts.

I'm curious: what kind of bacteria are used to make a yogurt counterpart of say, coconut milk?

Then again, maybe (I could not find information about that) production of coconut yogurt doesn't involve a bacteria culture at all. It could be that in the production of a yogurt counterpart out of coconut milk a thickening agent is added (such as modified starch), and that, say, a bit of citric acid is added to acidify. All for the purpose of emulating the texture and taste of animal milk yogurt.

But then: in my attempts to find information I read claims that for making home-made dairy-free yogurt you can actually use the same starter as is used for animal milk yogurt. That suggests that the bacteria in yogurt starter culture are actually pretty omnivorous; not dependent on presence of lactose for their metabolism.


The question:
how analogous is production of coconut milk yogurt to production of animal milk yogurt? Or any other counterpart yogurt for that matter.

Is it with Lactobacillus delbrueckii alongside Streptococcus thermophilus, or is it adding a thickening agent and a bit of acification?


(I understand of course why manufacturers of yogurt alternatives do not write on the packaging how their yogurt alternative is made: the majority of prospective buyers wouldn't understand it, and they may even be spooked.)

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