Soymilk kefir is a fermented product that is obtained by adding grains to soymilk.In this study, the effects of kefir grain inoculation rate (2%, 3% and 4%) and incubation temperature (22 and 25°C) on physicochemical, microbiological and sensory characteristics of soymilk kefir were investigated. pH, titratable acidity, content of dry matter, protein, ash, population of lactobacilli, lactococci and yeasts of all the samples were analyzed. Inoculation rate and incubation temperature affected microbial populations of soymilk kefir samples, while these factors did not have any effect on physicochemical properties. Sensory analysis revealed maximum acceptability levels in the sample produced using 4% kefir grain and incubated at 22°C.
