| Summary: | Soymilk has received a lot of attention due to its nutritional value, especially its high protein and isoflavone contents. The objective of this study was to develop a beverage fermented with kefir biomass from soymilk supplemented with 3.5 or 7.0% of <i>Acromia aculeata</i> (Jacq.) Lodd. powder-pulp (also known as the bocaiúva or macaúba) (BO3.5 or BO7.0, respectively), 3.5% of inulin (IN3.5), or 3.5% of each ingredient (BO + IN). The beverage was produced from soymilk (9 °Brix) by fermentation with kefir (4 g:100 mL) for 12 h at 25 °C. The characteristics of the beverages (pH, titratable acidity, soluble solids, color, syneresis, sedimentation, and the microbiological counts of <i>Lactococcus</i>, <i>Lactobacillus</i>, and yeasts) were evaluated during 16 days of storage (0, 6, 11, and 16 days) at 7 °C. The addition of bocaiúva powder-pulp and/or inulin did not change the pH value of the beverage, which remained the same at a safe level throughout storage (pH < 4.5); it increased the soluble solids, especially when compared to supplementation of the studied ingredients (BO3.5, BO7.0, and IN3.5); and decreased syneresis when increasing the supplementation (CONT to other treatments), regardless of treatment. Kefir-fermented soymilk was classified as hypotonic (<270 mOsmol/kg) before supplementation and isotonic (270–330 mOsmol/kg) after supplementation with inulin and/or bocaiúva powder-pulp (or both). Evaluation of the microbial populations in the fermented beverages showed that this substrate could maintain viability above 10<sup>7</sup> CFU/mL throughout the storage period. The supplementation improved the technological characteristics of kefir-fermented soymilk without altering the viability of the beneficial microorganisms present in kefir.
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