The adage «strengthin numbers» also appliesinfood fermentations.The association of multiple lactic acid bacteria (LAB) strains are known to havebeneficialoutputs when it comes to taste, texture or even healthbenefits, and these enhancedoutputs are likely subject to LAB interacting positively with one another. Finding ways to create new functional associations of LABstrains is challenging, especially in the context of food diversification. The objective was to evaluate if pairs of LAB strains, known to interact positively in a simplified medium,alsoexhibited different outputs compared to their monocultures in a yogurt-like product.Material and methodsYogurt-like media were prepared, mixing bovine milk and lupin proteins attwodifferent ratio (50:50 and 67:33) and fermented with the strains Lactococcus lactisNCDO2125, Enteroccocus faecalisCIRM-BIA2412 and Lactiplantibacillus plantarumCIRM-BIA1524 in monocultures, and the co-cultures of L.plantarumwith L.lactis and L.plantarum with E.faecalis. Firmness, cohesiveness and adhesiveness were measured by penetrometry,and apparent viscositywas extracted from flow curves. Syneresis and water-holding capacity were measured using spillage and centrifugation methods. Volatile compounds were quantified using head space GC-MS and organic acids by HPLC.In addition, the yogurts made using the strains L. lactisand/orL. plantarumweresensoriallyevaluated using a sorting task.Results and discussionFirmness, cohesiveness, viscosity, water-holding capacity,andorganic acidconcentrationsincreasedwhen L.plantarumwas co-culturedwith E. faecalis,but they remained unchanged in co-culturewith L. lactisfor which the values were close to the L. lactismonoculture.Some volatile compounds increasedin both co-cultures compared to thecorrespondingmonocultures. However, the yoghurt-like productsmade were not sensoriallydistinguishedbased onthe strain combinations,but on the protein ratio used. Protein ratio also had an impact on the instrumental texture.The results showed thatintermediate outputs were obtained withco-cultures compared to thecorrespondingmonocultures when each criterion wassingled out.However, co-cultures exhibitedmorediversefunctional outputs(texturing, production of additional flavourcompounds)whenthe associated strains have distinctcapacities.Promoting positive interactions between LAB and protein composition offer interesting solutions to create new yoghurt-like products that include plant proteins.