Effects of lactiplantibacillus plantarum X7021 on physicochemical properties, purines, isoflavones and volatile compounds of fermented soymilk

•Lactiplantibacillus plantarum X7021, isolated from stinky tofu brine, can ferment soymilk.•L. plantarum X7021 can significantly decrease purine content during fermentation.•L. plantarum X7021 can prominently enrich the bioactive aglycones.•L. plantarum X7021 displayed strong degradation of the main beany flavor compounds.•Pathways of acetate, acetoin and diacetyl formation were reconstructed.