Monk Fruit juice concentrate vs sugar to slow down yogurt acidification

Hey guys, does anyone have experience using sugar substitutes to control pH drop down in fermented non-dairy products? Sugar-added yogurt shows tremendous drop in pH over shelf life comparing to non-sugar added one. Product taste's affected becoming quite acidic by the end of shelf life. Any advise would be appreciated.

I had a client that used Monkfruit liquid - not sure if it was concentrate and it was buffered with a small amount of maltol.