Probiotic Bifidobacterium animalis ssp. lactis Probio-M8 improves the fermentation and probiotic properties of fermented milk

• Published in: Journal of dairy science Vol. 107; no. 9; pp. 6643 - 6657
• Main Authors: Sun, Yaru, Guo, Shuai, Kwok, Lai-Yu, Sun, Zhihong, Wang, Jicheng, Zhang, Heping
• Format: Journal Article
• Language: English
• Published: United States Elsevier Inc 01.09.2024; Elsevier
• Subjects: beneficial metabolites; fermented milk; mass spectrometry metabolic profiles; probiotics; mass spectrometry metabolic profiles; beneficial metabolites; fermented milk; probiotics; Probiotics; Mass spectrometry Metabolic profiles; Beneficial metabolites; Fermented milk
• ISSN: 0022-0302; 1525-3198; 1525-3198
• DOI: 10.3168/jds.2024-24863

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. Probiotics are increasingly used as starter cultures to produce fermented dairy products; however, few studies have investigated the role of probiotics in milk fermentation metabolism. The current study aimed to investigate whether adding Bifidobacterium animalis ssp. lactis Probio-M8 (Probio-M8) as a starter culture strain could improve milk fermentation by comparing the physicochemical characteristics and metabolomes of fermented milks produced by a commercial starter culture with and without Probio-M8. Our results showed that adding Probio-M8 shortened the milk fermentation time and improved the fermented milk texture and stability. Metabolomics analyses revealed that adding Probio-M8 affected mostly organic acid, AA, and fatty acid metabolism in milk fermentation. Targeted quantitative analyses revealed significant increases in various metabolites related to the sensory quality, nutritive value, and health benefits of the probiotic fermented milk, including 5 organic acids (acetic acid, lactic acid, citric acid, succinic acid, and tartaric acid), 5 EAA (valine, arginine, leucine, isoleucine, and lysine), glutamic acid, and 2 essential fatty acids (α-linolenic acid and docosahexaenoic acid). Thus, applying probiotics in milk fermentation is desirable. This study has generated useful information for developing novel functional dairy products. [Display omitted]