Synergistic effects of Lactiplantibacillus plantarum P-8 and Lacticaseibacillus paracasei ProSci-92 in cofermented milk: Metabolomic and physicochemical evaluation
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View abstract on PubMed
Summary
This summary is machine-generated.A novel composite probiotic fermented milk using Lactiplantibacillus plantarum P-8 and Lacticaseibacillus paracasei ProSci-92 enhanced sensory attributes and health benefits. The optimal 1,000:1 coculture ratio improved bacterial counts, texture, flavor, and beneficial compounds.
Area Of Science
- Food Science and Technology
- Microbiology
- Biochemistry
Background
- Probiotic fermented milk offers health benefits.
- Optimizing probiotic combinations is key to enhancing product quality.
- Lactiplantibacillus plantarum P-8 and Lacticaseibacillus paracasei ProSci-92 show promise.
Purpose Of The Study
- To develop a novel composite probiotic fermented milk.
- To determine the optimal coculture ratio of L. plantarum P-8 and L. paracasei ProSci-92.
- To evaluate the impact of cofermentation on physicochemical properties, stability, and metabolomic profiles.
Main Methods
- Coculture fermentation of L. plantarum P-8 and L. paracasei ProSci-92 at various ratios.
- Analysis of physicochemical properties (acid production, water-holding capacity).
- Assessment of storage stability, viable bacterial counts, and untargeted metabolomic profiling.
Main Results
- The 1,000:1 coculture ratio (ProSci-92:P-8) demonstrated significant synergistic effects.
- Cofermentation enhanced viable bacterial counts, acid production, and water-holding capacity.
- Improved texture, flavor, and accumulation of flavor compounds (acetoin, acetaldehyde) and amino acids (lysine, valine) were observed. Glutathione identified as a potential biomarker.
Conclusions
- A novel composite probiotic fermented milk with enhanced sensory and functional properties was successfully developed.
- The synergistic interaction between L. plantarum P-8 and L. paracasei ProSci-92 is crucial for improved product quality.
- This study provides a basis for developing advanced fermented dairy products with superior health benefits and consumer appeal.
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