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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Lacticaseibacillus rhamnosus WH.FH-19: Probiotic Traits, Fermentation Performance, and Potential for Functional

Shiyuan Sun1, Lu Feng2,3, Liping Sun1

  • 1School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Foods (Basel, Switzerland)
|January 28, 2026
PubMed
Summary

Lacticaseibacillus rhamnosus WH.FH-19 is a safe probiotic with superior functional and technological traits for dairy. It enhances fermentation and sensory qualities, outperforming Lacticaseibacillus rhamnosus GG.

Keywords:
Lacticaseibacillus rhamnosusprobioticsafety assessmentsensory qualitysynergistic fermentation

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Area of Science:

  • Food Microbiology
  • Probiotics Research
  • Dairy Science

Background:

  • Lacticaseibacillus rhamnosus GG is a benchmark probiotic strain.
  • There is a need for novel probiotic strains with enhanced functional and technological properties for fermented dairy products.

Purpose of the Study:

  • To characterize the probiotic and technological potential of Lacticaseibacillus rhamnosus WH.FH-19.
  • To evaluate its performance in bovine milk fermentation, alone and in synergy with other starter cultures.

Main Methods:

  • In vitro characterization of probiotic properties (adhesion, stress tolerance, cholesterol assimilation, antioxidant activity).
  • Kinetic studies of growth and acidification in bovine milk.
  • Safety assessments (hemolysis, antibiotic sensitivity, tyramine production).
  • Synergistic fermentation trials with Lactobacillus bulgaricus and Streptococcus thermophilus.

Main Results:

  • L. rhamnosus WH.FH-19 demonstrated superior epithelial adhesion, gastrointestinal stress tolerance, cholesterol assimilation, and antioxidant activity compared to L. rhamnosus GG.
  • The strain exhibited vigorous growth and rapid acidification kinetics in bovine milk.
  • Safety assessments confirmed its non-hemolytic nature, antibiotic sensitivity, and low tyramine production.
  • Synergistic fermentation with L. bulgaricus and S. thermophilus accelerated kinetics and improved sensory attributes, with L. rhamnosus WH.FH-19 potentiating S. thermophilus activity.

Conclusions:

  • L. rhamnosus WH.FH-19 is a safe and functionally robust probiotic strain.
  • It offers significant technological advantages for commercial fermented dairy production, enhancing fermentation efficiency and product quality.