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Quorum sensing-driven metabolic reprogramming coordinates flavor formation in yogurt fermentation.

Weitao Zhao1, Liang Tan2, Jiaojiao Hu3

  • 1College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China.

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|March 18, 2026
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Summary

Quorum sensing signals, autoinducing peptides (AIPs) and autoinducer-2 (AI-2), enhance lactic acid bacteria growth and flavor compound production in yogurt fermentation. This research provides insights for developing better-tasting fermented dairy products.

Keywords:
amino acid metabolismautoinducing peptidesquorum sensingyogurt fermentation

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Area of Science:

  • Microbiology
  • Food Science
  • Metabolic Engineering

Background:

  • Quorum sensing (QS) regulates bacterial communication and metabolism in fermented foods.
  • The precise impact of exogenous QS molecules on flavor development in yogurt is not fully understood.

Purpose of the Study:

  • To investigate how external autoinducing peptides (AIPs) and autoinducer-2 (AI-2) influence microbial behavior and flavor metabolism in a binary yogurt fermentation.
  • To elucidate the roles of intraspecies and interspecies QS signaling in modulating metabolic networks and flavor profiles.

Main Methods:

  • Utilized a binary yogurt fermentation model with Levilactobacillus brevis 54 and Lacticaseibacillus casei 56.
  • Supplemented with strain-specific AIPs and exogenous AI-2.
  • Employed metabolomic analyses and gene transcription profiling (RT-qPCR).

Main Results:

  • AIP supplementation boosted bacterial growth, casein hydrolysis, and amino acid metabolite accumulation.
  • AI-2 stimulated growth, activated the AI-2/LuxS cascade, and upregulated key genes (luxS, plnB, plnC).
  • AIPs primarily affected amino acid metabolism, while AI-2 influenced broader metabolic pathways, leading to enhanced formation of flavor compounds (alcohols, ketones, organic acids).

Conclusions:

  • Coordinated AIP and AI-2 signaling reshapes metabolic networks, enhancing flavor compound production in yogurt.
  • This study provides mechanistic insights into signal-driven flavor modulation in fermented dairy.
  • Offers a framework for designing fermented dairy systems with enhanced flavors through QS manipulation.