Work

Synergistic enhancement of physicochemical properties, flavor, and functionality of fermented milk through co-fermentation with Lactiplantibacillus plantarum LP315 and Streptococcus salivarius subsp. thermophilus S10

Year: 2026

Type: article

Abstract: This study aimed to identify the optimal ratio of Lactiplantibacillus plantarum LP315 (LP315) and Streptococcus salivarius subsp. thermophilus S10 (S10) and to evaluate the effects of co-fermented milk during storage. The physicochemical properties of co-fermented milk produced using different LP315:S10 ratios (1:1, 1:10, 10:1, 1:100, and 1:1000) were systematically assessed. Co-fermentation at a 1:1 ratio yielded fermented milk with superior viable counts, acidity, viscosity, water-holding capacity, texture, and sensory attributes after 1 day of storage. Based on this optimal ratio, the physicochemical properties of co-fermented milk were further compared with those of single-strain fermented milks on days 1, 7, 14, and 21 of storage. The results showed that co-fermented milk showed improved physicochemical characteristics compared with single-strain fermented milks, particularly on day 1. Untargeted metabolomics analysis identified 12 key differential metabolites significantly enriched in co-fermented milk and associated with flavor and functionality, including carbohydrates (D-glucose and lacto-N-tetraose), vitamins (pyridoxal and pantothenic acid), organic acids (L-2-hydroxyhexanoic acid, 3-(3-hydroxyphenyl) propionic acid, and L-lactic acid), and amino acids (phenylalanine, leucine, proline, glutamic acid, and threonine). These findings highlight LP315 as a promising adjunct strain for use with commercial starters in the production of functional fermented dairy products.

Source: Food Bioscience

DOI: 10.1016/j.fbio.2026.108331