Co‐Culture of Lactobacillus bulgaricus With Streptococcus thermophilus and Bifidobacterium Impact the Metabolism and Flavor of Fermented Milk

This is the authors' abstract. We don't add key points for this paper.

Incorporating Bifidobacterium into fermented milk alters the balance between Lactobacillus bulgaricus and Streptococcus thermophilus . We investigated the bacterial interaction and metabolism post‐fermentation and during 21‐day storage. Utilizing non‐targeted metabolomics and electronic nose technology, we assessed impacts on product quality and flavor. Bifidobacterium significantly increased the viability of the other two species, with AI‐2 levels rising in the mixed culture. Metabonomic analysis revealed distinct metabolic profiles, with Bifidobacterium ‐fermented milk showing enriched key metabolites. Volatile compounds like ketones, aldehydes, esters, alcohols, and acids were identified, with 2‐heptanone and 2‐pentanone as initial discriminators and 2‐pentanone and acetaldehyde as key flavor compounds after storage. This study advances understanding of symbiotic interactions and metabolite profiles in fermented dairy ecosystems.