Multi-omics reveal the mechanism of Plantaricin BM-1 in controlling yoghurt post-acidification by affecting the membrane and metabolism of Lactobacillus delbrueckii subsp. bulgaricus.
- 2026-06
- Food research international (Ottawa, Ont.) 233
- YiFan He
- Hui Liu
- Haoran Guo
- Junhua Jin
- Yuanhong Xie
- Xiaodong Song
- Hongxing Zhang
- PubMed: 41956642
- DOI: 10.1016/j.foodres.2026.118897
- Low evidence
256 AU/mL plantaricin BM-1 alters the morphology and cell membrane permeability of L. bulgaricus YR, reducing its acid production capacity while preserving its viability... BM-1 addition maintains yoghurt pH ≥ 3.9 for 21 days at ambient temperature, effectively retarding post-acidification.
- Effect
- Beneficial
- Effect size
- Moderate