Effect of packaging-induced oxygen microenvironments on the viability and metabolism of Lactobacillus paracasei in yogurt.

2026-06
Food chemistry 513

PubMed: 41916224
DOI: 10.1016/j.foodchem.2026.149078

Study Design

Population: stirred probiotic yogurt co-fermented with Lactobacillus paracasei MBH3-2
Methods: Developed stirred probiotic yogurt co-fermented with Lactobacillus paracasei MBH3-2 and evaluated the protective effects of packaging materials with different oxygen transmission rates (OTR) on yogurt during storage

This study developed stirred probiotic yogurt co-fermented with Lactobacillus paracasei MBH3-2 and evaluated the protective effects of packaging materials with different oxygen transmission rates (OTR) on yogurt during storage. The addition of Lactobacillus paracasei MBH3-2 shortened fermentation time, improved physicochemical properties, and promoted the accumulation of functional metabolites. Packaging OTR significantly influenced dissolved oxygen (DO) levels, which were negatively correlated with total viable counts, pH, water-holding capacity (WHC), sensory scores, and key metabolic indicators (P < 0.01). Maintaining low and stable DO helped preserve microbial viability and delay quality deterioration. In the PBM-packaged group, Lactobacillus paracasei MBH3-2 showed favorable metabolic adaptation, with early enrichment in Fatty acid and Purine metabolism, followed by activation of the TCA cycle, Glycolysis/Gluconeogenesis, and Biosynthesis of amino acids in later storage. These findings underscore the potential of PBM packaging to create a balanced storage microenvironment, providing a sustainable and functional strategy for probiotic dairy preservation.

Research Insights

Supplement	Dose	Health Outcome	Effect Type	Effect Size	Source
Lactobacillus paracasei	—	Improved Cell Viability	Beneficial	Moderate	View source Packaging OTR significantly influenced dissolved oxygen (DO) levels, which were negatively correlated with total viable counts... Maintaining low and stable DO helped preserve microbial viability and delay quality deterioration.
Lactobacillus paracasei	—	Improved Metabolic Function	Beneficial	Moderate	View source The addition of Lactobacillus paracasei MBH3-2... promoted the accumulation of functional metabolites.
Lactobacillus paracasei	—	Improved Yogurt Physicochemical Quality	Beneficial	Moderate	View source The addition of Lactobacillus paracasei MBH3-2 shortened fermentation time, improved physicochemical properties, and promoted the accumulation of functional metabolites.