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

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.

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