Effects of <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> IMAU12267 on milk fermentation, subsequent storage, and functional properties.
- 2026-04
- Food chemistry: X 35
- Xiao Liu
- Sheng Zhang
- Lu Li
- Yongfu Chen
- Jianli Li
- PubMed: 41971400
- DOI: 10.1016/j.fochx.2026.103791
This study investigated the effects of co-fermentation with Bifidobacterium animalis subsp. lactis IMAU12267 and the commercial starter culture PYS-010 on the quality characteristics of fermented milk. Comparative evaluation of micro-rheological properties, storage stability, and untargeted metabolomic profiles among the co-fermentation (I + P), IMAU12267 (I), and PYS-010 (P) groups demonstrated that the I + P group significantly shortened fermentation time and enhanced gelation performance of the final product. The I + P group also showed higher viable counts of IMAU12267, reduced post-acidification, and superior texture, viscosity, water-holding capacity, and sensory attributes. By day 7, 14 key metabolites were identified in the I + P group, primarily linked to galactose and riboflavin metabolism and to glycolysis/gluconeogenesis pathways, indicating improvements in flavor, product quality, and nutritional value. These results reveal a synergistic metabolic interaction between IMAU12267 and PYS-010 and offer valuable insight for the development of high-quality, functionally enhanced fermented dairy products.
Research Insights
| Supplement | Health Outcome | Effect Type | Effect Size |
|---|---|---|---|
| Bifidobacterium animalis | Improved Storage Viability | Beneficial | Small |
| Bifidobacterium animalis | Improved Yogurt Fermentation Quality | Beneficial | Moderate |