The effect of Lactococcus lactis subsp. lactis on the survival rate and metabolic dynamics of Bifidobacterium animalis subsp. lactis in co-fermented milk.
- 2026-02
- Food research international (Ottawa, Ont.) 225
- Yuanyuan Guo
- Yiyang Li
- Yuexin Sun
- Yue Fan
- Guoxuan Hang
- Lai-Yu Kwok
- Weicheng Li
- Yaru Sun
- Zhihong Sun
- PubMed: 41508465
- DOI: 10.1016/j.foodres.2025.118041
Multi-strain co-fermentation holds promise for enhancing the functionality and quality of probiotic dairy products, but strain compatibility is critical to its success. This study employed an integrated multi-omics approach (transcriptomics, proteomics, and metabolomics) to investigate how two Lactococcus lactis subsp. lactis strains (BL19 and IMAU11823) modulate the viability, metabolic behavior, and sensory attributes of Bifidobacterium animalis subsp. lactis Bbm-19 during milk fermentation and 28-day refrigerated storage. BL19 significantly enhanced Bbm-19 survival by upregulating energy metabolism and ribosomal pathways, increasing γ-aminobutyric acid, and promoting the accumulation of lysine and arginine, metabolites strongly correlated with probiotic resilience. Concurrently, amino acid biosynthesis was suppressed, suggesting metabolic prioritization toward stress adaptation. In contrast, IMAU11823 accelerated carbohydrate metabolism and activated amino acid biosynthesis and stress-response pathways, diverting pyruvate away from energy generation and triggering apoptotic responses, ultimately compromising Bbm-19 viability. Sensory evaluation revealed superior odor, texture, and overall acceptability in the BL19 group, consistent with its positive impact on microbial and metabolic stability. In contrast, the IMAU11823 group exhibited inferior texture and lower acceptability, coinciding with metabolic shifts that favored competition over symbiosis. Multi-omics correlation analysis revealed distinct strain-specific regulatory networks in carbon and nitrogen metabolism. This work presents the first systems-level characterization of Lactococcus lactis subsp. lactis-Bifidobacterium animalis subsp. lactis interactions in fermented milk, demonstrating that metabolic compatibility, not merely co-inoculation, determines co-culture performance. These findings provide a mechanistic foundation for the rational design of high-performance, multi-strain probiotic dairy products with enhanced stability, functionality, and sensory quality.
Research Insights
| Supplement | Health Outcome | Effect Type | Effect Size |
|---|---|---|---|
| Bifidobacterium animalis subsp. lactis | Improved Sensory Quality | Beneficial | Moderate |