Co-culturing Bifidobacterium animalis ssp. lactis with Lactobacillus helveticus accelerates its growth and fermentation in milk through metabolic interactions
ABSTRACT: This study aimed to investigate the interaction between Lactobacillus helveticus H9 (H9) and Bifidobacterium animalis ssp. lactis Probio-M8 (M8) through metabolomics analysis, focusing on understanding how co-culturing these strains can enhance bacterial growth and metabolism, thereby shor...
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Elsevier
2025-01-01
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| Series: | Journal of Dairy Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030224011305 |
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| author | Zhi Zhong Fei Sun Sheng Xu Jingda Lu Rui Yang Lai-Yu Kwok Yongfu Chen |
| author_facet | Zhi Zhong Fei Sun Sheng Xu Jingda Lu Rui Yang Lai-Yu Kwok Yongfu Chen |
| author_sort | Zhi Zhong |
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| description | ABSTRACT: This study aimed to investigate the interaction between Lactobacillus helveticus H9 (H9) and Bifidobacterium animalis ssp. lactis Probio-M8 (M8) through metabolomics analysis, focusing on understanding how co-culturing these strains can enhance bacterial growth and metabolism, thereby shortening the fermentation cycle and improving efficiency. The H9 and M8 strains were cultured individually and in combination (1:1 ratio) in milk. The fermented milk metabolomes were analyzed using solid-phase microextraction-gas chromatography-mass spectrometry. In the dual-strain fermentation, the M8 strain exhibited a 2.33-fold increase in viable bacterial count compared with single-strain fermentation. Additionally, the dual-strain fermentation resulted in greater metabolite abundance and diversity. Notably, the dual-strain fermented milk showed significantly elevated levels of metabolites, including 5-methyl-2-hexanone, (E)-3-octen-2-one, acetic acid, alanine, and 3-hydroxy-butanal. Our results demonstrated that co-culturing the M8 and H9 strains accelerated growth and fermentation efficiency. This enhancement effect is likely attributed to the strong proteolytic ability of the H9 strain, which hydrolyzes casein to produce small molecular peptides, alanine, tyrosine, and other growth-promoting factors. The insights gained from this study have significant implications for probiotics and the dairy industry, potentially leading to shorter fermentation cycles, enhanced cost-effectiveness, and improved nutritional and functional properties of future fermented milk products. Additionally, these findings may contribute to advancements in probiotic research and applications. |
| format | Article |
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| institution | Kabale University |
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| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
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| series | Journal of Dairy Science |
| spelling | doaj-art-ddbf477b90b9427ebf7465a7b93446ed2024-12-26T08:52:06ZengElsevierJournal of Dairy Science0022-03022025-01-011081229241Co-culturing Bifidobacterium animalis ssp. lactis with Lactobacillus helveticus accelerates its growth and fermentation in milk through metabolic interactionsZhi Zhong0Fei Sun1Sheng Xu2Jingda Lu3Rui Yang4Lai-Yu Kwok5Yongfu Chen6Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, China; College of Food Science and Engineering, Liuzhou Institute of Technology, Liuzhou 545616, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, China; Corresponding authorABSTRACT: This study aimed to investigate the interaction between Lactobacillus helveticus H9 (H9) and Bifidobacterium animalis ssp. lactis Probio-M8 (M8) through metabolomics analysis, focusing on understanding how co-culturing these strains can enhance bacterial growth and metabolism, thereby shortening the fermentation cycle and improving efficiency. The H9 and M8 strains were cultured individually and in combination (1:1 ratio) in milk. The fermented milk metabolomes were analyzed using solid-phase microextraction-gas chromatography-mass spectrometry. In the dual-strain fermentation, the M8 strain exhibited a 2.33-fold increase in viable bacterial count compared with single-strain fermentation. Additionally, the dual-strain fermentation resulted in greater metabolite abundance and diversity. Notably, the dual-strain fermented milk showed significantly elevated levels of metabolites, including 5-methyl-2-hexanone, (E)-3-octen-2-one, acetic acid, alanine, and 3-hydroxy-butanal. Our results demonstrated that co-culturing the M8 and H9 strains accelerated growth and fermentation efficiency. This enhancement effect is likely attributed to the strong proteolytic ability of the H9 strain, which hydrolyzes casein to produce small molecular peptides, alanine, tyrosine, and other growth-promoting factors. The insights gained from this study have significant implications for probiotics and the dairy industry, potentially leading to shorter fermentation cycles, enhanced cost-effectiveness, and improved nutritional and functional properties of future fermented milk products. Additionally, these findings may contribute to advancements in probiotic research and applications.http://www.sciencedirect.com/science/article/pii/S0022030224011305Probiotic fermented milkmetabolomicsco-cultivationstarter culturelactic acid bacteria |
| spellingShingle | Zhi Zhong Fei Sun Sheng Xu Jingda Lu Rui Yang Lai-Yu Kwok Yongfu Chen Co-culturing Bifidobacterium animalis ssp. lactis with Lactobacillus helveticus accelerates its growth and fermentation in milk through metabolic interactions Journal of Dairy Science Probiotic fermented milk metabolomics co-cultivation starter culture lactic acid bacteria |
| title | Co-culturing Bifidobacterium animalis ssp. lactis with Lactobacillus helveticus accelerates its growth and fermentation in milk through metabolic interactions |
| title_full | Co-culturing Bifidobacterium animalis ssp. lactis with Lactobacillus helveticus accelerates its growth and fermentation in milk through metabolic interactions |
| title_fullStr | Co-culturing Bifidobacterium animalis ssp. lactis with Lactobacillus helveticus accelerates its growth and fermentation in milk through metabolic interactions |
| title_full_unstemmed | Co-culturing Bifidobacterium animalis ssp. lactis with Lactobacillus helveticus accelerates its growth and fermentation in milk through metabolic interactions |
| title_short | Co-culturing Bifidobacterium animalis ssp. lactis with Lactobacillus helveticus accelerates its growth and fermentation in milk through metabolic interactions |
| title_sort | co culturing bifidobacterium animalis ssp lactis with lactobacillus helveticus accelerates its growth and fermentation in milk through metabolic interactions |
| topic | Probiotic fermented milk metabolomics co-cultivation starter culture lactic acid bacteria |
| url | http://www.sciencedirect.com/science/article/pii/S0022030224011305 |
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