August 22, 2025FoodsOpen Access

Metabolic Modulation of Yogurt Fermentation Kinetics and Storage Stability by Lactobacillus-Starter Culture Interactions

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L. paracasei L9 increased titratable acidity from 25.20 °T to 36.56 °T, reducing fermentation time by 0.5 hours, demonstrating faster fermentation.
Viability of L. paracasei L9 was 8.4 lg CFU/g due to high-affinity lactose transport, while L. acidophilus LAC reached only 6.9 lg CFU/g.
Metabolomics revealed that L9 + HYY stimulated significant metabolic pathways for biomass accumulation, enhancing yogurt stability.
Over 21 days, L9 + HYY maintained >9.0 lg CFU/g stability, while L. acidophilus LAC declined to 6.02 lg CFU/g, highlighting the importance of metabolic reprogramming.

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Investigation shows metabolic interactions improve fermentation and microbial viability in yogurt culture, suggesting higher stability.

An et al. (2025) studied this question.

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