{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["An M"],"funding":["National Center of Technology Innovation for Dairy","Silk Road Economic Belt Innovation Driven Development Pilot Zone, Wuchangshi National In-dependent Innovation Demonstration Zone Science and Technology Development Plan"],"pagination":["2935"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12428103"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["14(17)"],"pubmed_abstract":["<i>Lactobacillus</i>-enriched yogurt is in increasingly high demand due to its health benefits, but the product stability requires an understanding of the microbial dynamics during fermentation and storage. This study investigated the interactions between probiotic pairs (<i>L. paracasei</i> L9 and <i>L. acidophilus</i> LAC) and starter culture (HYY) through fermentation kinetics, microbial viability, organic acid profiles, and metabolomics. The results demonstrated that <i>L. paracasei</i> L9 significantly increased the titratable acidity from 25.20 ± 7.01 °T to 36.56 ± 3.47 °T at 3 h and reduced the fermentation time by 0.5 h, whereas <i>L. acidophilus</i> LAC showed minimal effects. <i>L. paracasei</i> L9 achieved higher viability (8.4 lg CFU/g) via the high-affinity lactose transport a"],"journal":["Foods (Basel, Switzerland)"],"pubmed_title":["Metabolic Modulation of Yogurt Fermentation Kinetics and Storage Stability by &lt;i&gt;Lactobacillus&lt;/i&gt;-Starter Culture Interactions."],"pmcid":["PMC12428103"],"funding_grant_id":["2022-GJGG-14","2023LQ02003","2023-GJGG-16"],"pubmed_authors":["Yang J","An M","He J","Hung WL","Gao H","Zhang L","Zhao Z","Ge S","Li X","Zhao L","Wang R","Zhao G","Hou B","Li B","Yu Y"],"additional_accession":[]},"is_claimable":false,"name":"Metabolic Modulation of Yogurt Fermentation Kinetics and Storage Stability by &lt;i&gt;Lactobacillus&lt;/i&gt;-Starter Culture Interactions.","description":"<i>Lactobacillus</i>-enriched yogurt is in increasingly high demand due to its health benefits, but the product stability requires an understanding of the microbial dynamics during fermentation and storage. This study investigated the interactions between probiotic pairs (<i>L. paracasei</i> L9 and <i>L. acidophilus</i> LAC) and starter culture (HYY) through fermentation kinetics, microbial viability, organic acid profiles, and metabolomics. The results demonstrated that <i>L. paracasei</i> L9 significantly increased the titratable acidity from 25.20 ± 7.01 °T to 36.56 ± 3.47 °T at 3 h and reduced the fermentation time by 0.5 h, whereas <i>L. acidophilus</i> LAC showed minimal effects. <i>L. paracasei</i> L9 achieved higher viability (8.4 lg CFU/g) via the high-affinity lactose transport a","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Aug","modification":"2026-04-08T18:41:07.484Z","creation":"2026-04-08T10:08:26.527Z"},"accession":"S-EPMC12428103","cross_references":{"pubmed":["40941051"],"doi":["10.3390/foods14172935"]}}