Co-fermented milk beverage has better stability and contains more health-promoting amino acid metabolites than single-strain-fermented milk beverage over one-month storage

Food Chem. 2024 Jan 1:430:136840. doi: 10.1016/j.foodchem.2023.136840. Epub 2023 Jul 7.


Few studies investigated the effects of co-fermentation with bifidobacteria on post-storage changes of probiotic fermented beverages (PFBs). Thus, this study compared the post-storage changes in physicochemical index and metabolomes of PFBs produced singly by Lacticaseibacillus paracasei PC-01 (PC-01) or in combination with Bifidobacterium adolescentis B8589 (B8589). No significant differences were observed in the pH, titratable acidity, and viable cell counts between the two PFBs over 30-day storage. However, adding B8589 not only increased the stability of PFB (based on evaluating differences in PFBs metabolomics), but also the contents of beneficial amino acid metabolites, including 4-hydroxystyrene, gamma-aminobutyric acid, N-acetyl-l-aspartic acid, d-alanyl-d-alanine, and l-malic acid, after storage. Our study showed that B8589 is preferred to single-strain fermentation by PC-01. This study supports the concept of using bifidobacteria as starter culture in PFB production.

Keywords: Bifidobacterium adolescentis; Fermentation; Gamma-aminobutyric acid; Lacticaseibacillus paracasei; l-malic acid.

MeSH terms

  • Amino Acids / analysis
  • Animals
  • Bifidobacterium / metabolism
  • Fermentation
  • Fermented Beverages
  • Lacticaseibacillus paracasei*
  • Milk / chemistry
  • Probiotics*


  • Amino Acids