Co-Culture of With and Impact the Metabolism and Flavor of Fermented Milk.

Incorporating into fermented milk alters the balance between and . We investigated the bacterial interaction and metabolism post-fermentation and during 21-day storage. Utilizing non-targeted metabolomics and electronic nose technology, we assessed impacts on product quality and flavor. significantly increased the viability of the other two species, with AI-2 levels rising in the mixed culture. Metabonomic analysis revealed distinct metabolic profiles, with -fermented milk showing enriched key metabolites. Volatile compounds like ketones, aldehydes, esters, alcohols, and acids were identified, with 2-heptanone and 2-pentanone as initial discriminators and 2-pentanone and acetaldehyde as key flavor compounds after storage. This study advances understanding of symbiotic interactions and metabolite profiles in fermented dairy ecosystems.