Research And Development Of Compound Probiotics Brown Milk Beverage

In this study,Lactobacillus paracasei PC-01 brown milk beverage was used as the control group,and Lactobacillus paracasei PC-01 was combined with four strains of Lactobacillus helveticus H9,Bifidobacterium animalis subsp lactis Probio-M8,Lacticaseibacillus rhamnosus Probio-M9 and Lactiplantibacillus plantarum LP-6 as the experimental groups.Metabolites were determined through untargeted metabolomics methods,and multivariate statistical methods were then applied to screen different metabolites and perform pathway enrichment analysis.Main findings were as follows:(1)During storage,the p H,and viable bacteria count of the control and experimental groups decreased significantly(P<0.05),and titratable acidity increased significantly(P<0.05),and at the end of storage time,the viable bacteria count of the control and experimental groups could be maintained above 10~8 CFU/m L,indicating good storage stability.The sensory scores of the experimental group were all higher than those of the control group,and the compounding of the strains could improve the overall flavor of brown milk beverage,making it highly valuable for commercial application.(2)The analysis of the differential metabolites and their pathway enrichment in brown milk beverage at the early stage of storage(1 d)and at the different time points in different groups revealed that the metabolites of the five groups of brown milk beverage at the early stage of storage(1 d)and their metabolites at different time points during storage were differen(P<0.05),and the differences among the metabolites of the experimental and control groups were mainly in phenolics,amines and esters.Differences in the fermentation strains and storage time were important reasons for the differences in non-volatile metabolic profiles of brown milk beverage.The results of differential metabolites analysis revealed that the beneficial differential metabolites were more abundant at 7 d and 14 d of storage.In conclusion,the brown milk beverage containing complex probiotics demonstrates excellent taste,remarkable storage durability,and exceptional nutritional value.This study provides a valuable guidance for the advancement of complex probiotic brown milk beverage and lends data-backed support for brown milk beverage marketing and further research.