Metabolomics study on fermentation of Lactiplantibacillus plantarum ST-III with food-grade proliferators in milk

• DOI: 10.3168/jds.2024-25017
• Publication Date: 2024-07-14T17:37:21Z
• Authors: Hongfa Zhang; Chunping You; Yunqing Wang
• Keywords: Fermented Milk Products

Milk is a naturally complex medium that suitable for the growth of most lactic acid bacteria. Unfortunately, Lactiplantibacillus plantarum ST-III grow poorly in milk without supplementation. To solve this problem, we use fresh pineapple and mung beans juice to develop an edible proliferator L. ST-III. Our comparative analysis metabolomics changes before after fermentation reveals amino acids dipeptides are consumed compounds, with other substances including nucleotides vitamins, implying mechanism proliferation. Combining KEGG metabolic pathway analysis, may promote were screened. explore which component required cultivate, supplemented several combinations molecules aforementioned milk. The simulation addition experiment results show if any additions missing, concentration viable bacteria lower. Only when it contains all additives can highest be obtained. Compared control, fold change about 32. Thus, proves primarily lacked available acids, dipeptides, uracil, xanthine, nicotinamide, manganese