Effects of Lactobacillus helveticus H11 Addition on the Fermentation, Storage, and Probiotic Properties of Brown Fermented Milk

TL;DR

Adding Lactobacillus helveticus H11 to brown fermented milk improves fermentation, storage, and health benefits like blood pressure control.

Contribution

Demonstrates how H11 enhances probiotic functionality and flavor in brown fermented milk through metabolic regulation.

Findings

H11 shortened fermentation time and improved gel structure in brown fermented milk.

H11 delayed post-acidification and increased ACE inhibitory activity, suggesting antihypertensive benefits.

Metabolomic analysis showed H11 boosted flavor compounds and regulated tyrosine and vitamin B6 metabolism.

Abstract

This study investigated the effects of adding Lactobacillus helveticus H11 on the fermentation characteristics, storage performance, and probiotic functionality of brown fermented milk. The results were obtained by analyzing the microrheological properties during the fermentation process, as well as changes in titratable acidity, viable cell count, texture, ACE (angiotensin-converting enzyme) inhibition rate, and metabolite profiles during storage. The findings indicated that the addition of H11 significantly shortened the fermentation time of brown fermented milk and improved its gel structure. Simultaneously, it delayed the post-acidification phenomenon during storage, enhancing storage stability. Moreover, it enhanced the ACE inhibitory activity of the product, demonstrating potential antihypertensive health benefits. Metabolomic analysis further revealed that H11 promoted the production of flavor compounds, such as phenylacetaldehyde and phenyllactic acid, enriching the flavor diversity. Additionally, it concurrently regulated the metabolism of tyrosine and vitamin B6. These discoveries provide a scientific basis for the commercial development of brown probiotic products.

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