# Impact of Co-Fermentation with Bifidobacterium animalis subsp. lactis IU100 and Type III Resistant Starch on the Aroma Profile of Fermented Milk

## TL;DR

Adding B. lactis IU100 and resistant starch to fermented milk improves flavor, texture, and fermentation time by enhancing key aroma compounds and metabolic pathways.

## Contribution

The study introduces a combined strategy using B. lactis IU100 and RS3 to optimize flavor and texture in fermented milk through metabolic reprogramming.

## Key findings

- Co-supplementation reduced fermentation time by 1 hour and improved texture properties like hardness and water holding capacity.
- 115 key aromatic compounds were enriched, with ethyl caprylate and ethyl n-butyrate contributing fruity and creamy notes.
- KEGG analysis showed 24 differential metabolites linked to purine and amino acid metabolism pathways.

## Abstract

The addition of Bifidobacterium animalis subsp. lactis and prebiotics to fermented milk can enhance its flavor and sensory properties; however, research on the effects of their combined supplementation on flavor profiles remains limited. This study investigated the impact of simultaneously adding B. lactis IU100 and resistant starch type III (RS3) to fermented milk on flavor and texture. The results showed that co-supplementation shortened the fermentation time by 1 h. It also increased hardness by 28.8%, springiness by 1.14 mm, and water holding capacity by 12.45%, accompanied by the formation of a more continuous and dense gel network. Headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS) combined with odor activity value analysis indicated the enrichment of 115 key aromatic compounds, among which ethyl caprylate, ethyl n-butyrate, 1-octanol, and 2,3-heptanedione were identified as representative flavor compounds associated with fruity and creamy notes. KEGG pathway analysis revealed that 24 differential metabolites were predominantly enriched in purine metabolism and amino acid-related pathways. Within these pathways, coordinated enzymatic reactions convert α-keto acids and fatty acid metabolites into key flavor esters and catalyze the formation of volatile alcohols from amino acids and aromatic fatty acid precursors. Overall, this combined strategy effectively optimized fermentation efficiency, texture, and flavor through the targeted reprogramming of microbial metabolic flux.