This study aimed to investigate the effects of fermented milk co-fermented with Lactobacillus (L.) helveticus and commercial starter during storage. Thus, systematic analysis revealed the changes with the determination of physicochemical characteristics, functional properties, and metabolome of fermented milk produced by commercial starter Mild 1.0, L. helveticus H11 (H11), and their combination. Co-fermentation with H11 significantly reduced fermentation time and enhanced pH, titratable acidity, viscosity, water-holding capacity, viable counts of H11, sensory attributes, angiotensin-converting enzyme inhibitory activity, valine-proline-proline and isoleucine-proline-proline levels, and storage stability. Additionally, co-fermentation with H11 enriched seven specific flavor compounds (5-tricosyl-1,3-benzenediol, didodecyl thiobispropanoate, glabrone, tuberoside, isomangiferin, indole-5,6-quinone, and luteone 7-glucoside) and five functional metabolites (indolelactic acid, glycine-histidine, stachyose, riboflavin, and asparagusic acid). These findings established H11 as a valuable adjunct culture for the application of commercial starter to produce functional fermented dairy products.

中文翻译：

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通过与瑞士乳杆菌 H11 辅助培养物共发酵，增强发酵乳的储存稳定性、抗高血压特性、风味和功能


本研究旨在探讨发酵乳与瑞士乳杆菌 （L.） 和商业发酵剂在贮藏过程中的影响。因此，系统分析揭示了商业发酵剂 Mild 1.0 瑞士乳杆菌 H11 （H11） 及其组合生产的发酵乳的理化特性、功能特性和代谢组测定的变化。与 H11 共发酵显著缩短了发酵时间，提高了 pH 值、可滴定酸度、粘度、持水能力、H11 的活菌计数、感官特性、血管紧张素转换酶抑制活性、缬氨酸-脯氨酸-脯氨酸和异亮氨酸-脯氨酸-脯氨酸水平以及储存稳定性。此外，与 H11 的共发酵富含 7 种特定的风味化合物（5-三糖基-1,3-苯二醇、二十二烷基硫双丙酸酯、光果醌、结节苷、异芒果苷、吲哚-5,6-醌和木犀酮 7-葡萄糖苷）和五种功能性代谢物（吲哚酸、甘氨酸-组氨酸、水苏糖、核黄素和芦笋酸）。这些发现确立了 H11 作为一种有价值的辅助培养物，可用于应用商业发酵剂生产功能性发酵乳制品。