Effect of fermentation of Danisco mixed lactic acid bacteria and single Bifidobacterium lactis HCS04-001 on metabolites of soy yogurt

In this study, the effects of Danisco mixed lactic acid bacteria and single Bifidobacterium lactis HCS04-001 fermentation on metabolites in soy yogurt were investigated. The main volatile metabolites in sample D fermented by Danisco mixed lactic acid bacteria were aldehydes, followed by alcohols and ketones. In contrast, the main flavor substances in sample SQ fermented by single Bifidobacterium lactis HCS04-001 were alcohols followed by aldehydes. L-Arginine, S-Adenosylhomocysteine, Glutamyltyrosine, Gly-Trp, Ser-Trp, Ile-Ser-Leu, Pro-Val-Leu etc. and D-Ornithine, Citrulline, Glutamylproline, organic acid were the main non-volatile differential metabolites that distinguished the soy yogurt samples. Arginine biosynthesis and glutathione metabolism were important pathways leading to differences in metabolic profiles. This study provides detailed insight into the metabolic properties of commercial Danisco mixed lactic acid bacteria and single Bifidobacterium lactis HCS04-001 fermentations, which will contribute to the development of soy yogurt with good nutritional and sensory qualities.