文献类型：期刊文献

英文题名：Effects of oligosaccharides in synergy with Enterococcus hirae F42 derived from infant intestines on the milk fermentation process and quality

作者：Albadwi, Fatima[1];Jin, Jiayang[1,2];Ji, Xiaoguo[1,2];Zhao, Liming[1,2]

机构：[1]East China Univ Sci & Technol, Sch Biotechnol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[2]Shanghai Collaborat Innovat Ctr Biomfg Technol SCI, Shanghai 200237, Peoples R China

年份：2026

卷号：109

期号：6

起止页码：6007

外文期刊名：JOURNAL OF DAIRY SCIENCE

收录：;WOS:【SCI-EXPANDED(收录号:WOS:001792042200001)】；

基金：This work was supported by the Natural Science Foundation of Shanghai (Shanghai, China; 23ZR1415400), Shanghai Sailing Program (Shanghai, China; 23YF1409800), and Shanghai Frontiers Science Center of Optogenetic Techniques for Cell Metabolism (Shanghai Municipal Education Commission; Shanghai, China). Datasets generated during the current study are available from the corresponding author upon request. Supplemental material for this article is available at https://doi.org/10.5281/zenodo.18827717. Author contributions are as follows. F. A., methodology, data curation, formal analysis, investigation, project administration, writing (original draft), validation, visualization, writing (review and editing). J. J., resources, data curation. J. X., methodology, writing (review and editing). L. Z., conceptualization, funding acquisition, resources, methodology, supervision, writing (review and editing). All authors reviewed the manuscript and approved the final version. The human sensory evaluation experiment involved in this study was approved by the Bioethics Committee of East China University of Science and Technology (approval no. ECUST-2022-110). The authors have not stated any conflicts of interest.

语种：英文

外文关键词：Enterococcus hirae F42; oligosaccharides; fermented milk; metabolic profiling

摘要：This study aimed to evaluate the potential of Enterococcus hirae F42 for fermented milk production, particularly when combined with oligosaccharide supplementation (chitooligosaccharides, fructooligosaccharides, and xylooligosaccharides) at different concentrations, and to compare its effects with those of 2 control groups, Lactobacillus reuteri and Lactobacillus bulgaricus, at concentrations of 3%, 5%, and 10% (vol/vol). Fermented milk samples were assessed for their physicochemical, microbiological, functional, sensory, and metabolic properties during fermentation and storage for 21 d. Results showed that milk fermented with E. hirae F42 exhibited a more stable pH value, higher total titratable acidity, greater viable cell counts, and a significant reduction in residual sugars, indicating efficient fermentation performance. Additionally, E. hirae F42 fermented milk demonstrated enhanced structural integrity with higher viscosity, reduced syneresis, and increased protein concentration. Antioxidant activity, measured by 1,1-diphenyl-2-pic-rylhydrazyl radical scavenging, reached a maximum of 104.15% +/- 3.62% during fermentation and remained at 66.14% +/- 2.37% after 21 d of storage. Sensory analysis confirmed that E. hirae F42 fermented milk received superior scores for color, taste, texture, acidity, sweetness, and overall acceptability. Furthermore, headspace solid-phase microextraction coupled with GC-MS analysis identified 277 volatile compounds, with 60 and 68 significant differentially expressed volatiles in comparison to L. reuteri and L. bulgaricus, respectively. Metabolic profiling using untargeted metabolomics identified 1,853 metabolites. Among these, 73 compounds were significantly altered in E. hirae F42 compared with L. reuteri, and 50 were significantly altered in E. hirae F42 com pared with L. bulgaricus. These findings suggested that E. hirae F42, when used with specific oligosaccharides, enhanced both the sensory and functional qualities of fermented milk and represented a promising candidate for developing next-generation probiotic dairy products.