Application Of Lacticaseibacillus Paracasei PC-01 And Bifidobacterium Adolescentis B8589 In Active Lactobacillus Beverage

Lactobacillus paracasei PC-01 active lactic acid bacteria beverage was used as the control group,Lactobacillus paracasei PC-01 and Bifidobacterium adolescentis B8589compound active lactic acid bacteria beverage was used as the experimental group.The stability during shelf life was comprehensively evaluated by acidity,viable count,sensory evaluation and non-target metabolic group.Single-variable analysis and multivariate analysis were used to screen differential metabolites and enrich pathways to further determine important differential metabolites.The main research results are as follows:1)During the fermentation process,there was no significant difference in the pH value,titration acidity and viable count between the two groups.During the 30 d storage,the pH value,titratable acidity,viable count and sensory score of the experimental group and the control group all changed significantly,but there was no significant difference between the two groups.At the end of storage,the total viable count of the samples stored at 4°C in the experimental group was 5.51×10~8 CFU/g,and the total viable count of the samples stored at 15°C was 5.47×10~8 CFU/g,showing good stability.2)Fermented strains were the main reasons for the differences in non-volatile metabolic profiles of two groups of active lactic acid bacteria beverages during storage.During storage,glutamate metabolism and tricarboxylic acid cycle were identified as important metabolic pathways in the experimental group through pathway enrichment and correlation analysis of differential metabolites.The contents of related metabolitesγ-aminobutyric acid and L-malic acid during shelf life were significantly higher than those in the control group.In conclusion,compound probiotic lactic acid bacteria beverage has good shelf life stability and potential health attributes.This study provides technical support and theoretical basis for the commercial application of compound probiotics and the development of active lactic acid bacteria beverage products.