Comparative genomics and metabolomic profiling of Lactiplantibacillus plantarum LP104 reveal its potential in co-fermented yogurt.

Exploratory comparison of extracellular proteomic, metabolomic, and lipidomic profiling of inulin-fortified gelatin capsule waste gel fermented by Lactiplantibacillus plantarum

This exploratory study evaluated whether partial replacement of sucrose with inulin was associated with differences in the proteomic, metabolomic, and lipidomic profiles of gelatin capsule waste gel fermented by Lactiplantibacillus plantarum. A sucrose-based Control and an INU-50 formulation, in which 50% of sucrose wa...

Integrated ¹H-NMR Metabolomics and Growth Kinetics Uncover Three Distinct Metabolic Scenarios in Lactiplantibacillus pentosus P7 Fermentation of Plant-Derived Prebiotics.

Metabolic engineering of Lacticaseibacillus paracasei alleviates post-acidification and reshapes metabolite profiles in probiotic yogurt

Post-acidification during storage limits the use of multiple probiotics in fermented dairy products. In this study, the ldh gene was deleted in Lacticaseibacillus paracasei Zhang (LCZ), resulting in 45% reduction in lactic acid production. Co-fermentation of the engineered strain with commercial starters effectively co...

Integrating Metabolomics and Transcriptomics Reveals the Multi-Target Mechanisms of Fermented Portulaca oleracea L. (Purslane) in Attenuating Acute Diarrhea

Background: Current understanding of the biotransformation of bioactive compounds in Portulaca oleracea through probiotic fermentation remains limited, and the anti-diarrheal mechanisms of the resulting fermented products have yet to be fully elucidated. Methods: In this exploratory study, we employed untargeted metabo...

Starter-Culture-Dependent Effects of Lactiplantibacillus plantarum and Lactobacillus delbrueckii subsp. bulgaricus Fermentation on Nutritional Quality, Flavor Characteristics and Metabolite Profiles of Flammulina velutipes Roots

Flammulina velutipes roots, abundant edible mushroom by-products, have potential for value-added utilization. This study evaluated the effects of Lactiplantibacillus plantarum (Lpb. plantarum) and Lactobacillus delbrueckii subsp. bulgaricus (Lab. bulgaricus) fermentation on the physicochemical properties, antioxidant a...

Multi-omics reveals metabolic division of labor in mixed-starter soymilk fermentation.

Fermentation by multiple microorganisms significantly improves the sensory quality and nutritional value of soymilk, yet the molecular mechanisms underlying the synergistic interactions, particularly regarding substrate utilization and nutrient exchange were not clear. Here, metatranscriptomics and non-targeted metabol...