By comparing the effects of Lactobacillus paracasei KL1 and BK56 strains on yogurt quality, the optimal consumption time for 2 compound fermented yogurts was determined.
This study investigated the effects of 2 Lactobacillus paracasei strains, KL1 and BK56, on the physicochemical properties, microstructure, texture characteristics, and sensory quality of a compound fermented yogurt system (GK107: L. paracasei KL1, Leuconostoc mesenteroides G12S, Chr. Hansen Commercial Starter Culture; G56107: L. paracasei BK56, L. mesenteroides G12S, Chr. Hansen Commercial Starter Culture), and further integrated genomic and metabolomic analyses to infer their shelf-life and optimal consumption period. The results showed that GK107 yogurt maintained stable quality throughout the 28-d storage period (at d 28: pH 4.07; titratable acidity 93.25 °T; exopolysaccharide content 0.31 g/L; water-holding capacity 53.05%; sensory score 83), and rapidly formed a stable gel structure that persisted for an extended duration. In contrast, the quality of G56107 yogurt deteriorated during the later stage of storage (at d 28: pH 4.0; titratable acidity 98.4 °T; exopolysaccharide content 0.31 g/L; water-holding capacity 51.3%; sensory score 67). Genomic analysis revealed that, compared with the L. paracasei KL1 strain, the L. paracasei BK56 strain carried loss-of-function mutations in multiple key genes associated with flavor synthesis, polysaccharide metabolism, and proteolysis, including alsS, prtP, glpO, AWC33_RS01450, AWC33_RS00855, AWC33_RS01070, and AWC33_RS01805. These mutations may have played a role in the gradual flavor deterioration, and weak post-acidification control observed in G56107 yogurt during prolonged storage. Based on the above results, it is reasonable to suggest that GK107 yogurt is suitable for long-term storage with an optimal consumption period of 14 to 28 d, whereas G56107 yogurt is more suitable for short-term storage and recommended for consumption within the first 14 d.