Synergistic enhancement of bio-yogurt properties by Lactiplantibacillus plantarum NUC08 and mulberry fruit extract

Lactiplantibacillus plantarum NUC08, a novel probiotic strain, has demonstrated potential for synergistic fermentation with starter cultures. This study investigates its functional properties in fermented milk and examines how mulberry fruit extract (MFE), rich in bioactive compounds, may influence its fermentation performance. MFE significantly boosted LAB growth, improved texture and rheological properties, and enhanced antioxidant capacity in the probiotic yogurt. GC-MS analysis revealed that MFE enriched the flavor profile by increasing key flavor-related metabolites, contributing to superior sensory qualities. Furthermore, the combination of L. plantarum NUC08 and MFE led to distinct shifts in metabolic pathways, as shown by LC-MS analysis, amplifying the regulatory effects on antioxidant activity. These findings demonstrate the synergy between MFE and L. plantarum NUC08, where MFE enhances the growth and functionality of L. plantarum NUC08, improving the yogurt's physicochemical properties, antioxidant capacity, and flavor, with potential for functional dairy product development.