Co-culturing Bifidobacterium animalis ssp. lactis with Lactobacillus helveticus accelerates its growth and fermentation in milk through metabolic interactions.

This study aimed to investigate the interaction between Lactobacillus helveticus H9 (H9) and Bifidobacterium animalis ssp. lactis Probio-M8 (M8) through metabolomics analysis, focusing on understanding how co-culturing these strains can enhance bacterial growth and metabolism, thereby shortening the fermentation cycle and improving efficiency. The H9 and M8 strains were cultured individually and in combination (1:1 ratio) in milk.

Safety assessment of based on comparative genomics and phenotypic analysis.

is sometimes used in food production; however, its acquisition of antibiotic resistance has become an alarming health concern. The species is closely related to and has good probiotic potential. This study aimed to investigate the antibiotic resistance of We analyzed the antibiotic resistance phenotype and whole-genome sequences of 60 isolates (23, 29, and 8 isolates from dairy products, Rice wine Koji, and human feces, respectively).