Spore-forming probiotics Weizmannia coagulans isolated from human breast milk improves on the flavor development using micro-cheese platform

Abstract

Weizmannia coagulans (formerly Bacillus coagulans) is a gram-positive bacterium forming spores and producing lactic acid, employing spore formation as a survival strategy within the host's intestinal and functioning as a probiotic. Therefore, we evaluated the probiotic functionalities of W. coagulans SRCM121381 and SRCM214335, isolated from human breast milk. Both strains demonstrated a remarkable tolerance capacity to acid and bile, and heat resistance. Moreover, we performed on Fermenter for Intestine Microbiome Model (FIMM) to evaluate the effects of these strains on the in vitro gut microbial fermentation based on a metagenomic approach. The FIMM analysis demonstrated that the addition of two W. coagulans strains significantly increased the population of beneficial bacteria, including Bifidobacterium and Blautia. Furthermore, to investigate the potential of two strains in the dairy food industry, we inoculated them into the production of Gouda cheese with a micro-cheese platform. These strains exhibited an enhancement of acid group flavors, accompanied by a reduction of undesirable flavors, such as bitterness, alcohol notes, and alkane group flavors. These results indicated that W. coagulans strains could accelerate cheese maturation and be used as an adjunct starter to facilitate flavor development in dairy products. Collectively, we proposed that the probiotic functionality of W. coagulans SRCM121381 and SRCM 214335 could influence intestinal microbial modulation by the increment of beneficial bacterial populations. And, demonstrated that these strains could applicate as adjunct starters in Gouda cheese production, leading to improved flavor profiles. These findings deepen our understanding of W. coagulans as potential probiotic bacteria in the dairy food industry.