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

This study integrated genomics and metabolomics to elucidate the role of Lactiplantibacillus plantarum LP104 as an adjunct in yogurt co-fermentation with commercial starter cultures. Comparative genomics of nine Lp. plantarum strains revealed that LP104 harbors a distinctive carbohydrate-active enzyme profile and genomic potential related to amino acid metabolism. Yogurt co-fermented with LP104 (Lb-St-LP104) showed improved physicochemical properties and microbial viability during storage. Volatile analysis indicated the co-fermentation system displayed a signature enriched in fruity-associated esters, including formic acid, pentyl ester (pentyl formate), and 1-ethylpropyl acetate. Untargeted metabolomics suggested Lb-St-LP104 was associated with higher relative lactate and peptides, reduced lactose/galactose, and marked alterations in amino acid metabolic pathways. Pathway enrichment and correlation network analyses highlighted amino acid-associated pathways as key nodes linked to aroma-related metabolites. Overall, LP104 is a promising adjunct strain for yogurt co-fermentation, improving flavor and modulating key metabolic features, providing insights for starter selection and functional yogurt development.