The quality and flavor profile of fermented milk produced by Streptococcus thermophilus ABT-T is influenced by the pfs gene in the quorum sensing system.

ABSTRACT

The luxS/AI-2 quorum sensing (QS) system of Streptococcus thermophilus regulates strain acid tolerance, yet its impact on milk fermentation remains unclear. This study aimed to elucidate the mechanism of luxS and pfs gene overexpression in the luxS/AI-2 system of S. thermophilus ABT-T on fermented milk quality using metabolomics. Results showed that pfs gene overexpression had a greater impact on milk quality than the wild-type strain or luxS gene overexpression strain. Overexpression of the pfs gene significantly enhanced AI-2 secretion, reducing fermented milk pH, increasing acidity, improving fermented milk protein hydrolysis, and altering texture and water-holding capacity. Nineteen volatile flavor compounds were identified, with decreased ketone compounds due to the pfs gene overexpression. KEGG analysis suggested significant alterations in amino acid metabolism pathways due to the pfs gene overexpression. This study provides insights into the role of QS in fermented foods.