Synergistic Growth and Metabolic Interactions of Kluyveromyces marxianus and Lactococcus lactis in Rose-Aroma Fermented Milk Revealed by Integrated Flavoromics and Metabolomics

BACKGROUND/OBJECTIVES: Fermented dairy products typically rely on the starter culture of lactic acid bacteria (LAB), resulting in relatively homogeneous flavor profiles and loss of flavor diversity. METHODS: on the fermented milk. RESULTS: ) < 0.05. Spearman correlation analysis revealed a significant correlation between key metabolites and key VOCs. Furthermore, key metabolites played a crucial role in the formation of floral and fruity flavors by participating in metabolic pathways such as citrate metabolism, nucleotide metabolism, and phosphate metabolism. CONCLUSIONS: -composite starter cultures.