Impact of cheese whey enriched in lactobionic acid on the characteristics of fermented milks prepared with or without the probiotic Lacticaseibacillus rhamnosus GG

This study explores the possibility of using the prebiotic lactobionic acid (LBA), produced through the valorization of cheese whey, a common dairy by-product, for the production of different fermented milks with/without the probiotic Lacticaseibacillus rhamnosus GG. The presence of LBA enhanced the growth and stability of probiotics and starter cultures, improved the antioxidant activity of the samples, and impacted the volatilome of the fermented milk during the 28 days storage at 6 °C. However, while LBA remained constant in LBA samples during both fermentation and shelf life, the acid sugar dropped below the detection limit in LBA + LGG samples, leaving higher residual lactose levels. This indicates that the probiotic prioritized LBA over the disaccharide, which could have significant implications for the final product. This work provides new insights into the use of LBA as an ingredient to functionalize fermented milk and its impact on the metabolism of lactic acid bacteria.