Synergistic effects of binary probiotics and oat β-glucan on brown yogurt quality: Physicochemical, flavor, sensory, and metabolomic evaluation.

In this study, synbiotic brown yogurt was developed using Lactiplantibacillus plantarum S58, Lacticaseibacillus rhamnosus T53, and oat β-glucan. Compared to the CON group, the synbiotic groups exhibited significantly elevated levels of key flavor compounds, including 2-decanone, benzoic acid, and octanoic acid. Sensory evaluation indicated that synbiotic incorporation did not adversely affect overall sensory quality. Metabolomic analysis revealed a significant accumulation of beneficial metabolites, such as benzoic acid, arginine, and trans-cinnamic acid, which may contribute to the improvement of both flavor characteristics and functional properties. Notably, the synbiotic system comprising binary probiotics and oat β-glucan produced the most pronounced improvement in the quality of brown yogurt. Overall, the synergistic fermentation of binary probiotics with oat β-glucan enhanced the flavor profile of brown yogurt and promoted the formation of beneficial metabolites, providing a scientific basis for developing high-quality functional yogurts.