Supplementary Table
Description
This study investigated the impact of Bifidobacterium animalis subsp. lactis (B. lactis) IU100 or/and 1.5% resistant starch type III (RS3) on fermented milk during storage. The co-supplementation with enhanced texture, increasing hardness from 10.52 g (control) to 14.88 g and springiness from 1.18 mm to 3.03 mm, and promoted a denser gel network. Volatile profiling combined with OAV analysis revealed that the addition of B. lactis IU100 significantly increased the total content of alcohols (from 1231.77 μg/L to 2841.43 μg/L), particularly promoting the accumulation of compounds such as n-butanol and 1-octen-3-ol are known to contribute fruity and mushroom-like notes in dairy systems. The individual supplementation of 1.5% RS3 markedly elevated the total aldehyde content (from 3761.05 μg/L to 7026.82 μg/L), with compounds such as 2-octenal, (2e)- is associated with distinct fatty and nutty aromas in model systems. When B. lactis IU100 was combined with RS3, the level of 1-hexanol was further elevated, enhancing a fresh green note. Untargeted metabolomics further indicated that 300 significantly differential metabolites were identified in the co-supplemented group, among which key intermediates such as dephospho-CoA and adenosine diphosphate ribose were notably upregulated. These metabolites were mainly mapped to cofactor biosynthesis, purine metabolism, and pyrimidine metabolism, suggesting coordinated roles in the formation and interconversion of flavor precursors. In summary, the combined supplementation of B. lactis IU100 and RS3 effectively enhanced the overall quality and flavor complexity of fermented milk by modulating the volatile composition and core metabolic network.