The stability of the intestinal microecology is closely related to host health, and developing novel probiotics with metabolic regulatory potential is of great significance for improving intestinal function and the quality of fermented foods.In this study, the metabolic characteristics of Weissella bombi Y133 isolated from fish sauce and its functional performance in an in vitro intestinal fermentation system and food fermentation process were systematically analyzed.Genomic annotation and metabolic pathway analysis, combined with LC-MS-based untargeted metabolomics, revealed that Y133 possesses strong metabolic potential in carbohydrate utilization, organic acid synthesis, and amino acid transformation.The results showed that Y133 efficiently produced lactic acid, acetic acid, and other metabolites, and markedly modulated the gut microbial community in an in vitro human fecal fermentation model by promoting the proliferation of beneficial bacteria such as Lactobacillus and Bifidobacterium, inhibiting the growth of potential pathogens, and enhancing the accumulation of short-chain fatty acids.Furthermore, its application potential was validated in a loach fish sauce fermentation system, where Y133 addition significantly reduced pH and total volatile basic nitrogen (TVB-N) values while improving product flavor and safety.These findings indicate that W.bombi Y133 exhibits unique metabolic activity and intestinal regulatory capacity, providing a scientific basis and practical foundation for expanding Weissella probiotic resources and promoting their application in functional food development.
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