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[Display omitted] • High viable counts of PC-01 and B8589 over storage of fermented milk beverages. • Co-fermentation improves post-storage stability of fermented milk beverages. • Co-fermentation increases γ-aminobutyric acid and malate in stored products. Few studies investigated the effects of co-fermentation with bifidobacteria on post-storage changes of probiotic fermented beverages (PFBs). Thus, this study compared the post-storage changes in physicochemical index and metabolomes of PFBs produced singly by Lacticaseibacillus paracasei PC-01 (PC-01) or in combination with Bifidobacterium adolescentis B8589 (B8589). No significant differences were observed in the pH, titratable acidity, and viable cell counts between the two PFBs over 30-day storage. However, adding B8589 not only increased the stability of PFB (based on evaluating differences in PFBs metabolomics), but also the contents of beneficial amino acid metabolites, including 4-hydroxystyrene, gamma-aminobutyric acid, N -acetyl- l -aspartic acid, d -alanyl- d -alanine, and l -malic acid, after storage. Our study showed that B8589 is preferred to single-strain fermentation by PC-01. This study supports the concept of using bifidobacteria as starter culture in PFB production. [ABSTRACT FROM AUTHOR]