Dietary diversity is increasingly recognized as a determinant of health. It is associated with better nutritional status in the elderly and protective effects against cardio-metabolic diseases. Likewise, reduced gut microbiota diversity has been linked to poorer health outcomes. Fermented dairy products are an important source of beneficial microbes and bioactive compounds, and expanding microbial diversity in fermentation may influence host metabolism and immunity. We aimed to evaluate whether increasing microbial diversity in yogurt fermentation translates into greater metabolic diversity in the product and in the host. Specifically, we tested whether milk fermented with five lactic acid bacteria (LAB) strains (instead of the traditional two) modulates metabolic and immune-related profiles in mice. Seventeen gnotobiotic mice were fed daily for 3 days with either milk, normal yogurt, or a test yogurt fermented with two standard LAB plus three additional strains. Blood was collected on day 1 (2 h and 4 h post-gavage) and day 3 (4 h post-gavage). On day 3, mesenteric lymph nodes (MLNs) and spleens were also collected. Untargeted UHPLC-MSMS metabolomics was performed on the products, serum, spleen, and MLN samples. Bulk transcriptomic analysis was performed on ileal tissue. Multivariate analyses (PLS-DA, OPLS-DA) were applied to the metabolomics data as well as pathway analysis. Differential gene expression and GSEA was performed on the RNA sequencing data. Metabolomics analysis of the products confirmed increased metabolic diversity in the test yogurt. Distinct metabolic profiles in the blood and organs depending on the ingested product could be revealed: (O)PLS-DA analysis clearly differentiated samples from mice treated with milk, normal yogurt, or test yogurt. Pathway enrichment using Mummichog and compound identification are ongoing and will be presented. Preliminary transcriptomic data and integrated multi-omics insights are under analysis and will be presented.