Exploring the Potential of Lactobacillus plantarum to Enhance Functional Black Tea Beverages
Year: 2025
Type: article
Abstract: To enhance the functionality of black tea beverages, this study investigated fermentation by eight Lactobacillus plantarum strains in black tea-sugar broth over 48 hours. Key analyses included pH, acidity, organic acids, sugars, phenols, and flavonoids. Strain-specific profiles emerged: some strains showed strong growth and acid production, while others maintained stable pH. Principal component analysis (77.32% variance) highlighted acidification and sugar metabolism as main drivers. Bioactive compounds like phenols and flavonoids remained stable, preserving antioxidant benefits. These insights offer a framework for optimizing fermentation, enabling producers to create probiotic-rich, health-promoting drinks with improved gut health and flavor potential.
DOI: 10.12691/jfnr-13-8-5
Authors: Zhiyuan Wang, Jiayi Yu, Yu Su, Jiaxiu Wang, Shuai Wang, Lei Yuan, Shuo Wang
Institution: Yangzhou University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
Awards: G1647703217, G7227894019
OpenAlex ID: W4413295636