Zhiyuan Wang^{1, 2}, Jiayi Yu^{1, 2}, Yu Su^{1, 3}, Jiaxiu Wang^{1, 3}, Shuai Wang^{2, 4}, Lei Yuan^{1, 2}, Shuo Wang^{1, 5,}

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.

Lactobacillus plantarum, black tea, fermentation, principal component analysis, functional beverages