Exploring the Potential of Lactobacillus plantarum to Enhance Functional Black Tea Beverages

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

¹School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, PR China

²Key Laboratory of Catering Food Safety and Systematic Monitoring for Jiangsu Province Market Regulation, Yangzhou 225001, PR China

³Jiangsu Alphay Bio-Technology Co. Ltd., Nantong 226010, PR China

⁴Yangzhou Institute for Food and Drug Control, Yangzhou 225106, PR China

⁵Key Laboratory of Catering Food Safety and Systematic Monitoring for Jiangsu Province Market Regulation, Yangzhou 225001, PR China;Jiangsu Alphay Bio-Technology Co. Ltd., Nantong 226010, PR China

Cite this paper:
Zhiyuan Wang, Jiayi Yu, Yu Su, Jiaxiu Wang, Shuai Wang, Lei Yuan and Shuo Wang. Exploring the Potential of Lactobacillus plantarum to Enhance Functional Black Tea Beverages. Journal of Food and Nutrition Research. 2025; 13(8):307-314. doi: 10.12691/jfnr-13-8-5

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.

Keywords:
Lactobacillus plantarum black tea fermentation principal component analysis functional beverages

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