eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2025-08-17 13 8 307 314 10.12691/jfnr-13-8-5 JFNR20251385 article Zhiyuan Wang 1 2 Jiayi Yu 2 2 Yu Su 2 3 Jiaxiu Wang 3 3 Shuai Wang 3 4 Lei Yuan 4 4 Shuo Wang wangsh@yzu.edu.cn 4 4 4 School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, PR China 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. https://pubs.sciepub.com/jfnr/13/8/5/jfnr-13-8-5.pdf Lactobacillus plantarum black tea fermentation principal component analysis functional beverages