@article{jfnr20251385,
author={{Wang, Zhiyuan and Yu, Jiayi and Su, Yu and Wang, Jiaxiu and Wang, Shuai and Yuan, Lei and Wang, Shuo},
title={Exploring the Potential of <i>Lactobacillus plantarum</i> to Enhance Functional Black Tea Beverages},
journal={Journal of Food and Nutrition Research},
volume={13},
number={8},
pages={307--314},
year={2025},
url={https://pubs.sciepub.com/jfnr/13/8/5},
issn={2333-1240},
abstract={To enhance the functionality of black tea beverages, this study investigated fermentation by eight <i>Lactobacillus plantarum</i> 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}
publisher={Science and Education Publishing}
}