Co-Fermentation with <i>Lactiplantibacillus plantarum</i> and <i>Pichia pastoris</i>: A Novel Approach to Enhance Flavor and Quality of Fermented Tea Beverage.

ABSTRACT: Fermented tea beverage (FTB) has garnered significant attention owing to its unique combination of tea and wine flavors and its potential health benefits. This study investigates FTB co-fermented using different inoculum sizes of L. plantarum HYY-S10 and P. pastoris, evaluating physicochemical properties during the fermentation process. The final FTB products were comprehensively evaluated for their antioxidant activity, organic acid content, sensory characteristics, volatile flavor compounds, and microbial diversity. Compared with natural fermentation, the 1:1 mixed fermentation of these two microorganisms enhanced the antioxidant capacity and organic acid content of FTB. Furthermore, sensory evaluation revealed higher overall acceptability. Analysis of volatile compounds de

SUBMITTER: Li J 

PROVIDER: S-EPMC12733218 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature