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Wang, Rui; Sun, Jingcan; Lassabliere, Benjamin; Yu, Bin; Liu, Shao Quan
Current research in food science, 01/2022, Volume: 5Journal Article
UPLC-Q-TOF-MS was employed to analyse the non-volatile components of green teas fermented with probiotic yeast (Saccharomyces boulardii) and lactic acid bacteria (LAB, Lactiplantibacillus plantarum). The flavone glycosides in yeast-fermented and stored tea decreased significantly, together with the increases of flavone aglycones and other simple flavone glycosides. LAB-fermented tea presented different flavone glycoside profiles; in which, both C-glycosides and O-glycosides decreased and the flavone aglycones were further degraded. The profiles of flavone glycosides and aglycones in co-cultured tea differed from that in yeast- or LAB-fermented tea; less glycosides were degraded but a greater number of aglycones were produced. Two unique LAB metabolites with bioactive and antifungal properties, D-phenyllactic acid (PLA) and p-OH-PLA, were found in both L. plantarum and co-cultured teas, and the co-fermentation showed a synergic effect on the production of these two compounds that would enhance the quality and preservation of fermented teas. Display omitted •UPLC-QTOF-MS was used to analyse non-volatile components of probiotics-fermented green teas.•Changes of flavone glycosides and aglycones in monocultures and co-culture differed.•D-phenyllactic acid (PLA) and p-OH-PLA were found in both L. plantarum and co-cultured teas.•Co-fermentation showed a synergic effect on the production of PLA and p-OH-PLA.
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