Green tea fermentation with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V.

Green tea infusion was fermented with probiotic yeast (Saccharomyces boulardii CNCM I-745), probiotic lactic acid bacteria (LAB) (Lactiplantibacillus plantarum 299V) and a mixed culture of S. boulardii CNCM I-745 and L. plantarum 299V. Co-inoculation of yeast and LAB remarkably enhanced the survival of LAB in probiotic-fermented tea. Meanwhile, co-culturing enhanced the aroma compound generation; ethyl esters with fruity notes arose in both yeast monoculture and co-culture fermented teas. Compared to monoculture fermentations, co-fermentation elevated the amounts of methyl salicylate, geraniol and 2-phenylethyl alcohol to higher levels, and consumed lactic acid produced by L. plantarum to a lower level. The findings from this research suggest that fermentation of tea infusion with probiotics would be an innovative way to modulate tea flavor and develop a novel tea beverage with high counts of live probiotics. • Green tea infusion was transformed by probiotic yeast and lactic acid bacteria. • Co-inoculation of S. boulardii and L. plantarum enhanced survival of L. plantarum. • Co-inoculation of S. boulardii and L. plantarum boosted aroma compounds in fermented tea infusion. • Co-inoculation alleviated acid stress on L. plantarum by consuming lactic acid. [ABSTRACT FROM AUTHOR]