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Abstract
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.
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