Yali Deng , Haomin Chen

Tropical Medicinal Plant Research Center, Hainan Institute of Tropical Agricultural Resources, Sanya, 572025, Hainan, China
Author    Correspondence author
Bioscience Methods, 2024, Vol. 15, No. 5   doi: 10.5376/bm.2024.15.0024
Received: 06 Aug., 2024    Accepted: 17 Sep., 2024    Published: 09 Oct., 2024

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Deng Y.L., and Chen H.M., 2024, Probiotics from tea fermentation: potential applications in health products, Bioscience Methods, 15(5): 237-243 (doi: 10.5376/bm.2024.15.0024)

Probiotics are known for their numerous health benefits, including improving gut health and modulating the immune system. This study investigates the development and potential applications of probiotics derived from tea fermentation, focusing on different types of tea (green, black, oolong, etc.) and the microbial diversity involved; identifies common probiotic strains present in fermented tea, such as Lactobacillus and Bifidobacterium, and examines the factors influencing their stability and viability in tea-based products. The health benefits of tea-derived probiotics, including gastrointestinal health improvements, immune modulation, metabolic health support, and anti-inflammatory effects, are highlighted. Additionally, this study explores the integration of tea-derived probiotics in health products, such as dietary supplements and functional beverages, along with safety and regulatory considerations. Challenges in large-scale production and strategies to enhance probiotic viability are discussed, alongside future research directions. A case study is also presented, detailing a successful product utilizing tea-derived probiotics. This study demonstrates the promising potential of tea-derived probiotics in the health industry, suggesting their effective use in diverse health products.

Probiotics; Tea fermentation; Health products; Functional beverages; Lactobacillus