UPLC-Q-TOF-MS based metabolomics and chemometric analyses for green tea fermented with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V

UPLC-Q-TOF-MS based metabolomics and chemometric analyses for green tea fermented with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V

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...

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Bibliographic Details
Main Authors: Rui Wang, Jingcan Sun, Benjamin Lassabliere, Bin Yu, Shao Quan Liu
Format: Article
Language:English
Published: Elsevier 2022-01-01
Series:Current Research in Food Science
Subjects:
S. boulardii
L. plantarum, green tea
Fermentation
Metabolomic
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927122000405

Internet

http://www.sciencedirect.com/science/article/pii/S2665927122000405

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