Influence of green tea-enriched fermentation and cold storage on yogurt’s probiotic viability and metabolomic signatures

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2026-03-31 DOI:10.1007/s10068-026-02138-4

Moumika Rahman Brishti, Noor Liana Mat Yajit, Ahmad Salihin Baba, Gopinath Venkatraman, Saiful Anuar Karsani

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Abstract

This study investigated the synergistic effects of varying green tea powder concentrations and storage conditions on total phenolic content, antioxidant activity, microbial viabilityand the metabolite profile of yogurt formulations. The total phenolic content and antioxidant activity increased proportionally to the concentration of green tea powder. Enhanced acidity, faster fermentation, and higher Lactobacillus spp. viability was observed.Multivariate analysis demonstrated distinct group clustering, indicating clear metabolic divergence driven by the incorporation of green tea and fermentation in cold storage. A total of 86 metabolites were identified, which predominantly comprise polyphenols derived from green tea powder. Pathway enrichment analysis revealed that the synergistic interaction between LAB (lactic acid bacteria) and tea polyphenols during cow’s milk fermentation significantly modulated multiple metabolic pathways, including central carbon metabolism, nucleotide metabolism, redox regulation, amino acid metabolism, and lipid metabolism, which are responsible for contributing enhanced nutritional and functional properties of yogurt.

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绿茶发酵和冷藏对酸奶益生菌活力和代谢组学特征的影响

本研究考察了不同绿茶粉浓度和储存条件对酸奶配方中总酚含量、抗氧化活性、微生物活力和代谢物谱的协同效应。总酚含量和抗氧化活性随绿茶粉浓度的增加而增加。酸度增强，发酵速度加快，乳酸杆菌活力提高。多变量分析显示出明显的群体聚类，表明在冷库中加入绿茶和发酵导致了明显的代谢差异。共鉴定出86种代谢物，主要包括绿茶粉中提取的多酚。途径富集分析表明，乳酸菌与茶多酚在牛奶发酵过程中的协同作用显著调节了酸奶的中心碳代谢、核苷酸代谢、氧化还原调节、氨基酸代谢和脂质代谢等多种代谢途径，从而提高了酸奶的营养和功能特性。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.