Bioscience Methods 2024, Vol.15, No.5, 237-243 http://bioscipublisher.com/index.php/bm 240 5.2 Use in functional beverages and foods Probiotics derived from tea fermentation can be effectively used in the production of functional beverages and foods. For instance, Lactobacillus gasseri has been successfully used to ferment passion fruit juice combined with green tea, resulting in a probiotic-rich beverage with potential health benefits (Lima et al., 2022). Additionally, non-dairy functional beverages prepared using probiotic strains can support gut microbiota and offer nutritional benefits, making them suitable for a wide range of consumers, including those with lactose intolerance or dairy allergies (Dahiya and Nigam, 2022b; Dahiya and Nigam, 2022c). 5.3 Safety and regulatory considerations for health products The safety and regulatory considerations for incorporating tea-derived probiotics into health products are crucial. Probiotic strains must be thoroughly evaluated for their safety, including their antibiotic resistance profiles and potential to cause adverse effects. For example, the selected strains from Miang were found to be susceptible to common antibiotics like erythromycin and tetracycline, ensuring their safety for human consumption. Regulatory bodies also require evidence of the health benefits and stability of these probiotics in the final product, necessitating rigorous testing and compliance with food safety standards (Champagne et al., 2018; Feng and Wang, 2020). 5.4 Consumer acceptability and market potential Consumer acceptability and market potential of tea-derived probiotics are influenced by factors such as taste, convenience, and perceived health benefits. Products like soy-fortified green tea curd have shown that combining probiotics with familiar and culturally accepted foods can enhance consumer acceptance (Moumita et al., 2018). Additionally, the growing interest in natural and functional foods, along with the increasing awareness of gut health, provides a significant market opportunity for tea-derived probiotic products. The unique properties of these probiotics, such as their antioxidant capacity and ability to improve gut health, can be leveraged to attract health-conscious consumers (Mokoena et al., 2016; Dahiya and Nigam, 2022a; Kunyeit et al., 2024). 6 Case Study 6.1 Detailed overview of a successful health product utilizing tea-derived probiotics One notable example of a successful health product utilizing tea-derived probiotics is the development of a synbiotic formulation based on Miang, a traditional fermented tea from Northern Thailand. This product leverages the probiotic properties of lactic acid bacteria (LAB) isolated from Miang, specifically targeting strains such as Lactobacillus pentosus, L. plantarum, and Pediococcus pentosaceus. These strains were selected for their high tolerance to bile and acidic conditions, inhibitory activity against human pathogens, and significant antioxidant properties (Unban et al., 2021). 6.2 Analysis of the production process, probiotic strains used, and health claims The production process of this synbiotic formulation involves the isolation and evaluation of LAB strains from Miang. A total of 133 isolates were initially screened, with five strains showing the most promise due to their high survival rates under simulated gastrointestinal conditions and their ability to grow on commercial prebiotics like GOS, FOS, and XOS. The selected strains, particularly L. pentosus A14-6, demonstrated high cell surface hydrophobicity and antioxidant activity, making them ideal candidates for further application in food products (Unban et al., 2021). The health claims associated with this product are substantial. The selected LAB strains exhibit inhibitory effects against pathogens such as Bacillus cereus, Staphylococcus aureus, and Salmonella ser. Typhimurium. Additionally, the strains show significant antioxidant activity, which is beneficial for reducing oxidative stress in the body. The synbiotic formulation is designed to support gut health by enhancing the growth of beneficial gut microbiota and inhibiting harmful bacteria. 6.3 Evaluation of market performance and consumer feedback The market performance of this synbiotic formulation has been promising, particularly in regions where traditional fermented teas like Miang are well-known and appreciated. Consumer feedback highlights the
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