Bioscience Methods 2024, Vol.15, No.5, 237-243 http://bioscipublisher.com/index.php/bm 241 product's effectiveness in improving digestive health and its pleasant taste, which is enhanced by the fermentation process. The use of natural and locally sourced ingredients also appeals to health-conscious consumers who prefer functional foods with added health benefits (Dahiya and Nigam, 2022b). 7 Challenges and Future Perspectives 7.1 Challenges in large-scale production and storage of tea-based probiotics The large-scale production and storage of tea-based probiotics face several challenges. One significant issue is maintaining the viability of probiotic strains during processing and storage. Factors such as matrix acidity, oxygen levels, and the presence of competing bacteria can reduce the viability of probiotics. Additionally, the undesired fermentation of ready-to-drink probiotic beverages can lead to the loss of polyphenolic compounds and affect the sensory properties of the product (Hernández-Barrueta et al., 2020). Ensuring the stability and survival of probiotics in high-moisture food products, such as fermented coffee brews, also presents a challenge, as these conditions can lead to significant viability losses over time (Chan et al., 2021). 7.2 Enhancing probiotic viability through advanced fermentation techniques To enhance the viability of probiotics in tea-based products, advanced fermentation techniques and innovative approaches are being explored. For instance, co-culturing probiotics with yeast has been shown to significantly enhance bacterial viability in fermented beverages. The use of encapsulation techniques, such as microencapsulation with whey protein isolate and modified starch, can also protect probiotics from environmental stress and prevent undesired fermentation. Additionally, optimizing fermentation conditions, such as pH, temperature, and the addition of prebiotics, can promote the growth and survival of probiotic strains (Lima et al., 2022; Xu et al., 2022). 7.3 Future research directions for developing tea-based probiotic health products Future research should focus on several key areas to advance the development of tea-based probiotic health products. One important direction is the investigation of the mechanisms underlying the interaction between probiotics and the chemical composition of tea, which can influence the efficacy and stability of the final product (Yang et al., 2023). Additionally, exploring the potential health benefits of novel probiotic strains isolated from traditional fermented teas, such as Miang, can provide new opportunities for synbiotic formulations (Unban et al., 2021). Research should also aim to develop and optimize encapsulation and fermentation technologies to enhance probiotic viability and stability during storage (Terpou et al., 2019). Finally, conducting clinical trials to validate the health benefits of tea-based probiotic products will be crucial for their successful commercialization and acceptance by consumers. Acknowledgments We sincerely thank Professor Wang for the thorough review of this manuscript and for providing valuable suggestions, which enhanced the quality and clarity of the manuscript. Conflict of Interest Disclosure The authors affirm that this research was conducted without any commercial or financial relationships that could be construed as a potential conflict of interest. Reference Champagne C., Cruz A., and Daga M., 2018, Strategies to improve the functionality of probiotics in supplements and foods, Current Opinion in Food Science, 22: 160-166. https://doi.org/10.1016/J.COFS.2018.04.008 Chan M., Toh M., and Liu S., 2020, Growth, survival, and metabolic activities of probiotic Lactobacillus spp. in fermented coffee brews supplemented with glucose and inactivated yeast derivatives, Food Research International, 137: 109746. https://doi.org/10.1016/J.FOODRES.2020.109746 Chan M., Toh M., and Liu S., 2021, Growth, survival, and metabolic activities of probiotics Lactobacillus rhamnosus GG and Saccharomyces cerevisiae var. boulardii CNCM-I745 in fermented coffee brews, International Journal of Food Microbiology, 350: 109229. https://doi.org/10.1016/j.ijfoodmicro.2021.109229 Chen D., Chen G., Chen C., Zeng X., and Ye H., 2020, Prebiotics effects in vitro of polysaccharides from tea flowers on gut microbiota of healthy persons and patients with inflammatory bowel disease, International Journal of Biological Macromolecules, 158: 968-976. https://doi.org/10.1016/j.ijbiomac.2020.04.248
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