title: Study on the Influence of Tea Extract on Probiotics in Skim Milk: From Probiotics Propagation to Metabolite.
abstract: In this study, the influence of tea extract (TE) on the growth of probiotics in skim milk was examined. Lactobacillus plantarum ST-III, Bifidobacterium bifidum Bb02, Lactobacillus acidophilus NCFM, and Lactobacillus rhamnosus GG were used in this study. The introduction of TE in milk significantly stimulated the propagation and acidification of L. rhamnosus GG and L. acidophilus NCFM. The antioxidant capacities and the total free amino acid contents of all fermented milk products were enhanced by the addition of TE; however, there were different antioxidant properties and free amino acid contents of fermented milk samples fermented by different bacteria. With a 9% (w/w) level, the fermentation with L. rhamnosus GG and L. acidophilus NCFM showed larger numbers of viable cells and faster acidifying rates, as well as excellent antioxidant capacity and abundant free amino acids.  The stimulative effects of TE on probiotics can be considered for industrial purposes and has practical implications for commercial applications.
authors.affiliation: State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd, 1518 Jiangchang Road (W), Shanghai, 200436, China.|Wuhan Bright Dairy Co., Ltd, 1 Zhangbai Road, Wuhan, 430040, China.
authors.forename: Sha
authors.initials: S
authors.lastname: Li
authors.affiliation: State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd, 1518 Jiangchang Road (W), Shanghai, 200436, China.|Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan Univ, Wuxi, 214122, China.
authors.forename: Guangyu
authors.initials: G
authors.lastname: Gong
authors.affiliation: State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd, 1518 Jiangchang Road (W), Shanghai, 200436, China.|Wuhan Bright Dairy Co., Ltd, 1 Zhangbai Road, Wuhan, 430040, China.
authors.forename: Chengjie
authors.initials: C
authors.lastname: Ma
authors.affiliation: State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd, 1518 Jiangchang Road (W), Shanghai, 200436, China.|Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan Univ, Wuxi, 214122, China.
authors.forename: Zhenmin
authors.initials: Z
authors.lastname: Liu
authors.affiliation: Author Cai is with College of Food Science and Engineering, Wuhan Polytechnic Univ, Wuhan, 430023, China.
authors.forename: Jie
authors.initials: J
authors.lastname: Cai
mesh_terms: D000596:Amino Acids / Q000378:metabolism; D000818:Animals; D000975:Antioxidants / Q000378:metabolism / Q000494:pharmacology; D001419:Bacteria / Q000187:drug effects* / Q000254:growth & development / Q000378:metabolism; D001644:Bifidobacterium / Q000187:drug effects / Q000254:growth & development / Q000378:metabolism; D028241:Camellia sinensis; D015169:Colony Count, Microbial; D043302:Cultured Milk Products / Q000382:microbiology*; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D007778:Lactobacillus / Q000187:drug effects / Q000254:growth & development / Q000378:metabolism; D008892:Milk / Q000382:microbiology*; D010936:Plant Extracts / Q000494:pharmacology; D019936:Probiotics; D013662:Tea
chemical_list: D000596:Amino Acids; D000975:Antioxidants; D010936:Plant Extracts; D013662:Tea
keywords: antioxidant capacity; free amino acid; probiotic; propagation; tea extract