Recently there has been an increased demand for functional foods to reduce the risk of cardiovascular diseases mainly related to hypercholesterolemia, because of undesirable side effects of traditional drugs (statins). Hence, in the quest for natural and safer alternatives, this work is aimed to bring together the health-promoting properties of probiotics, soymilk, bovine milk and green tea into one product, i.e., soy-fortified green tea curd (GTC). This study includes isolation and characterization of microbes for probiotic attributes, from locally made curd which could reduce cholesterol and produce angiotensin-converting enzyme inhibitors in vitro. The best isolate was used for the production of soy-fortified GTC, and the effect of refrigerated storage on bacterial viability, tea polyphenol contents, and organoleptic properties was investigated. CI1 (Enterococcus faecium) depicted best probiotic potential amongst the 15 isolates. Soy-fortified GTC depicted higher probiotic viability for a longer duration during refrigerated storage and greater ACEI activity than unfortified GTC.

最近，由于传统药物（他汀类药物）的不良副作用，人们对功能性食品的需求增加，以减少主要与高胆固醇血症有关的心血管疾病的风险。因此，在寻求天然和安全替代品的过程中，这项工作旨在将益生菌，豆浆，牛乳和绿茶的促进健康特性整合到一种产品中，即大豆强化绿茶凝乳（GTC）。这项研究包括从本地制造的凝乳中分离和鉴定具有益生菌特性的微生物，该凝乳可以降低胆固醇并在体外产生血管紧张素转化酶抑制剂。最好的分离物用于生产大豆强化GTC，并研究了冷藏对细菌生存力，茶多酚含量和感官特性的影响。粪肠球菌（Enterococcus faecium）在15种分离物中表现出最佳的益生菌潜力。与未强化的GTC相比，大豆强化的GTC在冷藏过程中具有更长的益生菌生存能力，且冷藏时间更长，ACEI活性更高。