The fermentation characteristics of non-Saccharomyces yeasts (Pichia kluyveri FrootZen, Torulaspora delbrueckii Prelude, Williopsis saturnus var. mrakii NCYC2251 and Torulaspora delbrueckii Biodiva) were evaluated in green tea slurry fermentation. Each yeast showed different fermentation performances: strains Prelude and Biodiva utilized sucrose faster than the other two yeasts; strain NCYC2251 was the only species that metabolized xylose. Strain FrootZen increased the caffeine content significantly and strain Prelude showed the opposite trend, both at a statistical level, while theanine contents in four samples were relatively stable. Biodiva and FrootZen significantly improved polyphenols content and the oxygen radical absorbance capacity of fermented teas. Some endogenous volatiles such as ketones, lactones and aldehydes decreased to lower or undetected levels, but one of the key tea aroma compounds methyl salicylate increased by 34-fold and 100-fold in P. kluyveri and W. saturnus samples respectively. Therefore, green tea fermentation by appropriate non-Saccharomyces yeasts can enhance its antioxidant capacity and alter the aroma compound profile.

非发酵特性酿酒酵母（克鲁维毕赤酵母FrootZen，孢圆酵母德氏前奏，Williopsis土星变种mrakii NCYC2251和孢圆酵母德氏在绿茶浆液发酵中评估了Biodiva）。每种酵母都表现出不同的发酵性能：Prelude和Biodiva菌株比其他两种酵母更快地利用了蔗糖。NCYC2251菌株是唯一代谢木糖的物种。FrootZen菌株显着增加了咖啡因含量，而Prelude菌株则显示出相反的趋势，二者均在统计水平上，而四个样品中的茶氨酸含量相对稳定。Biodiva和FrootZen显着提高了发酵茶中的多酚含量和氧自由基吸收能力。一些内源性的挥发物如酮，内酯和醛降低到降低或未被发现的水平，但关键茶之一香味化合物水杨酸甲酯增加了34倍和100倍P.克鲁弗和W. saturnus样品分别。因此，通过适当的非绿茶发酵酿酒酵母可增强其抗氧化能力，改变芳香化合物谱。