I. C. Arts and P. C. Hollman, Polyphenols and disease risk in epidemiologic studies 1?4. Am, J. Clin. Nutr, vol.81, pp.3175-3255, 2005.

D. L. Mckay and J. B. Blumberg, The Role of Tea in Human Health: An Update, Journal of the American College of Nutrition, vol.128, issue.1, pp.1-13, 2002.
DOI : 10.1080/07315724.2002.10719187

D. Cagno, R. Coda, R. De-angelis, M. Gobbetti, and M. , Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiol, pp.1-10, 2013.

M. Nicoli, M. Anese, and M. Parpinel, Influence of processing on the antioxidant properties of fruit and vegetables, Trends in Food Science & Technology, vol.10, issue.3, pp.94-100, 1999.
DOI : 10.1016/S0924-2244(99)00023-0

I. Ioannou, I. Hafsa, S. Hamdi, C. Charbonnel, and M. Ghoul, Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour, Journal of Food Engineering, vol.111, issue.2, pp.208-217, 2012.
DOI : 10.1016/j.jfoodeng.2012.02.006

G. Oboh, Effect of blanching on the antioxidant properties of some tropical green leafy vegetables, LWT - Food Science and Technology, vol.38, issue.5, pp.513-517, 2005.
DOI : 10.1016/j.lwt.2004.07.007

J. Beena-divya, K. Varsha, K. Madhavan-nampoothiri, B. Ismail, and A. Pandey, Probiotic fermented foods for health benefits, Engineering in Life Sciences, vol.73, issue.suppl, pp.377-390, 2012.
DOI : 10.1002/elsc.201100179

C. Dufresne and E. Farnworth, Tea, Kombucha, and health: a review, Food Research International, vol.33, issue.6, pp.409-421, 2000.
DOI : 10.1016/S0963-9969(00)00067-3

D. Cagno, R. Minervini, G. Rizzello, C. G. De-angelis, M. Gobbetti et al., Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies, Food Microbiology, vol.28, issue.5, pp.1062-1071, 2011.
DOI : 10.1016/j.fm.2011.02.011

P. Filannino, L. Azzi, I. Cavoski, O. Vincentini, C. G. Rizzello et al., Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation, International Journal of Food Microbiology, vol.163, issue.2-3, pp.184-192, 2013.
DOI : 10.1016/j.ijfoodmicro.2013.03.002

S. J. Hur, S. Y. Lee, Y. C. Kim, I. Choi, and G. B. Kim, Effect of fermentation on the antioxidant activity in plant-based foods, Food Chemistry, vol.160, pp.346-356, 2014.
DOI : 10.1016/j.foodchem.2014.03.112

C. C. Ng, C. Y. Wang, Y. P. Wang, W. S. Tzeng, and Y. Shyu, Lactic acid bacterial fermentation on the production of functional antioxidant herbal Anoectochilus formosanus Hayata, Journal of Bioscience and Bioengineering, vol.111, issue.3, pp.289-293, 2011.
DOI : 10.1016/j.jbiosc.2010.11.011

D. Cagno, R. Surico, R. F. Paradiso, A. De-angelis, M. Salmon et al., Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices, International Journal of Food Microbiology, vol.128, issue.3, pp.473-483, 2009.
DOI : 10.1016/j.ijfoodmicro.2008.10.017

D. Cagno, R. Surico, R. F. Siragusa, S. De-angelis, M. Paradiso et al., Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows, International Journal of Food Microbiology, vol.127, issue.3, pp.220-228, 2008.
DOI : 10.1016/j.ijfoodmicro.2008.07.010

M. Dueñas, D. Fernández, T. Hernández, I. Estrella, and R. Muñoz, ATCC 14917, Journal of the Science of Food and Agriculture, vol.51, issue.2, pp.297-304, 2005.
DOI : 10.1002/jsfa.1924

J. A. Marazza, M. A. Nazareno, G. Savoy-de-giori, and M. S. Garro, Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus, Journal of Functional Foods, vol.4, issue.3, pp.594-601, 2012.
DOI : 10.1016/j.jff.2012.03.005

Y. H. Pyo, T. C. Lee, and Y. C. Lee, Enrichment of bioactive isoflavones in soymilk fermented with ??-glucosidase-producing lactic acid bacteria, Food Research International, vol.38, issue.5, pp.551-559, 2005.
DOI : 10.1016/j.foodres.2004.11.008

D. Zhao and N. P. Shah, Lactic acid bacterial fermentation modified phenolic composition in tea extracts and enhanced their antioxidant activity and cellular uptake of phenolic compounds following in vitro digestion, Journal of Functional Foods, vol.20, pp.182-194, 2016.
DOI : 10.1016/j.jff.2015.10.033

A. Fessard, E. Bourdon, and B. Payet, Identification, stress tolerance, and antioxidant activity of lactic acid bacteria isolated from tropically grown fruits and leaves, Canadian Journal of Microbiology, vol.62, issue.7, pp.550-561, 2016.
DOI : 10.1139/cjm-2015-0624

URL : https://hal.archives-ouvertes.fr/hal-01399824

S. M. Naser, F. L. Thompson, B. Hoste, D. Gevers, P. Dawyndt et al., Application of multilocus sequence analysis (MLSA) for rapid identification of Enterococcus species based on rpoA and pheS genes, Microbiology, vol.151, issue.7, pp.2141-2150, 2005.
DOI : 10.1099/mic.0.27840-0

R. Rubio, A. Jofré, B. Martín, T. Aymerich, and M. Garriga, Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages, Food Microbiology, vol.38, pp.303-311, 2014.
DOI : 10.1016/j.fm.2013.07.015

S. Torriani, G. E. Felis, and F. Dellaglio, Differentiation of Lactobacillus plantarum, L. pentosus, and L. paraplantarum by recA Gene Sequence Analysis and Multiplex PCR Assay with recA Gene-Derived Primers, Applied and Environmental Microbiology, vol.67, issue.8, pp.3450-3454, 2001.
DOI : 10.1128/AEM.67.8.3450-3454.2001

G. L. Miller, Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar, Analytical Chemistry, vol.31, issue.3, pp.426-428, 1959.
DOI : 10.1021/ac60147a030

A. Septembre-malaterre, G. Stanislas, E. Douraguia, and M. P. Gonthier, Evaluation of nutritional and antioxidant properties of the tropical fruits banana, litchi, mango, papaya, passion fruit and pineapple cultivated in R??union French Island, Food Chemistry, vol.212, pp.225-233, 2016.
DOI : 10.1016/j.foodchem.2016.05.147

P. Vos, G. Garrity, D. Jones, N. R. Krieg, W. Ludwig et al., Bergey's Manual of Systematic Bacteriology, 2009.

A. P. Espirito-santo, F. Carlin, and C. M. Renard, Apple, grape or orange juice: Which one offers the best substrate for lactobacilli growth? ??? A screening study on bacteria viability, superoxide dismutase activity, folates production and hedonic characteristics, Food Research International, vol.78, pp.352-360, 2015.
DOI : 10.1016/j.foodres.2015.09.014

M. P. Almajano, R. Carbó, J. A. Jiménez, and M. H. Gordon, Antioxidant and antimicrobial activities of tea infusions, Food Chemistry, vol.108, issue.1, pp.55-63, 2007.
DOI : 10.1016/j.foodchem.2007.10.040

A. Atoui, Tea and herbal infusions: Their antioxidant activity and phenolic profile, Food Chemistry, vol.89, issue.1, pp.27-36, 2005.
DOI : 10.1016/j.foodchem.2004.01.075

S. M. Karori, F. N. Wachira, J. K. Wanyoko, and R. M. Ngure, Antioxidant capacity of different types of tea products, African Journal of Biotechnology, vol.6, issue.19, pp.2287-2296, 2007.
DOI : 10.5897/AJB2007.000-2358

R. V. Malba?a, E. S. Lon?ar, J. S. Vitas, and J. M. Canadanovi´ccanadanovi´c-brunet, Influence of starter cultures on the antioxidant activity of kombucha beverage, Food Chemistry, vol.127, issue.4, pp.1727-1731, 2011.
DOI : 10.1016/j.foodchem.2011.02.048

J. Peterson, J. Dwyer, S. Bhagwat, D. Haytowitz, J. Holden et al., Major flavonoids in dry tea, Journal of Food Composition and Analysis, vol.18, issue.6, pp.487-501, 2005.
DOI : 10.1016/j.jfca.2004.05.006

URL : https://naldc.nal.usda.gov/naldc/download.xhtml?id=7266&content=PDF

H. Mukhtar and N. Ahmad, Tea polyphenols: Prevention of cancer and optimizing health, Am. J. Clin. Nutr, vol.71, pp.1698-1702, 2000.

S. Sang, J. D. Lambert, C. T. Ho, and C. S. Yang, The chemistry and biotransformation of tea constituents, Pharmacological Research, vol.64, issue.2, pp.87-99, 2011.
DOI : 10.1016/j.phrs.2011.02.007

G. L. Chen, S. G. Chen, Y. Y. Zhao, C. X. Luo, J. Li et al., Total phenolic contents of 33 fruits and their antioxidant capacities before and after in vitro digestion, Industrial Crops and Products, vol.57, pp.150-157, 2014.
DOI : 10.1016/j.indcrop.2014.03.018

H. Palafox-carlos, E. M. Yahia, and G. A. González-aguilar, Identification and quantification of major phenolic compounds from mango (Mangifera indica, cv. Ataulfo) fruit by HPLC???DAD???MS/MS-ESI and their individual contribution to the antioxidant activity during ripening, Food Chemistry, vol.135, issue.1, pp.105-111
DOI : 10.1016/j.foodchem.2012.04.103

T. T. Nguyen, P. N. Shaw, M. O. Parat, and A. K. Hewavitharana, : A review, Molecular Nutrition & Food Research, vol.83, issue.1, pp.153-164, 2013.
DOI : 10.1002/mnfr.201200388

D. M. Rivera-pastrana, E. M. Yahia, and G. A. González-aguilar, Phenolic and carotenoid profiles of papaya fruit (Carica papaya L.) and their contents under low temperature storage, Journal of the Science of Food and Agriculture, vol.41, issue.14, pp.2358-2365, 2010.
DOI : 10.1002/jsfa.4092

H. Rodriguez, J. A. Curiel, J. M. Landete, B. De-las-rivas, F. Lopez-de-felipe et al., Food phenolics and lactic acid bacteria, International Journal of Food Microbiology, vol.132, issue.2-3, pp.79-90, 2009.
DOI : 10.1016/j.ijfoodmicro.2009.03.025

H. Rodríguez, J. M. Landete, and B. De-las-rivas, Metabolism of food phenolic acids by Lactobacillus plantarum CECT 748 T . Food Chem, pp.1393-1398, 2008.

M. Kostinek, I. Specht, V. A. Edward, C. Pinto, M. Egounlety et al., Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures, International Journal of Food Microbiology, vol.114, issue.3, pp.342-351, 2007.
DOI : 10.1016/j.ijfoodmicro.2006.09.029

A. M. Ramos-de-la-peña and J. Contreras-esquivel, Methods and substrates for feruloyl esterase activity detection, a review, Journal of Molecular Catalysis B: Enzymatic, vol.130, pp.74-87, 2016.
DOI : 10.1016/j.molcatb.2016.05.004

E. Niki and N. Noguchi, Evaluation of Antioxidant Capacity. What Capacity is Being Measured by Which Method? IUBMB Life, pp.323-329, 2001.

A. P. Bartolomé, P. Rupérez, and C. Fúster, Pineapple fruit: morphological characteristics, chemical composition and sensory analysis of red Spanish and Smooth Cayenne cultivars, Food Chemistry, vol.53, issue.1, pp.75-79, 1995.
DOI : 10.1016/0308-8146(95)95790-D

M. Cárnara, C. Díez, and E. Torija, Chemical characterization of pineapple juices and nectars. Principal components analysis, Food Chemistry, vol.54, issue.1, pp.93-100, 1995.
DOI : 10.1016/0308-8146(95)92668-A

O. Corona, A. Alfonzo, G. Ventimiglia, A. Nasca, N. Francesca et al., Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production, Food Microbiology, vol.59, pp.43-56, 2016.
DOI : 10.1016/j.fm.2016.05.006

T. Poga?i´poga?i´c, M. B. Maillard, A. Leclerc, C. Hervé, V. Chuat et al., Lactobacillus and Leuconostoc volatilomes in cheese conditions, Applied Microbiology and Biotechnology, vol.191, issue.5, pp.2335-2346, 2016.
DOI : 10.1007/s00253-015-7227-4

F. Altay, F. Karbanc?oglu-güler, and C. Daskaya-dikmen, A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics, International Journal of Food Microbiology, vol.167, issue.1, pp.44-56, 2013.
DOI : 10.1016/j.ijfoodmicro.2013.06.016

J. Y. Jung, S. H. Lee, H. J. Lee, H. Y. Seo, W. S. Park et al., Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation, International Journal of Food Microbiology, vol.153, issue.3, pp.378-387, 2012.
DOI : 10.1016/j.ijfoodmicro.2011.11.030

E. J. Park, J. Chun, C. J. Cha, W. S. Park, C. O. Jeon et al., Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing, Food Microbiology, vol.30, issue.1, pp.197-204, 2012.
DOI : 10.1016/j.fm.2011.10.011

H. Abriouel, L. L. Lerma, M. D. Casado-muñoz, B. P. Montoro, J. Kabisch et al., The controversial nature of the Weissella genus: technological and functional aspects versus whole genome analysis-based pathogenic potential for their application in food and health, Frontiers in Microbiology, vol.155, issue.391, 1197.
DOI : 10.1099/mic.0.025221-0

D. W. Jeong and J. Lee, Antibiotic resistance, hemolysis and biogenic amine production assessments of Leuconostoc and Weissella isolates for kimchi starter development, LWT - Food Science and Technology, vol.64, issue.2, pp.1078-1084, 2015.
DOI : 10.1016/j.lwt.2015.07.031