Abstract: The invention relates to a tea-based beverage comprising probiotics, wherein the probiotics has a live probiotic cell count of ?6.0 log CFU/ml. The invention further relates to a method of preparing the tea-based beverage having a live probiotic cell count of ?6.0 log CFU/ml comprising the steps of: mixing tea infusion with sugar to form a mixture, inoculating probiotics to the mixture to form an inoculated mixture, fermenting the inoculated mixture for a pre-determined period of time to form the beverage. In one embodiment, the probiotics comprises Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus ermentum, Lactobacillus rhamnosus, Lactobacillus paracasei, Saccharomyces boulardii, Saccharomyces cerevisiae, or a combination thereof.

Abstract: The invention relates to a coffee-based beverage comprising probiotics, wherein the probiotics has a live probiotic cell count of >6.0 log CFU/mL. The invention further relates to a method of preparing the coffee-based beverage with a live probiotic cell count of >6.0 log CFU/mL, comprising the steps of: mixing coffee brew with sugar and an inactivated yeast to form a mixture, adding probiotics to the mixture to form an inoculated mixture, and fermenting the inoculated mixture for a pre-determined period of time to form the beverage. The probiotics may comprise Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus fermentum, Bifidobacterium lactis, Saccharomyces boulardii, Saccharomyces cerevisiae, or a combination thereof.

Abstract: The invention relates to a bread-based beverage comprising probiotics selected from Lactobacilli, Bifidobacteria, Saccharomyces yeast, or a combination thereof, wherein the probiotics has a live probiotic cell count of >5.0 log CFU/mL. There is also provided a method of preparing the bread-based beverage thereof, comprising mixing bread with water to form a mixture; adding probiotics to the mixture to form an inoculated mixture and fermenting the inoculated mixture to form the beverage.

Abstract: There is provided a soy whey-derived beverage comprising 12-30 mg/L free soy isoflavones. There is also provided a method for forming the soy whey-derived beverage comprising: providing soy whey; adding a microorganism to the soy whey; and fermenting the soy whey at a predetermined temperature and period of time. In various embodiments, the beverage has an alcohol content of <0.5% by volume or >0.5% by volume or a total isoflavone content of >20 mg/L. In a preferred embodiment, the microorganism is a yeast and/or the beverage is preferably wine.