exert therapeutic effects by suppressing the growth of H. pylori in infected clinical patients [5], [6]. H. pylori is an important cause of chronic gastritis, peptic ulceration and gastric cancer in humans [7], [8]. It is estimated that one-half of the world's population is infected with H. pylori [9]. Numerous clinical evidences show that eradication of H. pylori results in improvement of gastritis and decreases the rate of relapse of gastric and duodenal ulcers [10], [11]. H. pylori carriage rates are about 80–90% in developing countries [12], with a high risk of gastric cancer and antibiotic resistance [13]. Antibiotics produce undesirable side effects [14] and noncompliance among the patients [15] in the long run. Hence there is a need to develop alternative means to suppress H. pylori infection. In this regard the antibacterial activity of several plant extracts have been tested in vitro [17], a number of which were effective against H. pylori growth. In addition, yogurt bacteria were reported effective in suppressing H. pylori infection [18]. The present study investigated the effects of herbs on yogurt fermentation and viability of yogurt bacteria during refrigerated storage, and the effect of yogurts on H. pylori growth in vitro. II