As a result of these mentioned observations, all the five experimental yogurt formulations fulfilled the legal requirements in
terms of acidity and levels of viable starter organisms during the whole storage period, with no significant (P < 0.05) differences among the various treatments (Fig. 6A and B). These findings indicate that yogurt lactic acid bacteria were not
inhibited during their growth or during their survival by different types and concentrations of tea. These results are in concordance with recent studies (Lee, Jenner, Lowa, & Lee, 2006) showing that some lactic acid bacteria such as Lactobacillus spp. were not severely affected by tea phenolic compounds in opposition to other pathogenic bacteria.