After the treatment of the same samples with the yogurt bacteria,
the chromatograms obtained showed no significant modification
(P < 0.05) of the phenolic compounds of both green and
black tea samples (Figs. 3B and 4B. Table 1 gave the composition
of phenolic compounds in inoculated and non inoculated tea samples.
The results obtained give a clear confirmation that the yogurt
bacteria did not affect significantly (P < 0.05) the composition of
the phenolic compounds of green and black teas.