Table 1.
The number of Lactobacillus ssp. in yogurts as affected by the green tea supplementation during fermentation
| Time (min) | P-Y | MGT-Y | JGT-Y |
|---|---|---|---|
| 0 | 4.61 ± 0.07ax | 4.95 ± 0.67ax | 4.71 ± 0.53ay |
| 60 | 4.69 ± 0.06bx | 6.86 ± 1.00by | 5.97 ± 1.17by |
| 120 | 4.73 ± 0.04bx | 8.19 ± 0.76by | 8.91 ± 0.35by |
| 180 | 5.51 ± 0.10bx | 10.44 ± 1.43by | 9.97 ± 0.07by |
| 240 | 5.82 ± 0.04bx | 11.17 ± 1.30by | 11.17 ± 0.23by |
| 300 | 5.92 ± 0.06bx | 12.54 ± 0.70by | 11.06 ± 0.07by |
| 360 | 6.17 ± 0.08bx | – | – |
Bacteria counts in yogurts Lactobacillus spp. CFU (×108 cells/ml), Values are means ± SD (n = 3)
P-Y Plain yogurt, MGT-Y Malaysian green tea yogurt, JGT-Y Japanese green tea yogurt
abMeans in the same row with different alphabets are significantly different (p < 0.05) for each type of yogurt
xyMeans in the same column with different alphabets are significantly different (p < 0.05) for the same fermentation period