Table 9.
Effects of diet supplementation with cornus extract and oregano and thyme essential oils on yoghurt bacteria populations.
| Yoghurt 1 | Control 2 | Cornus | CorOrThym | SEM 3 | p-Value |
|---|---|---|---|---|---|
| Streptococcus thermophilus | 1.3 × 109 a | 2.6 × 107 b | 3.9 × 107 b | 0.10 | 0.011 |
| Lactobacillus bulgaricus | ND 4 | ND | ND | - | - |
1 Results are given as means of groups (n = 5 = subgroups); 2 Control, Cornus and CorOrThym represent groups of ewes fed a basal diet supplemented with corresponding plant extracts; a,b values with a superscript in common in same line do not differ significantly; 3 SEM = standard error of the mean; 4 ND = not detected.