Effects of Tea (Camellia sinensis) Phytochemicals on the Yoghurt Cultures (Lactobacillus bulgaricus and Streptococcus thermophilus) During Development and Storage of Tea Fortified Yoghurts
<p>Tea phytochemicals have been reported to exhibit potent antimicrobial activity. This current study reports the ability of <em>Streptococcus thermophilus</em> and <em>Lactobacillus</em> <em>bulgaricus</em> to grow, survive and multiply in the presence of tea phytochemicals during development and storage of tea fortified yoghurts. Two Kenyan tea varieties clone TRFK 6/8 (standard black quality tea) and clone TRFK 306/1 (newly developed purple leafed tea clone), were processed as aerated and non-aerated teas and used to develop tea fortified yoghurt. The teas were added at concentrations of 0, 1, 2 and 4 g in 250 mL volumes of milk (w/v) which was predetermined by sensory tests. The results showed that tea phytochemicals at the added ranges had no adverse effect on the growth of <em>Lactobacillus bulgaricus</em> and <em>Streptococcus thermophilus</em>; however, yoghurt setting time was prolonged at a mean time of 4.11, 5.22, 7.29 and 8.26 hrs respectively for tea concentrations of 0, 1, 2 and 4 g/250 mL milk. The mean microbial load for <em>Lactobacillus bulgaricus and Streptococcus thermophilus</em> in black, green and purple tea yoghurts were also inversely proportional to the concentration of the added teas. In the developmental stages of tea fortified yoghurts <em>Lactobacillus bulgaricus</em> range was 0.52-1.58 × 10<sup>7 </sup>CFU/mL while <em>Streptococcus thermophilus</em> range was 2.53-3.51 × 10<sup>9 </sup>CFU/mL, during storage the growth patterns were different between the cultures. The recorded mean values range for <em>Lactobacillus bulgaricus</em> was 2.79-4.35 × 10<sup>7 </sup>CFU/mL while <em>Streptococcus thermophilus</em> mean range was 2.57-3.47 × 10<sup>9</sup> CFU/mL Phytochemicals traced in the product had concentration values below 5 × 10<sup>2</sup><sup> </sup>µgmL<sup>-1</sup>. In conclusion, it was possible to develop probiotic tea fortified yoghurt containing tea phytochemicals with unlimited health benefits using different the different tea clones.</p>