The Role of Bacteria in the Health Potential of Yogurt: Difference between revisions
Line 107: | Line 107: | ||
==References== | ==References== | ||
[Sample reference] [http://ijs.sgmjournals.org/cgi/reprint/50/2/489 Takai, K., Sugai, A., Itoh, T., and Horikoshi, K. "''Palaeococcus ferrophilus'' gen. nov., sp. nov., a barophilic, hyperthermophilic archaeon from a deep-sea hydrothermal vent chimney". ''International Journal of Systematic and Evolutionary Microbiology''. 2000. Volume 50. p. 489-500.] | [Sample reference] [http://ijs.sgmjournals.org/cgi/reprint/50/2/489 Takai, K., Sugai, A., Itoh, T., and Horikoshi, K. "''Palaeococcus ferrophilus'' gen. nov., sp. nov., a barophilic, hyperthermophilic archaeon from a deep-sea hydrothermal vent chimney". ''International Journal of Systematic and Evolutionary Microbiology''. 2000. Volume 50. p. 489-500.] | ||
Adolfsson, O., S. N. Meydani, & R. M. Russell. 2004. Yogurt and gut function. Am J Clin Nutr. 80:245–256. | |||
Akalin, A. S., G. Unal., & M. C. Dalay. 2009. Influence of Spirulina platensis biomass on microbiological viability in traditional and probiotic yogurts during refrigerated storage. Ital. J. Food Sci. 21: 356-364. | |||
Akalin, A. S., S. Gonc, G. Unal, & S. Fenderya. 2007. Effects of frutooligosaccharide and whey protein concentrate on the viability of starter culture in reduced-fat probiotic yogurt during storage. Journal of Food Science. 72: M222-M227. | |||
Alvaro, E., C. Andrieux, V. Rochet, L. Rigottier-Gois, P. Lepercq, M. Sutren, P. Galan, Y. Duval, C. Juste, & J. Dore. British Journal of Nutrition. 97: 126–133. | |||
Cornell University Milk Quality Improvement Program. “Yogurt Production.” 29Dec.2006. <http:// www.milkfacts.info/> | |||
Farnworth, E. R., I. Mainville, M.-P. Desjardins, N. Gardner, I. Fliss, & C. Champagne. 2007. Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation. Journal of Food Microbiology. 116: 174-181. | |||
Gaetke, L.. M., C. J. McClain, C. J. Toleman, and M. A. Stuart. 2010. Yogurt protects against growth retardation in weanling rats fed diets high in phytic acid. Journal of Nutritional Biochemistry. 21: 147-152. | |||
Guarner, F., G. Perdigon, G. Corthier, S. Salminen, B. Koletzkos, & L. Morelli. 2005. Should yoghurt cultures be considered probiotic? Brit. J. or Nutr. 93: 783-786. | |||
Guzel-Seydim, Z. B., E. Sezgin, and A. C. Seydim. 2005. Influences of exopolysaccharide producing cultures on the quality of plain set type yogurt. Food Control. 16: 205-209. | |||
Horiuchi, H., N. Inoue, E. Liu, M. Fukui, Y. Sasaki, and T. Sasaki. 2009. A method or manufacturing superior set yogurt under reduced oxygen conditions. Journal of Dairy Science. 92: 4112-4121. | |||
Kitawaki, R., Y. Nishimura, N. Takagi, M. Iwasaki, K. Tsuzuki, and M. Fukuda. 2009. Effects of Lactobacillus fermented soymilk and soy yogurt on hepatic lipid accumulation in rats fed a cholesterol-free diet. Biosci. Biotchnol. Biochem. 73: 1484-1488. | |||
Paul, M. and G. A. Somkuti. 2009. Degradation of milk-based bioactive peptides by yogurt fermentation bacteria. Lett Appl Microbiol. 49:345–350 | |||
Paul, M. and G. A. Somkuti. 2010. Hydrolytic breakdown of lactoferricin by lactic acid bacteria. J Ind Microbiol Biotechnol. 37:173–178. | |||
Ramchandran, L. & N. P. Shah. 2008. Effect of Versagel® on the growth and metabolic activities of selected lactic acid bacteria. Journal of Food Science. 73: M21-M26. | |||
Roberfroid, M. B. 2000. Prebiotics and probiotics: are they functional foods? Am J Clin Nutr. 71:1682S–7S. | |||
Schrezenmeir, J. & M. Vrese. 2001. Probiotics, prebiotics, and synbiotics—approaching a definition. Am J Clin Nutr. 73:361S–4S. | |||
Seo, M. H.,S. Y. Lee , Y. H. Chang, & H. S. Kwak. 2009. Physicochemical, microbial, and sensory properties of yogurt supplemented with nanopowdered chitosan during storage. J. Dairy Sci. 92: 5907-5916. | |||
Shah, N. P. 2000. Probiotic bacteria: Selective enumeration and survival in dairy foods. J. Dairy Sci. 83:894-907. | |||
Slonczewski, J.L. and J.W. Foster. Microbiology: An Evolving Science. New York. W.W. Norton & Company, Inc., 2009. Pp. 595. | |||
Vasiljevic, T., T. Kealy, & V. K. Mishra. 2007. Effects of β-glucan addition to a probiotic containing yogurt. J. Food Sci. 72: C405-411. | |||
Wang, K.-Y., S.-N. Li, C.-S. Liu, D.-S. Perng, Y.-C. Su, D.-C. Wu, C.-M. Jan, C.-H Lai, T.-N. Wang, & W.-M. | |||
Wang. 2004. Effects of ingesting Lactobacillus- and Bifidobacterium-containing yogurt in subjects with colonized Helicobacter pylori. Am J Clin Nutr. 80: 737-741. | |||
Wollowski, I. S.-T. Ji, A. T. Bakalinsky, C. Neudecker, & B. L. Pool-Zobel. 1999. Bacteria used for the production of yogurt inactivate carcinogens and prevent DNA damage in the colon of rats. J. Nutr. 129: 77–82. | |||
Edited by student of [mailto:slonczewski@kenyon.edu Joan Slonczewski] for [http://biology.kenyon.edu/courses/biol238/biol238syl10.html BIOL 238 Microbiology], 2010, [http://www.kenyon.edu/index.xml Kenyon College]. | Edited by student of [mailto:slonczewski@kenyon.edu Joan Slonczewski] for [http://biology.kenyon.edu/courses/biol238/biol238syl10.html BIOL 238 Microbiology], 2010, [http://www.kenyon.edu/index.xml Kenyon College]. | ||
<!--Do not edit or remove this line-->[[Category:Pages edited by students of Joan Slonczewski at Kenyon College]] | <!--Do not edit or remove this line-->[[Category:Pages edited by students of Joan Slonczewski at Kenyon College]] |
Revision as of 21:08, 18 April 2010
![](/images/thumb/0/05/Yogurt.jpg/250px-Yogurt.jpg)
Introduction
At right is a sample image insertion. It works for any image uploaded anywhere to MicrobeWiki. The insertion code consists of:
Double brackets: [[
Filename: PHIL_1181_lores.jpg
Thumbnail status: |thumb|
Pixel size: |300px|
Placement on page: |right|
Legend/credit: Electron micrograph of the Ebola Zaire virus. This was the first photo ever taken of the virus, on 10/13/1976. By Dr. F.A. Murphy, now at U.C. Davis, then at the CDC.
Closed double brackets: ]]
Other examples:
Bold
Italic
Subscript: H2O
Superscript: Fe3+
The Biochemistry Behind Yogurt
Introduce the topic of your paper. What microorganisms are of interest? Habitat? Applications for medicine and/or environment?
Yogurt Production
Benefits of Yogurt
Include some current research, with at least one figure showing data.
Probiotics
Include some current research, with at least one figure showing data.
![](/images/thumb/c/c0/H_pylori_data.jpg/450px-H_pylori_data.jpg)
![](/images/3/3b/ACE_inhibition.jpg)
Improving Yogurt
Current Problems
Include some current research, with at least one figure showing data.
Improving functionality of Yogurt
Towards a "Superior" Yogurt
![](/images/thumb/a/a1/Acidity_by_temp_and_low_DO.jpg/600px-Acidity_by_temp_and_low_DO.jpg)
![](/images/6/6a/Taste_test.jpg)
Conclusion
Overall text length at least 3,000 words, with at least 3 figures.
References
Adolfsson, O., S. N. Meydani, & R. M. Russell. 2004. Yogurt and gut function. Am J Clin Nutr. 80:245–256.
Akalin, A. S., G. Unal., & M. C. Dalay. 2009. Influence of Spirulina platensis biomass on microbiological viability in traditional and probiotic yogurts during refrigerated storage. Ital. J. Food Sci. 21: 356-364.
Akalin, A. S., S. Gonc, G. Unal, & S. Fenderya. 2007. Effects of frutooligosaccharide and whey protein concentrate on the viability of starter culture in reduced-fat probiotic yogurt during storage. Journal of Food Science. 72: M222-M227.
Alvaro, E., C. Andrieux, V. Rochet, L. Rigottier-Gois, P. Lepercq, M. Sutren, P. Galan, Y. Duval, C. Juste, & J. Dore. British Journal of Nutrition. 97: 126–133.
Cornell University Milk Quality Improvement Program. “Yogurt Production.” 29Dec.2006. <http:// www.milkfacts.info/>
Farnworth, E. R., I. Mainville, M.-P. Desjardins, N. Gardner, I. Fliss, & C. Champagne. 2007. Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation. Journal of Food Microbiology. 116: 174-181.
Gaetke, L.. M., C. J. McClain, C. J. Toleman, and M. A. Stuart. 2010. Yogurt protects against growth retardation in weanling rats fed diets high in phytic acid. Journal of Nutritional Biochemistry. 21: 147-152.
Guarner, F., G. Perdigon, G. Corthier, S. Salminen, B. Koletzkos, & L. Morelli. 2005. Should yoghurt cultures be considered probiotic? Brit. J. or Nutr. 93: 783-786.
Guzel-Seydim, Z. B., E. Sezgin, and A. C. Seydim. 2005. Influences of exopolysaccharide producing cultures on the quality of plain set type yogurt. Food Control. 16: 205-209.
Horiuchi, H., N. Inoue, E. Liu, M. Fukui, Y. Sasaki, and T. Sasaki. 2009. A method or manufacturing superior set yogurt under reduced oxygen conditions. Journal of Dairy Science. 92: 4112-4121.
Kitawaki, R., Y. Nishimura, N. Takagi, M. Iwasaki, K. Tsuzuki, and M. Fukuda. 2009. Effects of Lactobacillus fermented soymilk and soy yogurt on hepatic lipid accumulation in rats fed a cholesterol-free diet. Biosci. Biotchnol. Biochem. 73: 1484-1488.
Paul, M. and G. A. Somkuti. 2009. Degradation of milk-based bioactive peptides by yogurt fermentation bacteria. Lett Appl Microbiol. 49:345–350
Paul, M. and G. A. Somkuti. 2010. Hydrolytic breakdown of lactoferricin by lactic acid bacteria. J Ind Microbiol Biotechnol. 37:173–178.
Ramchandran, L. & N. P. Shah. 2008. Effect of Versagel® on the growth and metabolic activities of selected lactic acid bacteria. Journal of Food Science. 73: M21-M26.
Roberfroid, M. B. 2000. Prebiotics and probiotics: are they functional foods? Am J Clin Nutr. 71:1682S–7S.
Schrezenmeir, J. & M. Vrese. 2001. Probiotics, prebiotics, and synbiotics—approaching a definition. Am J Clin Nutr. 73:361S–4S.
Seo, M. H.,S. Y. Lee , Y. H. Chang, & H. S. Kwak. 2009. Physicochemical, microbial, and sensory properties of yogurt supplemented with nanopowdered chitosan during storage. J. Dairy Sci. 92: 5907-5916.
Shah, N. P. 2000. Probiotic bacteria: Selective enumeration and survival in dairy foods. J. Dairy Sci. 83:894-907.
Slonczewski, J.L. and J.W. Foster. Microbiology: An Evolving Science. New York. W.W. Norton & Company, Inc., 2009. Pp. 595.
Vasiljevic, T., T. Kealy, & V. K. Mishra. 2007. Effects of β-glucan addition to a probiotic containing yogurt. J. Food Sci. 72: C405-411.
Wang, K.-Y., S.-N. Li, C.-S. Liu, D.-S. Perng, Y.-C. Su, D.-C. Wu, C.-M. Jan, C.-H Lai, T.-N. Wang, & W.-M.
Wang. 2004. Effects of ingesting Lactobacillus- and Bifidobacterium-containing yogurt in subjects with colonized Helicobacter pylori. Am J Clin Nutr. 80: 737-741.
Wollowski, I. S.-T. Ji, A. T. Bakalinsky, C. Neudecker, & B. L. Pool-Zobel. 1999. Bacteria used for the production of yogurt inactivate carcinogens and prevent DNA damage in the colon of rats. J. Nutr. 129: 77–82.
Edited by student of Joan Slonczewski for BIOL 238 Microbiology, 2010, Kenyon College.