Yogurt: Difference between revisions
From MicrobeWiki, the student-edited microbiology resource
| Line 21: | Line 21: | ||
===Influence by Adjacent Communities=== | ===Influence by Adjacent Communities=== | ||
The yogurt niche and its environment overlap its similarity between some of the other dairy niches, specifically being the milk niche which is the root of all dairy niches. The making of yogurt is first through the transition of the milk niche. Firstly, yogurt is made from fermented milk. Milk is rich in sugars, more specifically the sugar being lactose. An environment rich in sugars is an environment that microbes love to thrive in; thus, milk is a great feast for microbes. The following are a list of microbes that thrive in milk. | |||
===Related Microbes Adjacent Communities=== | ===Related Microbes Adjacent Communities=== | ||
Revision as of 02:14, 27 August 2008
Classification
Higher order taxa:
Species:
Introduction of Yogurt Niche
Description of Niche
Location of Microbes
Physical Conditions of Microbes
Other Niches Affecting Microbes in Yogurt
Influence by Adjacent Communities
The yogurt niche and its environment overlap its similarity between some of the other dairy niches, specifically being the milk niche which is the root of all dairy niches. The making of yogurt is first through the transition of the milk niche. Firstly, yogurt is made from fermented milk. Milk is rich in sugars, more specifically the sugar being lactose. An environment rich in sugars is an environment that microbes love to thrive in; thus, milk is a great feast for microbes. The following are a list of microbes that thrive in milk.
Related Microbes Adjacent Communities
Conditions under which the environment changes
Microbes Specific to Yogurt
Which microbes are present?
Are there any other non-microbes present?
Do the microbes that are present interact with each other?
Microbe Metabolism
Probiotic
Current Research
References
Edited by [Chung Abbott, Ibukun Osindele, Anusha Sridharan, Jerry Wang], students of Rachel Larsen
