The Role of Bacteria in the Health Potential of Yogurt: Difference between revisions
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[[Image:h pylori data.jpg|thumb|450px|left|Fig. 8. The effect of probiotics on suppressing <i>Helicobacter pylori</i> density and infection. (A) Number of <i>H. pylori</i> colonies depending on the concentration and type of probiotic bacteria present on the plate. La5 refers to <i>Lactobacillus acidophilus</i> and Bb12 refers to <i>Bifidobacterium lactis</i>. (B) Characteristics of biopsy sites before and after yogurt treatment containing La5 and Bb12. <i>H. pylori</i> density was graded from 0 to 5, while activity of gastritis and gastric inflammation were graded on a scale of 0 to 4. Each value is a sum of 2 biopsies. Courtesy of Wang et al., 2004.]] | [[Image:h pylori data.jpg|thumb|450px|left|Fig. 8. The effect of probiotics on suppressing <i>Helicobacter pylori</i> density and infection. (A) Number of <i>H. pylori</i> colonies depending on the concentration and type of probiotic bacteria present on the plate. La5 refers to <i>Lactobacillus acidophilus</i> and Bb12 refers to <i>Bifidobacterium lactis</i>. (B) Characteristics of biopsy sites before and after yogurt treatment containing La5 and Bb12. <i>H. pylori</i> density was graded from 0 to 5, while activity of gastritis and gastric inflammation were graded on a scale of 0 to 4. Each value is a sum of 2 biopsies. Courtesy of Wang et al., 2004.]] | ||
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[[Image:ACE inhibition.jpg|thumb|600px|left|Fig. 9. The amount of ACE-inhibitory activity as depicted by the bars and IC50, the sample concentration in mg/mL of probiotic cultures in soy yogurt, as depicted by the lines. Fermentation was halted at pH 4.50 and the samples were stored at 4°C for 28 days. Courtesy of Donkor et al., 2005.]] | [[Image:ACE inhibition.jpg|thumb|600px|left|Fig. 9. The amount of ACE-inhibitory activity as depicted by the bars and IC50, the sample concentration in mg/mL of probiotic cultures in soy yogurt needed to inhibit ACE activity by 50%, as depicted by the lines. Fermentation was halted at pH 4.50 and the samples were stored at 4°C for 28 days. Courtesy of Donkor et al., 2005.]] | ||
Revision as of 11:13, 17 April 2010
Introduction
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Biochemistry of Yogurt Production
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)
Lactobacillus casei
Lactobacillus acidophilus
Bifidobacterium species
Improving Yogurt
Current Problems
Include some current research, with at least one figure showing data.
Improving functionality of Yogurt
A "Superior" Yogurt
Conclusion
Overall text length at least 3,000 words, with at least 3 figures.
References
Edited by student of Joan Slonczewski for BIOL 238 Microbiology, 2010, Kenyon College.