The Role of Bacteria in the Health Potential of Yogurt

Introduction

Fig. 1. Yogurt as often seen and consumed.

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Biochemistry of Yogurt Production

Fig. 2. Overview of biochemical processes in yogurt production. Courtesy of The Food and Agriculture Organization of the United Nations.

Fig. 3. Lactose catabolism into glucose and galactose. Courtesy of Thomas M. Terry at the University of Hamburg.

Fig. 4. Glycolysis and homolactic fermentation. Courtesy of Dr. Todar's Online Textbook of Bacteriology.

Introduce the topic of your paper. What microorganisms are of interest? Habitat? Applications for medicine and/or environment?

Yogurt Production

Fig. 5. Scanning electron micrograph of Lactobacillus bulgaricus. Courtesy of The Microscopy Facility at Utah State University.

Fig. 6. Scanning electron micrograph of Streptococcus thermophilus. Courtesy of Dennis Kunkel Microscopy, Inc.

Benefits of Yogurt

Include some current research, with at least one figure showing data.

Fig. 7. Bacterial enzyme activities (µmol/min per gram of protein) in fecal samples obtained from non-yogurt consumers (Group N) and yogurt consumers (Group Y). Only β-galactosidase activity levels were significantly different. Figure courtesy of Alvaro et al., 2007.

Probiotics

Include some current research, with at least one figure showing data.

Fig. 8. The effect of probiotics on suppressing Helicobacter pylori density and infection. (A) Number of H. pylori colonies depending on the concentration and type of probiotic bacteria present on the plate. La5 refers to Lactobacillus acidophilus and Bb12 refers to Bifidobacterium lactis. (B) Characteristics of biopsy sites before and after yogurt treatment containing La5 and Bb12. H. pylori 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.

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.

Lactobacillus casei

Fig. 10. Scanning electron micrograph of Lactobacillus casei. Courtesy of The Microscopy Facility at Utah State University.

Lactobacillus acidophilus

Fig. 11. Gram stain of Lactobacillus acidophilus. Courtesy of Dr. Todar's Online Textbook of Bacteriology.

Bifidobacterium species

Fig. 2. Scanning electron micrograph of Bifidobacterium. Courtesy of Dr. Sandy Smith, Dept. of Food Science, University of Guelph, Canada.

Improving Yogurt

Current Problems

Include some current research, with at least one figure showing data.

Fig. 2. Scanning electron micrograph of Lactobacillus bulgaricus. Taken from Paul and Somkuti, 2010.

Fig. 2. Scanning electron micrograph of Lactobacillus bulgaricus. Taken from Paul and Somkuti, 2009.

Improving functionality of Yogurt

Fig. 2. Scanning electron micrograph of Lactobacillus bulgaricus. Taken from Ranadheera, Baines, & Adams, 2009.

A "Superior" Yogurt

Fig. 2. Scanning electron micrograph of Lactobacillus bulgaricus. Taken from Ranadheera, Baines, & Adams, 2009.

Fig. 2. Scanning electron micrograph of Lactobacillus bulgaricus. Taken from Ranadheera, Baines, & Adams, 2009.

Fig. 2. Scanning electron micrograph of Lactobacillus bulgaricus. Taken from Ranadheera, Baines, & Adams, 2009.

Conclusion

Overall text length at least 3,000 words, with at least 3 figures.

References

[Sample reference] 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.

Edited by student of Joan Slonczewski for BIOL 238 Microbiology, 2010, Kenyon College.