The Role of Bacteria in the Health Potential of Yogurt: Difference between revisions
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[[Image:probiotic benefits.jpg|thumb|450px|left|Fig. 8. Beneficial effects and therapeutic applications of probiotics as proposed by Fuller (1989). Courtesy of Lourens-Hatting and Viljoen (2001).]] | [[Image:probiotic benefits.jpg|thumb|450px|left|Fig. 8. Beneficial effects and therapeutic applications of probiotics as proposed by Fuller (1989). Courtesy of Lourens-Hatting and Viljoen (2001).]] | ||
<br>Include some current research, with at least one figure showing data.<br> | <br>Include some current research, with at least one figure showing data.<br> | ||
[[Image:h pylori data.jpg|thumb|450px|left|Fig. | [[Image:h pylori data.jpg|thumb|450px|left|Fig. 9. 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. | [[Image:ACE inhibition.jpg|thumb|600px|left|Fig. 10. 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.]] | ||
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[[Image:lactobacillus casei.jpg|thumb|300px|right|Fig. | [[Image:lactobacillus casei.jpg|thumb|300px|right|Fig. 11. Scanning electron micrograph of <i>Lactobacillus casei</i>. Courtesy of The Microscopy Facility at Utah State University.]] | ||
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[[Image:lactobacillus acidophilus.jpg|thumb|300px|left|Fig. | [[Image:lactobacillus acidophilus.jpg|thumb|300px|left|Fig. 12. Gram stain of <i>Lactobacillus acidophilus</i>. Courtesy of Dr. Todar's Online Textbook of Bacteriology.]] | ||
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[[Image:bifidobacterium-R33.jpg|thumb|300px|left|Fig. | [[Image:bifidobacterium-R33.jpg|thumb|300px|left|Fig. 13. Scanning electron micrograph of <i>Bifidobacterium</i>. Courtesy of Dr. Sandy Smith, Dept. of Food Science, University of Guelph, Canada.]] | ||
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<br>Include some current research, with at least one figure showing data.<br> | <br>Include some current research, with at least one figure showing data.<br> | ||
[[Image:lactoferricin_breakdown.jpg|thumb|500px|right|Fig. | [[Image:lactoferricin_breakdown.jpg|thumb|500px|right|Fig. 14. Hydrolytic breakdown of lactoferricin, as indicated by the % peptide remaining, at pH 7.0 by various strains of <i>L. bulgaricus</i> and <i>S. thermophilus</i>. Courtesy of Paul and Somkuti, 2010.]] | ||
[[Image:peptide hydrolysis.jpg|thumb|400px|left|Fig. | [[Image:peptide hydrolysis.jpg|thumb|400px|left|Fig. 15. Hydrolytic breakdown of a hypotensive peptide by various strains of <i>L. bulgaricus</i> and <i>S. thermophilus</i> at different pH values. Courtesy of Paul and Somkuti, 2009.]] | ||
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===Improving functionality of Yogurt=== | ===Improving functionality of Yogurt=== | ||
[[Image:prebiotic and probiotic table.jpg|thumb|800px|right|Fig. | [[Image:prebiotic and probiotic table.jpg|thumb|800px|right|Fig. 16. The stimulating effect of various prebiotics on probiotic growth and function. Courtesy of Ranadheera, Baines, & Adams, 2009.]] | ||
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===Towards a "Superior" Yogurt=== | ===Towards a "Superior" Yogurt=== | ||
[[Image:acidity by temp and low DO.jpg|thumb|600px|left|Fig. | [[Image:acidity by temp and low DO.jpg|thumb|600px|left|Fig. 17. The difference in change in % acidity over time between two levels of dissolved oxygen. The culture contained both <i>L. bulgaricus</i> and <i>S. thermophilus</i>. (A) Experiment carried out at 43°C. The circle represents the reduced oxygen fermentation treatment and the square represents the control with normal levels of dissolved oxygen. (B) Experiment carried out at a lower temperature of 37°C. The circle represents the reduced oxygen fermentation treatment and the triangle represents the control with normal levels of dissolved oxygen. Courtesy of Horiuchi et al., 2009.]] | ||
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[[Image:taste test.jpg|thumb|700px|center|Fig. | [[Image:taste test.jpg|thumb|700px|center|Fig. 18. Evaluation of the taste and sensation of yogurt produced under varying conditions. A represents low-temperature (37°C) reduced dissolved oxygen fermentation and B represents the control fermentation at 43°C. Each characteristic was evaluated on a scale of 1 to 5 by 200 yogurt consumers. Courtesy of Horiuchi et al., 2009.]] | ||
[[Image:texture comparison.jpg|thumb|700px|center|Fig. | [[Image:texture comparison.jpg|thumb|700px|center|Fig. 19. Difference in firmness and appearance between the control yogurt produced at 37°C and the yogurt produced by low temperature (37°C) reduced dissolved oxygen fermentation. Courtesy of Horiuchi et al., 2009.]] | ||
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Revision as of 19:30, 18 April 2010
Introduction
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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.
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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.
Improving Yogurt
Current Problems
Include some current research, with at least one figure showing data.
Improving functionality of Yogurt
Towards 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.