The Role of Bacteria in the Health Potential of Yogurt: Difference between revisions
Line 103: | Line 103: | ||
==Conclusion== | ==Conclusion== | ||
Yogurt has a long history and its benefits have been valued by many people, particularly those with gastrointestinal problems. The production behind yogurt is well understood, allowing for improvements and advancements in both the quality and efficient manufacturing of the product. Improving the health potential of yogurt has become a popular field, and for industrial reasons, enhancing the taste and texture, as well as storage life of yogurt is an appealing advancement for yogurt consumers. Yogurt in its basic form is a very eco-friendly product, as humans are essentially consuming the waste products of acidic fermentation. Additionally, the unique taste, texture, and potential for even better health benefits make yogurt an attractive food for people of many cultures. | |||
==References== | ==References== |
Revision as of 21:09, 18 April 2010
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.
Improving Yogurt
Current Problems
Include some current research, with at least one figure showing data.
Improving functionality of Yogurt
Towards a "Superior" Yogurt
Conclusion
Yogurt has a long history and its benefits have been valued by many people, particularly those with gastrointestinal problems. The production behind yogurt is well understood, allowing for improvements and advancements in both the quality and efficient manufacturing of the product. Improving the health potential of yogurt has become a popular field, and for industrial reasons, enhancing the taste and texture, as well as storage life of yogurt is an appealing advancement for yogurt consumers. Yogurt in its basic form is a very eco-friendly product, as humans are essentially consuming the waste products of acidic fermentation. Additionally, the unique taste, texture, and potential for even better health benefits make yogurt an attractive food for people of many cultures.
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.