Yogurt: Difference between revisions

From MicrobeWiki, the student-edited microbiology resource
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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.
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 in Adjacent Communities===
 
1. Streptococcus lactis
    Purpose: Souring
    Method: Lactose-lactic acid precipitation
2. Streptococcus bulgaricus
    Purpose: Souring
    Method: Lactose-lactic acid precipitation
3. Lactobacillus casei
    Purpose: Cheese ripening
    Method: Controls altermentation.
4. E coil
    Purpose: Souring & gassiness
    Method: Lactic acid & gases and affects cheese ripening.
5. Bacillus substallis
    Purpose: Protecolysis
    Method: flavors change.
6. Alkaligenes viscus
    Purpose: Ropiness
    Method: Ropi milk
7. S Streptococcus liquifiecence
    Purpose: Bitter Flavour
    Method:Bitter flavour to cream &butter.
8. Bacillus substallis
    Purpose: Sweet curdling
    Method: Curd formation
9. Streptococcus paracitrovorus
    Purpose: Attacks citric acid
    Method: Flavors curd.


===Conditions under which the environment changes===
===Conditions under which the environment changes===

Revision as of 02:19, 27 August 2008

Template:Biorealm Niche



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 in Adjacent Communities

1. Streptococcus lactis

    Purpose: Souring	
    Method: Lactose-lactic acid precipitation

2. Streptococcus bulgaricus

    Purpose: Souring	
    Method: Lactose-lactic acid precipitation

3. Lactobacillus casei

    Purpose: Cheese ripening	
    Method: Controls altermentation.

4. E coil

    Purpose: Souring & gassiness	
    Method: Lactic acid & gases and affects cheese ripening.

5. Bacillus substallis

    Purpose: Protecolysis	
    Method: flavors change.

6. Alkaligenes viscus

    Purpose: Ropiness	
    Method: Ropi milk

7. S Streptococcus liquifiecence

    Purpose: Bitter Flavour	
    Method:Bitter flavour to cream &butter.

8. Bacillus substallis

    Purpose: Sweet curdling	
    Method: Curd formation

9. Streptococcus paracitrovorus

    Purpose: Attacks citric acid	
    Method: Flavors curd.

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

[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 [Chung Abbott, Ibukun Osindele, Anusha Sridharan, Jerry Wang], students of Rachel Larsen