https://microbewiki.kenyon.edu/index.php?title=Yogurt&feed=atom&action=historyYogurt - Revision history2024-03-28T16:12:44ZRevision history for this page on the wikiMediaWiki 1.39.6https://microbewiki.kenyon.edu/index.php?title=Yogurt&diff=93807&oldid=prevMatthew.lowe4 at 02:47, 30 November 20132013-11-30T02:47:34Z<p></p>
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 02:47, 30 November 2013</td>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Physical Conditions===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Physical Conditions===</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>In making of the modern day yogurt, bacterias such as L.acidophilus or a lactose-fermenting yeast is introduced into concentrated sterilized milk and milk solids. The lactose fermenting bacteria are facultative anaerobic, that is they can survive the best in the absence of oxygen while also being able to endure aerobic environments [[#References|[10]]]. The product is kept for 4 to 5 hours at 110 – 112 °F (43 – 44 °C) until it forms a cord. Yogurt is mostly stored in the fridge and if frozen it destroys most of the beneficial bacteria.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>In making of the modern day yogurt, bacterias such as <ins style="font-weight: bold; text-decoration: none;">''</ins>L.acidophilus<ins style="font-weight: bold; text-decoration: none;">'' </ins>or a lactose-fermenting yeast is introduced into concentrated sterilized milk and milk solids. The lactose fermenting bacteria are facultative anaerobic, that is they can survive the best in the absence of oxygen while also being able to endure aerobic environments [[#References|[10]]]. The product is kept for 4 to 5 hours at 110 – 112 °F (43 – 44 °C) until it forms a cord. Yogurt is mostly stored in the fridge and if frozen it destroys most of the beneficial bacteria.</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Microbes Specific to Yogurt==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Microbes Specific to Yogurt==</div></td></tr>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[File:Orig_Fig_3.png|400px|thumb|right| Fig 3. An approximation of the relative concentration between ''L. bulgaricus'' and ''S. thermophilus'' from the point of inoculation.]]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[File:Orig_Fig_3.png|400px|thumb|right| Fig 3. An approximation of the relative concentration between ''L. bulgaricus'' and ''S. thermophilus'' from the point of inoculation.]]</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div> </div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Protocoorperation and antibiosis are the most important interactions in the growth of the yogurt bacteria ''Streptococcus thermophilus'' and ''Lactobacillus delbrueckii subsp. bulgaricus'' <del style="font-weight: bold; text-decoration: none;">(''Lb. bulgaricus'')</del>. Protocoorperation can be understood as a mutual beneficial relationship while antibiosis is remarkingly quite the opposite [[#References|[12]]]. The associative growth of these two cultures results in a higher [http://en.wikipedia.org/wiki/Lactic_acid lactic acid] production and development of flavour than what is possible from a single culture [[#References|[5]]].</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Protocoorperation and antibiosis are the most important interactions in the growth of the yogurt bacteria ''Streptococcus thermophilus'' and ''Lactobacillus delbrueckii subsp. bulgaricus''. Protocoorperation can be understood as a mutual beneficial relationship while antibiosis is remarkingly quite the opposite [[#References|[12]]]. The associative growth of these two cultures results in a higher [http://en.wikipedia.org/wiki/Lactic_acid lactic acid] production and development of flavour than what is possible from a single culture [[#References|[5]]].</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The rod shaped ''L. bulgaricus'' are more proteolytic (metabolically more efficient in the breakdown of proteins) than their symboint counterpart. The ''S. thermophilus'' forms acid much slower, especially in milk, which lacks some amino acids. Hence ''L. bulgaricus'' liberates small peptides and amino acids, mainly valine, of which serves to enhance the growth of ''S. thermophilus''. In return the cocci enhance the growth of ''L. bulgaricus'' by the formation of formic acid from pyruvic acid under anaerobic conditions. Under these protocooperative stimulations during combined growth of the yogurt bacteria, lactic acid is produced at a must faster rate than by that of individual pure cultures. Antibiosis is observed after certain acidity is reached. After this point, growth of ''S. thermophilus'' is halted. However, ''L. bulgaricus'' are less susceptible to acid and continues to grow [[#References|[13]]]. After about 3 hours post incubation, the relative amount of bacteria is equal [[#References|[14]]]. The more acid tolerant bacteria, ''L. bulgaricus'', begin to overshadow its counterpart [[#References|[5]]]. ''S. thermophilus'' is inhibited at pH values between 4.2-4.4, while ''L. bulgaricus'' can tolerate pH values as low as 3.5-3.8 [[#References|[14]]]. Because of this back and forth growth, to achieve a one to one ratio of these two, the incubation must be done in a controlled manner regulating growth conditions including the concentration of [http://en.wikipedia.org/wiki/Inoculum inoculum], time and temperature [[#References|[5]]]. Further, once the desired ratio is reached the product should be cooled immediately when finished [[#References|[5]]].</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The rod shaped ''L. bulgaricus'' are more proteolytic (metabolically more efficient in the breakdown of proteins) than their symboint counterpart. The ''S. thermophilus'' forms acid much slower, especially in milk, which lacks some amino acids. Hence ''L. bulgaricus'' liberates small peptides and amino acids, mainly valine, of which serves to enhance the growth of ''S. thermophilus''. In return the cocci enhance the growth of ''L. bulgaricus'' by the formation of formic acid from pyruvic acid under anaerobic conditions. Under these protocooperative stimulations during combined growth of the yogurt bacteria, lactic acid is produced at a must faster rate than by that of individual pure cultures. Antibiosis is observed after certain acidity is reached. After this point, growth of ''S. thermophilus'' is halted. However, ''L. bulgaricus'' are less susceptible to acid and continues to grow [[#References|[13]]]. After about 3 hours post incubation, the relative amount of bacteria is equal [[#References|[14]]]. The more acid tolerant bacteria, ''L. bulgaricus'', begin to overshadow its counterpart [[#References|[5]]]. ''S. thermophilus'' is inhibited at pH values between 4.2-4.4, while ''L. bulgaricus'' can tolerate pH values as low as 3.5-3.8 [[#References|[14]]]. Because of this back and forth growth, to achieve a one to one ratio of these two, the incubation must be done in a controlled manner regulating growth conditions including the concentration of [http://en.wikipedia.org/wiki/Inoculum inoculum], time and temperature [[#References|[5]]]. Further, once the desired ratio is reached the product should be cooled immediately when finished [[#References|[5]]].</div></td></tr>
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<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>[http://en.wikipedia.org/wiki/Probiotic Probiotics] that are specific to genus <del style="font-weight: bold; text-decoration: none;">‘’Lactobascillus’’ </del>are found in foods and also food supplements [[#References|[20]]]. It is the most common bacteria that are classified as a probiotic as it is considered to be “friendly” bacteria. While inhabiting in the intestine and the vagina, the purpose of this friendly microbe is to prevent other "bad" microbes which cause disease. This is done by proliferating at the intestine. Thus, the <del style="font-weight: bold; text-decoration: none;">‘’Lactobascillus’’ </del>microbe acts as a defense system. This is accomplished through a variety of mechanisms. For example, the breakdown of food by <del style="font-weight: bold; text-decoration: none;">‘’Lactobascillus acidophilus’’ </del>leads to production of lactic acid, hydrogen peroxide, and other byproducts that makes the environment hostile for undesired organisms. Other probiotic responses include improving lactose absorption digestion in people who are lactose intolerant, enhancing the immune response, alleviating symptoms of the bowel syndrome [[#References|[21]]]. It is also involved in the competitive prevention of pathogens by outcompeting potential pathogens for attachment sites and nutrients. It helps with folic acid and B-vitamin synthesis and it enhances the mineral bioavailability. Just as probiotics has its advantages it also has its disadvantages. Some disadvantages include the viability in product which is a result of species variability [[#References|[10]]].</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>[http://en.wikipedia.org/wiki/Probiotic Probiotics] that are specific to genus <ins style="font-weight: bold; text-decoration: none;">''Lactobascillus'' </ins>are found in foods and also food supplements [[#References|[20]]]. It is the most common bacteria that are classified as a probiotic as it is considered to be “friendly” bacteria. While inhabiting in the intestine and the vagina, the purpose of this friendly microbe is to prevent other "bad" microbes which cause disease. This is done by proliferating at the intestine. Thus, the <ins style="font-weight: bold; text-decoration: none;">''Lactobascillus'' </ins>microbe acts as a defense system. This is accomplished through a variety of mechanisms. For example, the breakdown of food by <ins style="font-weight: bold; text-decoration: none;">''Lactobascillus acidophilus'' </ins>leads to production of lactic acid, hydrogen peroxide, and other byproducts that makes the environment hostile for undesired organisms. Other probiotic responses include improving lactose absorption digestion in people who are lactose intolerant, enhancing the immune response, alleviating symptoms of the bowel syndrome [[#References|[21]]]. It is also involved in the competitive prevention of pathogens by outcompeting potential pathogens for attachment sites and nutrients. It helps with folic acid and B-vitamin synthesis and it enhances the mineral bioavailability. Just as probiotics has its advantages it also has its disadvantages. Some disadvantages include the viability in product which is a result of species variability [[#References|[10]]].</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Current Research==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Current Research==</div></td></tr>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Milk fermented with yogurt cultures and ''Lactobacillus casei'' compared with yogurt and gelled milk: influence on intestinal microflora in healthy infants''' [[#References|[22]]].</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Milk fermented with yogurt cultures and ''Lactobacillus casei'' compared with yogurt and gelled milk: influence on intestinal microflora in healthy infants''' [[#References|[22]]].</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Consuming fermented dairy products have profound health effects, such as providing the minerals and vitamins to humans. They regulate the equilibrium and metabolism of microflora in healthy infants. The experiment was based on comparing the effects of consumption of regular yogurt, milk fermented with yogurt cultures and ''Lactobacillus casei'' (YC), and nonfermented gelled milk on the fecal microflora of healthy infants who were divided in three groups, and each group received one of three products. The results show indexes, such as anaerobes, bifidobacteria, bacteroides were not modified during supplementation period. However, in the yogurt group, the number of <del style="font-weight: bold; text-decoration: none;">enterococci </del>in fecal samples had increased. In the YC group, the number of fecal <del style="font-weight: bold; text-decoration: none;">lactobacillus </del>had increased in the colon where <del style="font-weight: bold; text-decoration: none;">lactobacillus </del>may provide physiological benefits. This may prove that Lactobacillus can be used for preventing infectious diseases and stimulating the immune system.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Consuming fermented dairy products have profound health effects, such as providing the minerals and vitamins to humans. They regulate the equilibrium and metabolism of microflora in healthy infants. The experiment was based on comparing the effects of consumption of regular yogurt, milk fermented with yogurt cultures and ''Lactobacillus casei'' (YC), and nonfermented gelled milk on the fecal microflora of healthy infants who were divided in three groups, and each group received one of three products. The results show indexes, such as anaerobes, <ins style="font-weight: bold; text-decoration: none;">''</ins>bifidobacteria<ins style="font-weight: bold; text-decoration: none;">''</ins>, bacteroides were not modified during supplementation period. However, in the yogurt group, the number of <ins style="font-weight: bold; text-decoration: none;">''Enterococci'' </ins>in fecal samples had increased. In the YC group, the number of fecal <ins style="font-weight: bold; text-decoration: none;">''Lactobacillus'' </ins>had increased in the colon where <ins style="font-weight: bold; text-decoration: none;">''Lactobacillus'' </ins>may provide physiological benefits. This may prove that Lactobacillus can be used for preventing infectious diseases and stimulating the immune system.</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>''' ''Lactobacillus'' species properties and Lactose intolerance''' [[#References|[23]]].</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>''' ''Lactobacillus'' species properties and Lactose intolerance''' [[#References|[23]]].</div></td></tr>
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<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>This paper talks about the experiments done to test the isolated Lactobacilli from the stomachs of piglets that were related to the properties of fermented milk. Lactobacillus was extracted from piglets because it is likely that there is a high concentration of Lactobacilli. This was specifically directed to the lactose- intolerant humans. There were several properties that were tested for. It was tested for the pH of the fermented milk over a span of 30 days, the reduction of the concentration of the lactose in milk, the viability, and the b- galactosidase activity. Optimal pH levels and ability to grow in an environment of bile salts were determined. Finally, commercial yogurt was also test to products varied in characteristics. The results were found that the Lactobacillus sp. <del style="font-weight: bold; text-decoration: none;">Isolated </del>from pigs had lower b-galactosidase activity than did Lactobacillus delbrueckii. Also, the optimal temperature was found to be 4 degrees Celsius for the b- galactosidase activity of the fermented milk to decrease with a lactose concentration of 4% and an active pH of 5.5. Lastly, when comparing the <del style="font-weight: bold; text-decoration: none;">‘’Lactobacilllus ‘’bacteria </del>found in the piglet’s stomach to that found in yogurt, it has been proposed that for lactose-intolerant subjects, improved fermented milk products could result by using strains of this bacterium that possess high b galactosidase activity at acidic pH. And thus, these microbial cells that are more resistant to gastric digestion.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>This paper talks about the experiments done to test the isolated Lactobacilli from the stomachs of piglets that were related to the properties of fermented milk. <ins style="font-weight: bold; text-decoration: none;">''</ins>Lactobacillus<ins style="font-weight: bold; text-decoration: none;">'' </ins>was extracted from piglets because it is likely that there is a high concentration of <ins style="font-weight: bold; text-decoration: none;">''</ins>Lactobacilli<ins style="font-weight: bold; text-decoration: none;">''</ins>. This was specifically directed to the lactose- intolerant humans. There were several properties that were tested for. It was tested for the pH of the fermented milk over a span of 30 days, the reduction of the concentration of the lactose in milk, the viability, and the b-galactosidase activity. Optimal pH levels and ability to grow in an environment of bile salts were determined. Finally, commercial yogurt was also test to products varied in characteristics. The results were found that the <ins style="font-weight: bold; text-decoration: none;">''</ins>Lactobacillus sp.<ins style="font-weight: bold; text-decoration: none;">'' isolated </ins>from pigs had lower b-galactosidase activity than did <ins style="font-weight: bold; text-decoration: none;">''</ins>Lactobacillus delbrueckii<ins style="font-weight: bold; text-decoration: none;">''</ins>. Also, the optimal temperature was found to be 4 degrees Celsius for the b- galactosidase activity of the fermented milk to decrease with a lactose concentration of 4% and an active pH of 5.5. Lastly, when comparing the <ins style="font-weight: bold; text-decoration: none;">''Lactobacilllus'' bacteria </ins>found in the piglet’s stomach to that found in yogurt, it has been proposed that for lactose-intolerant subjects, improved fermented milk products could result by using strains of this bacterium that possess high b galactosidase activity at acidic pH. And thus, these microbial cells that are more resistant to gastric digestion.</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Contribution of ''Streptococcus thermophilus'' to Growth-Stimulating Effect of Yogurt on Rats''' [[#References|[13]]].</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Contribution of ''Streptococcus thermophilus'' to Growth-Stimulating Effect of Yogurt on Rats''' [[#References|[13]]].</div></td></tr>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Antibiotic Resistances of Yogurt Starter Cultures ''Streptococcus thermophilus'' and '' Lactobacillus bulgaricus'' ''' [[#References|[24]]].</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''Antibiotic Resistances of Yogurt Starter Cultures ''Streptococcus thermophilus'' and '' Lactobacillus bulgaricus'' ''' [[#References|[24]]].</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>A large number of antibiotics are utilized in the dairy industry which in turn is used for mastitis therapy. According to Taber's Cyclopedic Medical Dictionary, mastitis is defined as inflammation of the breast. Also, efforts have been made to grow antibiotic-resistant cultures of lactobacilli in order to use it for the production of yogurt. However, yogurt as we know have very high concentrations of viable microorganisms and due to the uneasiness expressed in recent years about the inessential use of antibiotic-resistant strains, it was considered appropriate to study the resistances of cultures used for yogurt production. In this experiment, twenty-nine strains of ''Lactobacillus bulgaricus'' and <del style="font-weight: bold; text-decoration: none;">15 </del>''Streptococcus thermophilus'' were screened for the resistance to 35 antimicrobial agents. They used sensitivity disks that were commercially available. In their results they found that 35% of the isolates exhibited unusual resistance patterns. Furthermore, the results obtained from this experiment revealed that certain strains, which would have been used for the production of yogurt under other circumstances, may have lots of inessential antibiotic resistances. Consequently, fewer strains that are resistant to fewer antibiotics have been advised to be used for the production of yogurt in order to minimize the unnecessary dispersion of antibiotic-resistant strains. In addition, out of all the strains used for this experiment some strains has been listed as not expedient for the production of yogurt which are ''Streptococcus thermophilus'' strains YS-1, YS-2, YS-3,YS-5, YS-6 and YS-7 and ''Lactobacillus bulgaricus'' strains YL-8, YL-10, YL-13, YL-17, LB-3, LB-7, LB-8, LB-9, LB-10, LB-11 and LB-12.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>A large number of antibiotics are utilized in the dairy industry which in turn is used for mastitis therapy. According to Taber's Cyclopedic Medical Dictionary, mastitis is defined as inflammation of the breast. Also, efforts have been made to grow antibiotic-resistant cultures of lactobacilli in order to use it for the production of yogurt. However, yogurt as we know have very high concentrations of viable microorganisms and due to the uneasiness expressed in recent years about the inessential use of antibiotic-resistant strains, it was considered appropriate to study the resistances of cultures used for yogurt production. In this experiment, twenty-nine strains of ''Lactobacillus bulgaricus'' and <ins style="font-weight: bold; text-decoration: none;">fifteen </ins>''Streptococcus thermophilus'' were screened for the resistance to 35 antimicrobial agents. They used sensitivity disks that were commercially available. In their results they found that 35% of the isolates exhibited unusual resistance patterns. Furthermore, the results obtained from this experiment revealed that certain strains, which would have been used for the production of yogurt under other circumstances, may have lots of inessential antibiotic resistances. Consequently, fewer strains that are resistant to fewer antibiotics have been advised to be used for the production of yogurt in order to minimize the unnecessary dispersion of antibiotic-resistant strains. In addition, out of all the strains used for this experiment some strains has been listed as not expedient for the production of yogurt which are ''Streptococcus thermophilus'' strains YS-1, YS-2, YS-3,YS-5, YS-6 and YS-7 and ''Lactobacillus bulgaricus'' strains YL-8, YL-10, YL-13, YL-17, LB-3, LB-7, LB-8, LB-9, LB-10, LB-11 and LB-12.</div></td></tr>
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</table>Matthew.lowe4https://microbewiki.kenyon.edu/index.php?title=Yogurt&diff=93798&oldid=prevMatthew.lowe4 at 02:41, 30 November 20132013-11-30T02:41:53Z<p></p>
<a href="https://microbewiki.kenyon.edu/index.php?title=Yogurt&diff=93798&oldid=93782">Show changes</a>Matthew.lowe4https://microbewiki.kenyon.edu/index.php?title=Yogurt&diff=93782&oldid=prevMatthew.lowe4 at 02:33, 30 November 20132013-11-30T02:33:11Z<p></p>
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 02:33, 30 November 2013</td>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Manufacturing Process of Yogurt==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Manufacturing Process of Yogurt==</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>[[File:Fig_2_process_of_yogurt_production.PNG|200px|thumb|left| Fig 4. The step by step manufacturing process showing how fermentation fits into the whole process of milk becoming yogurt [[#References|<del style="font-weight: bold; text-decoration: none;">[</del>14<del style="font-weight: bold; text-decoration: none;">]</del>]]]]</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>[[File:Fig_2_process_of_yogurt_production.PNG|200px|thumb|left| Fig 4. The step by step manufacturing process showing how fermentation fits into the whole process of milk becoming yogurt [[#References|<ins style="font-weight: bold; text-decoration: none;">(</ins>14<ins style="font-weight: bold; text-decoration: none;">)</ins>]]]]</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Back-Slopping===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Back-Slopping===</div></td></tr>
</table>Matthew.lowe4https://microbewiki.kenyon.edu/index.php?title=Yogurt&diff=93778&oldid=prevMatthew.lowe4 at 02:30, 30 November 20132013-11-30T02:30:16Z<p></p>
<a href="https://microbewiki.kenyon.edu/index.php?title=Yogurt&diff=93778&oldid=93743">Show changes</a>Matthew.lowe4https://microbewiki.kenyon.edu/index.php?title=Yogurt&diff=93743&oldid=prevMatthew.lowe4 at 01:47, 30 November 20132013-11-30T01:47:05Z<p></p>
<a href="https://microbewiki.kenyon.edu/index.php?title=Yogurt&diff=93743&oldid=93637">Show changes</a>Matthew.lowe4https://microbewiki.kenyon.edu/index.php?title=Yogurt&diff=93637&oldid=prevMatthew.lowe4 at 08:45, 29 November 20132013-11-29T08:45:01Z<p></p>
<table style="background-color: #fff; color: #202122;" data-mw="interface">
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 08:45, 29 November 2013</td>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>{{Uncurated}}</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>{{Uncurated}}</div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">===Chemical Structure=== </ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[File:Fig_1_yogurt_structure.PNG|200px|thumb|right| Fig 1. A confocal scanning laser micrograph showing casein (white) and the pores (black) (20). ]]</ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">Yogurt is made from the fermentation of a generic milk mix and forms a gel made up of a network of casein micelles (18). In this network structure, there are empty spaces that are filled with a liquid phase. This liquid phase, known as whey, is the liquid part of the milk left after fermentation (19). There are also slightly larger spaces that are occupied by starter bacteria (18). Trapped starter bacteria and whey within the casein network provide the viscoelastic properties (18).</ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">===Starter Cultures===</ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">Specific microorganisms, known as starter cultures, are what determine the body, texture, and flavour of the final yogurt product (21). These starter cultures initiate every change in the substrate and preserve it by suppressing spoilage and presence of pathogenic flora (21). They can preserve food through the synthesis of lactic acid and antimicrobial substances (22). This is because the organic acids not only lower the pH but are also toxic for many microorganisms which are what prolongs the shelf life of the substrate (22). It is interesting to note that the preservation and creation of new food products such as beer, wine, cheese, bread and sausages has been widely used long before the discovery of microorganisms (22).</ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">Because of the starter cultures impact on creating specific products, only fermentation by the two species Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus produce yogurt (22). Fermentation of milk by any other cultures results in a different dairy product such as butter or cheese (23). These two species are lactic acid producing bacteria (LAB) and are gram-positive rods and cocci respectively (22). They do not form spores and are catalase negative, obligatory fermentative, microaerophilic and non-motile (22). Isolating the specific starter cultures L. bulgaricus and S. thermophilus can be done using differential and selective growth agar mediums (24). Once the starter cultures have been isolated they can be added into a purified milk sample that is void of antibiotics and contaminants which would cause the product to be different than intended (22).</ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Classification==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Classification==</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l22">Line 22:</td>
<td colspan="2" class="diff-lineno">Line 34:</td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Introduction of Yogurt Niche==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Introduction of Yogurt Niche==</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>[[Image: Image-Cacik-1.jpg|thumb|350px|left|''Cacik''. From [http://commons.wikimedia.org/wiki/Image:Cacik-1.jpg#filelinks]] </div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>[[Image: Image-Cacik-1.jpg|thumb|350px|left| <ins style="font-weight: bold; text-decoration: none;">Fig 2.</ins>''Cacik''. From [http://commons.wikimedia.org/wiki/Image:Cacik-1.jpg#filelinks]] </div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Description of Niche===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Description of Niche===</div></td></tr>
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<td colspan="2" class="diff-lineno">Line 41:</td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Location of microbes===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Location of microbes===</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>There are two types of bacteria found in yogurt, ''lactobacillus bulgaricus and Lactococcus thermophiles''. They are also found in the human digestive tract. (17)</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>There are two types of bacteria found in yogurt, ''lactobacillus bulgaricus and Lactococcus thermophiles''. They are also found in the human digestive tract. (17)</div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Physical Conditions===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Physical Conditions===</div></td></tr>
<tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l43">Line 43:</td>
<td colspan="2" class="diff-lineno">Line 57:</td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Microbial Interactions===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Microbial Interactions===</div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[File:Orig_Fig_3.png|200px|thumb|right| Fig 3. An approximation of the relative concentration between L. bulgaricus and S. thermophilus from the point of inoculation.]]</ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"> </ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">Protocoorperation and antibiosis are the most important interactions in the growth of the yogurt bacteria ''Streptococcus thermophilus'' and ''Lactobacillus delbrueckii subsp. bulgaricus'' (''Lb. bulgaricus''). Protocoorperation can be understood as a mutual beneficial relationship while antibiosis is remarkingly quite the opposite. (11) The associative growth of these two cultures results in a higher lactic acid production and development of flavour than what is possible from a single culture (22).</ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">The rod shaped ''L. bulgaricus'' are more proteolytic(metabolically more efficient in the breakdown of proteins) than their symboint counterpart. The ''S. thermophilus'' forms acid much slower, especially in milk, which lacks some amino acids. Hence ''L. bulgaricus'' liberates small peptides and amino acids, mainly valine, of which serves to enhance the growth of ''S. thermophilus''. In return the cocci enhances the growth of ''L. bulgaricus'' by the formation of formic acid from pyruvic acid under anaerobic conditions. Under these protocooperative stimulations during combined growth of the yogurt bacteria, lactic acid is produced at a must faster rate than by that of individual pure cultures. Antibiosis is observed after a certain acidity has been reached, after this point, growth of ''S. thermophilus'' is halted. However, ''L. bulgaricus'' are less susceptible to acid and continues to grow. (6) After about 3 hours post incubation, the relative amount of bacteria is equal (25). The more acid tolerant bacteria, L. bulgaricus, begin to overshadow its counterpart (22). S. thermophilus is inhibited at pH values between 4.2-4.4, while L. bulgaricus can tolerate pH values as low as 3.5-3.8 (25). Because of this back and forth growth, to achieve a one to one ratio of these two, the incubation must be done in a controlled manner regulating growth conditions including the concentration of inoculum, time and temperature (22). Further, once the desired ratio is reached the product should be cooled immediately when finished (22).</ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">Protocoorperation and antibiosis are the most important interactions in the growth of the yogurt bacteria ''Streptococcus thermophilus'' and ''Lactobacillus delbrueckii subsp. bulgaricus'' (''Lb. bulgaricus''). Protocoorperation can be understood as a mutual beneficial relationship while antibiosis is remarkingly quite the opposite. (11)</del></div></td><td colspan="2" class="diff-side-added"></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">The rod shaped ''L. bulgaricus'' are more proteolytic(metabolically more efficient in the breakdown of proteins) than their symboint counterpart. The ''S. thermophilus'' forms acid much slower, especially in milk, which lacks some amino acids. Hence ''L. bulgaricus'' liberates small peptides and amino acids, mainly valine, of which serves to enhance the growth of ''S. thermophilus''. In return the cocci enhances the growth of ''L. bulgaricus'' by the formation of formic acid from pyruvic acid under anaerobic conditions. Under these protocooperative stimulations during combined growth of the yogurt bacteria, lactic acid is produced at a must faster rate than by that of individual pure cultures. Antibiosis is observed after a certain acidity has been reached, after this point, growth of ''S. thermophilus'' is halted. However, ''L. bulgaricus'' are less susceptible to acid and continues to grow. (6)</del></div></td><td colspan="2" class="diff-side-added"></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Other Niches Affecting Microbes in Yogurt== </div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Other Niches Affecting Microbes in Yogurt== </div></td></tr>
<tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l86">Line 86:</td>
<td colspan="2" class="diff-lineno">Line 102:</td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>In the process of using the lactose sugar from the milk, Lactobacillus produces acid which makes the yogurt sour and a less suitable place for other microbes. This is why there is a dramatic decrease in the amount of microbes that live in the yogurt niche when compared to the milk niche. Thus the essential conversion between milk to yogurt is the acidic levels. The increase in acidic levels is the sourness that is tasted in yogurt which lacks in milk, another characteristic difference. Lactic acid also known as lactate is not good for bacteria. So, as a response to this change in environment, they excrete lactate into their environment. This again is what causes the pH to fall to become more acidic. Another affect of excreting lactate is that the protein molecules in the milk become denatured. What this means is that the protiens unfold from their normal structures and become disordered. After becoming distroted, the protein molecules begin to stick to each other forming a semi-solid matrix. Thus, this is what gives the yogurt a semi-solid state, another characteristic different from the liquid-milk.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>In the process of using the lactose sugar from the milk, Lactobacillus produces acid which makes the yogurt sour and a less suitable place for other microbes. This is why there is a dramatic decrease in the amount of microbes that live in the yogurt niche when compared to the milk niche. Thus the essential conversion between milk to yogurt is the acidic levels. The increase in acidic levels is the sourness that is tasted in yogurt which lacks in milk, another characteristic difference. Lactic acid also known as lactate is not good for bacteria. So, as a response to this change in environment, they excrete lactate into their environment. This again is what causes the pH to fall to become more acidic. Another affect of excreting lactate is that the protein molecules in the milk become denatured. What this means is that the protiens unfold from their normal structures and become disordered. After becoming distroted, the protein molecules begin to stick to each other forming a semi-solid matrix. Thus, this is what gives the yogurt a semi-solid state, another characteristic different from the liquid-milk.</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">==Manufacturing Process of Yogurt==</ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[File:Fig_2_process_of_yogurt_production.PNG|200px|thumb|left| Fig 4. The step by step manufacturing process showing how fermentation fits into the whole process of milk becoming yogurt (25).]]</ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">===Back-Slopping===</ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">The culture added can be isolated using growth plates or taken from a previous batch, called back-slopping (22). Commercially, the primary method of starting fermentation is back-slopping because not only are there are a greater initial number of desired microorganisms which ensures faster fermentation, but it also allows for a more reliable product (22). This process also favours the growth of bacteria who release antimicrobial substances ensuring the growth of the same species while reducing the likelihood of another species growing and affecting the final product (22).</ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">===Mechanism & Result of Fermentation===</ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">Because the starter cultures used have very good acidification activity, the primary result of the fermentation of lactose is the generation of lactic acid and therefore, pH lowers (21). S. thermophilus synthesize urease which produces ammonia from the urea in milk which helps counter this acid effect (22). Despite the production of ammonia, the pH drops below the isoelectic point of casein, a phosphoprotein found in mammalian milk, and the acid casein precipitates forming a solid which has a mild acidic flavour (21). In recent years, cross linking of casein by transglutaminase is utilized for the fermentation of milk and it modifies casein and whey protein by provoking a mesh-like reduction in the protein structure which increases gel strength (26). In conjunction with the casein network, exopolysaccharides are produced by the lactic acid bacteria and are a natural way for the yogurt to be thickened (27).</ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Microbe Metabolism and Its effect on environment and human body==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Microbe Metabolism and Its effect on environment and human body==</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>(17.)[http://foodsafety.cas.psu.edu/CYFYogurtInservice(3-14-01)/sld003.htm Robert Roberts. "History of Yogurt". Associate Professor of Food Science, March 14 2001]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>(17.)[http://foodsafety.cas.psu.edu/CYFYogurtInservice(3-14-01)/sld003.htm Robert Roberts. "History of Yogurt". Associate Professor of Food Science, March 14 2001]</div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">(18.) De Vuyst, L., and B. Degeest. 1999. Heteropolysaccharides from lactic acid bacteria. FEMS Microbiol. Rev. 23:153-177. doi: 10.1016/S0168-6445(98)00042-4. </ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">(19.) Sharon Gerdes. 2006. Add Whey to Yogurts and Smoothies. Dairy Foods. 107:66. </ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">(20.) Lee, W. J., and J. A. Lucey. 2004. Structure and Physical Properties of Yogurt Gels: Effect of Inoculation Rate and Incubation Temperature. J. Dairy Sci. 87:3153-3164. doi: 10.3168/jds.S0022-0302(04)73450-5. </ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">(21.) Chandan, R. C., A. Kilara, and Wiley-Blackwell Online Books. 2013. Manufacturing yogurt and fermented milks. Wiley-Blackwell, Chichester, West Sussex. </ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">(22.) Hui, Y. H., and FOODnetBASE. 2004. Handbook of food and beverage fermentation technology. Marcel Dekker, New York. </ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">(23.) Leroy, F., and L. De Vuyst. 2004. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci. Technol. 15:67-78. doi: 10.1016/j.tifs.2003.09.004. </ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">(24.) Ashraf, R., and N. P. Shah. 2011. Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt — A review. Int. J. Food Microbiol. 149:194-208. doi: 10.1016/j.ijfoodmicro.2011.07.008. </ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">(25.) Lourens-Hattingh, A., and B. C. Viljoen. 2001. Yogurt as probiotic carrier food. Int. Dairy J. 11:1-17. doi: 10.1016/S0958-6946(01)00036-X. </ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">(26.) Beermann, C., and J. Hartung. 2012. Current enzymatic milk fermentation procedures. European Food Research and Technology. 235:1-12. doi: 10.1007/s00217-012-1733-8. </ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">(27.) Aslim, B., Z. Yuksekdag, Y. Beyatli, and N. Mercan. 2005. Exopolysaccharide production by Lactobacillus delbruckii subsp bulgaricus and Streptococcus thermophilus strains under different growth conditions. World J. Microbiol. Biotechnol. 21:673-677. doi: 10.1007/sl1274-004-3613-2. </ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div> </div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Edited by [Chung Abbott, Ibukun Osindele, Anusha Sridharan, Jerry Wang], students of [mailto:ralarsen@ucsd.edu Rachel Larsen]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Edited by [Chung Abbott, Ibukun Osindele, Anusha Sridharan, Jerry Wang], students of [mailto:ralarsen@ucsd.edu Rachel Larsen]</div></td></tr>
</table>Matthew.lowe4https://microbewiki.kenyon.edu/index.php?title=Yogurt&diff=54964&oldid=prevBarichD at 03:06, 20 August 20102010-08-20T03:06:07Z<p></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Classification==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Classification==</div></td></tr>
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</table>BarichDhttps://microbewiki.kenyon.edu/index.php?title=Yogurt&diff=38036&oldid=prevCabbott: /* Physical Conditions */2008-08-29T15:16:11Z<p><span dir="auto"><span class="autocomment">Physical Conditions</span></span></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Physical Conditions===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Physical Conditions===</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>In making of the modern day yogurt, bacterias such as L.acidophilus or a lactose-fermenting yeast is introduced into concentrated sterilized milk and milk solids. The lactose fermenting bacteria are anaerobes that is they can survive the best in the absence of oxygen. (<del style="font-weight: bold; text-decoration: none;">18</del>) The product is kept for 4 to 5 hours at 110 – 112 °F (43 – 44 °C) until it forms a cord. Yogurt is mostly stored in the fridge and if frozen it destroys most of the beneficial bacteria.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>In making of the modern day yogurt, bacterias such as L.acidophilus or a lactose-fermenting yeast is introduced into concentrated sterilized milk and milk solids. The lactose fermenting bacteria are anaerobes that is they can survive the best in the absence of oxygen <ins style="font-weight: bold; text-decoration: none;">and they can also endure aerobic environments</ins>. (<ins style="font-weight: bold; text-decoration: none;">17</ins>) The product is kept for 4 to 5 hours at 110 – 112 °F (43 – 44 °C) until it forms a cord. Yogurt is mostly stored in the fridge and if frozen it destroys most of the beneficial bacteria.</div></td></tr>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Microbes Specific to Yogurt==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Microbes Specific to Yogurt==</div></td></tr>
</table>Cabbotthttps://microbewiki.kenyon.edu/index.php?title=Yogurt&diff=38034&oldid=prevCabbott: /* Location of microbes */2008-08-29T15:13:58Z<p><span dir="auto"><span class="autocomment">Location of microbes</span></span></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Location of microbes===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Location of microbes===</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>There are two types of bacteria found in yogurt, ''lactobacillus bulgaricus and Lactococcus thermophiles''. <del style="font-weight: bold; text-decoration: none;">(18) </del>They are also found in the human digestive tract. (17)</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>There are two types of bacteria found in yogurt, ''lactobacillus bulgaricus and Lactococcus thermophiles''. They are also found in the human digestive tract. (17)</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
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</table>Cabbotthttps://microbewiki.kenyon.edu/index.php?title=Yogurt&diff=38029&oldid=prevCabbott: /* Physical Conditions of niche */2008-08-29T15:11:49Z<p><span dir="auto"><span class="autocomment">Physical Conditions of niche</span></span></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>There are two types of bacteria found in yogurt, ''lactobacillus bulgaricus and Lactococcus thermophiles''. (18) They are also found in the human digestive tract. (17)</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>There are two types of bacteria found in yogurt, ''lactobacillus bulgaricus and Lactococcus thermophiles''. (18) They are also found in the human digestive tract. (17)</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>===Physical Conditions <del style="font-weight: bold; text-decoration: none;">of niche</del>===</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>===Physical Conditions===</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>In making of the modern day yogurt, bacterias such as L.acidophilus or a lactose-fermenting yeast is introduced into concentrated sterilized milk and milk solids. The lactose fermenting bacteria are anaerobes that is they can survive the best in the absence of oxygen. (18) The product is kept for 4 to 5 hours at 110 – 112 °F (43 – 44 °C) until it forms a cord. Yogurt is mostly stored in the fridge and if frozen it destroys most of the beneficial bacteria.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>In making of the modern day yogurt, bacterias such as L.acidophilus or a lactose-fermenting yeast is introduced into concentrated sterilized milk and milk solids. The lactose fermenting bacteria are anaerobes that is they can survive the best in the absence of oxygen. (18) The product is kept for 4 to 5 hours at 110 – 112 °F (43 – 44 °C) until it forms a cord. Yogurt is mostly stored in the fridge and if frozen it destroys most of the beneficial bacteria.</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
</table>Cabbott