Yogurt

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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 Adjacent Communities

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