Bacteria in yogurt and kefir

Byliana SavovaBIOL 108

Introduction

Yogurt Bacteria

Fermentation

Bacteria in Kefir

Probiotic

Benefits

Conclusion

Yogurt Bacteria

Originated in plants

Made its way into ‘food’ -

yogurt Strains different between

regions

Mesophilic – no to

requirements Thermophilic - heat

required for fermentation

Greek type yogurt

Fermentation

Milk is very perishable People through the ages had found fermentation to be the best way to preserve it

Improves nutritional value Bacteria in Yogurt breaks down Lactose into Lactic Acid and turn it into solid mass

Helps prevent growth of pathogenic bacteria by lowering pH

Fermentation

Lactobacillus acidophilus or L. Bulgaricus

Big rod-shaped bacilli

Streptococus

Thermophilis

Smaller round shaped Most common ones among all Yogurt

Kefir

Another ‘liquid’ Fermented Milk Product Originated in the Former Soviet Union Consumed for thousands of years Consists of Bacteria and Yeast Slightly carbonated taste with low alcohol content Can be consumed as is or in cooking

Kefir

Please click on screen to view video

Kefir Grains

Kefir grains resemble small cauliflower florets Cluster of microorganisms

living in symbiotic relationship

Besides the Bacteria found in Yogurt they also include Yeast Also suppress pathogenic bacteria

Salmonella Shigella (causes dysentery)

Probiotics

From Greek - ‘for life’

Probiotics are living non

pathogenic bacteria

Help lower the pH of the

intestines

Creates non desirable

environment for pathogenic

bacteria

Both Yogurt and Kefir

contain Probiotics

Benefits

Boost immune system

Promotes weight loss

Raise good cholesterol

Helps build bones

Reduce gingivitis

Lactose-intolerant friendly

Guard against colon-cancer

Increase Allergy Tolerance

Lower Blood Pressure

Benefits

Kefir Benefits

Guard against infection

Fights metabolic disorders

Used in Former USSR for variety of condition:

Tuberculosis Cancer Gastro Intestinal

Disorders Associated with longevity

Fights Aterosclerosis

Regulates digestive track

Work Cited

Crislip, Mark. “Probiotics.” Science based medicine. Basic Science,Science and Medicine,Science and the Media, 2009. Web. 18 Apr. 2011.  Fankhauser, B. “ Milk Fermenters.” Milk fermenters in yogurt, buttermilk and sour cream. University of Cincinnati Clermont College, 2004. Web. 15 Apr. 2011.  Farnworth, Edward R. “The evidence to support health claims for Probiotics 1,2.” The journal of nutrition 138.6 (2008):12505-45. ProQuest. Web. 8 Mar. 11.  Feickert, Julie. “Yogurt Bacteria.” Cultures for health. March 2011. Web. 3 Apr. 2011. Probiotics. 2007. Chrisjc2010. Video. Web. 24 Apr. 2011.  Fermented Foods & Digestion : Eating Healthy with KefirFermented Foods & Digestion : Eating Healthy with Kefir. 2008. Expertvillage. Video. Web. 13 Apr. 2011. Saloff-Coste, Cathy J. “RawHealth’s Probiotics. The kefir curds article.” dwb. n.p. 2000. Web. 12 Mar. 11.  “The Role of Bacteria in the Health Potential of Yogurt.” Microbewiki. n.p. 10 Aug. 2010. Web. 12 Mar. 11. “Yogurt.”Microbewiki. n.p. 20 Aug. 2010. Web. 12 Mar.11.

Conclusion

Yogurt Bacteria Fermentation What is Kefir Bacteria in Kefir Probiotic Benefits