Kroger Greek Vanilla Yogurt As Lactobacillus Casei

Over the years, there have been several studies published on the health effect of yogurt and the bacteria that companies use to produce yogurt. There have been studies done on animals and humans to investigate the benefits. According to The American Journal of Clinical Nutrition, “the United States uses lactic acid producing bacteria known as (LAB) which

The purpose of this lab was to identify two unknown bacteria cultures using various differential tests. The identification of these unknown cultures was accomplished by separating and differentiating possible bacteria based on specific biochemical characteristics. Whether the tests performed identified specific enzymatic reactions or metabolic pathways, each was used in a way to help recognize those specifics and identify the unknown cultures. The differential tests used to identify the unknown cultures were oxidase, catalase, lactose and sucrose fermentation, Kugler/iron agar, nitrate reduction, gelatin hydrolysis, starch hydrolysis, manitol salt, MR-VP, citrate, bile esculin,

An unknown bacterium was handed out by the lab instructor. The methods that have been learned so far in identifying bacteria were applied to this unknown. Procedures were followed as stated in the lab manual and biochemical test handouts. The first procedure that was done was a gram stain followed by a streak of the unknown on a TSA plate in order to determine the gram reaction and observe the colony morphology. After that, specific biochemical tests were performed for gram positive, since unknown number five was determined to be gram positive rod. The other tests were performed in this order: Mannitol Salt (MSA) streak, Blood Agar streak, Catalase test, Nitrate Reduction test, and Phenyl

5) One final test was run on the sample and that was the EMB test. Results of this test showed little to no growth on the EMB plate while the color of the colony (although barely visible) remained the same color as the agar. This test is selective for gram negative bacteria but inhibits the growth of gram positives. It also is differential in that it can test whether a bacteria can ferment lactose. Due to the fact that there was virtually no growth (a very faint haze) and no color change of the agar, the sample can be said to be gram

This informed me as to what tests to perform next. The next test was for lactose fermentation. I accomplished this by streaking my bacteria on a MAC plate. Pink colonies on a MAC plate would indicate that the bacteria growing on that plate could ferment lactose, this in addition to the fact that it would inhibit the growth of gram positive organisms made the MAC plate differential and selective, as well as perfect for assisting me in identifying my organism. The results of this test were negative on account of the fact that no pink bacterial colonies were produced, indicating that they were unable to ferment lactose.

Chemical Analysis: The results of the effect of coconut milk and wheat germ on chemical composition are presented in Table (1). The results show that have a significant (P< 0.05) effect on the fat content and ph value. In this regard, the fat contents was increased significantly (P< 0.05) with increasing the coconut milk percentage .While, the pH values were having significant (P< 0.05) differences between the treatments. Thus, these results may reflect high fat content and low pH values of coconut milk.Though.the pH of all the yoghurt decreased with fermentation time, however, the differences observed in the degree of pH decrease in the fermenting yoghurt might be a reflection of the ability of the yoghurt

Probiotics are the good and 'friendly' bacteria that can have many health benefits. These health benefits include aiding in a better immune system with patients who suffer from irritable bowel diseases or syndromes such as crohn's disease and ulcerative colitis.Probiotics assist in digesting dairy products for those with lactose intolerance (Duvauchelle 1). They also give a balance to those who have to take antibiotics and helps relieve with side effects such as gas and cramping("Probiotics Symptoms, Causes, Treatment” 2). Vitamin A,Vitamin K,calcium,potassium, and protein are a list of many supplements provided in probiotics (Jerkunica,Bailey,and Gall 1). Probiotics play one of the biggest roles in the immune's response system

This laboratory experiment’s objective was to take a pure culture and isolate it from a mixed culture. The other part of the objective was to ascertain what species of bacteria that the pure culture was. The hypothesis made stated that so long as lab protocol was followed, the unidentified culture would be positively recognized/identified. An isolated pure colony of the unknown culture was obtained using the quadrant streak plate method. Afterward, the culture was Gram stained, and the results showed that it was Gram positive. Motility tests were done on the unknown using a filter paper bridge on a petri dish that contained TTC with agar. The unknown was revealed to not be motile, which meant that it did not possess flagella. The last test done was to learn the metabolic capabilities of the unknown bacteria. There were tests done for citrate utilization, the mixed fermentation pathway, catalase presence, carbohydrate fermentation in mannitol, lactose and glucose, urease production and the butanediol fermentation pathway in order to better identify the unknown bacteria. The results from each of the metabolic tests in conjunction with the motility and Gram staining tests were ultimately compared to results from database containing many different kinds of results from various bacteria. The unknown from the mixed culture was identified as Staphylococcus

Distinctive strains of Lactobacilli are used as health promoting probiotic ingredients since they have a several therapeutic functions including resistance to antibiotics, bile resilience and gastric juice resistance. Lactobacilli include a vast and differing gathering of Gram positive, non-spore forming, catalase negative, and rod shaped microscopic organisms able to convert lactic acid as the primary end product of the fermentation of carbohydrates. Different Lactobacillus species do not produce toxic substances and are nonpathogenic. As of late a lot of attention is being given to isolation of Lactobacilli from different sources which are also used as bio preservatives, traditional fermented milk products and is a very popular menu at the

Some benefits can also benefit the product itself. Like many other lactic acid bacteria lactobacillus plantarum229v releases lactic acid if in dairy based product lactic acid might bring a negative side effect of giving it a crude rancid taste and smell in juices with a sour taste like orange, black current, and mango these lactic acid give or enhance the taste. According to a 2006 study of comparison of both probiotic and non-probiotic juice, juices containing lactobacillus plantarum yields a higher mark with emphasis on them being more fragrant and tasteful. Another side effect of these lactic acid is that the lactobacillus plantarum uses the lactic acid to control competing microorganism this affects the product by giving it a longer shelf life without any excessive amount of sugar and or any other added preservative.it is also worth mentioning that by eliminating the need of any preservative production cost can be cut down significantly and the product can now avoid any problems based on the use of

Full Fat Yogurt- yes you read right “full fat” yogurt helps reduce cholesterol. The probiotic bacteria found in yogurt helps improve the gastrointestinal function or GI function in the body. Having a healthy GI or gut may help protect against leptin resistance the number one hormonal cause of obesity. Along with that benefit full fat yogurt has also been shown to reduce the risk of diabetes over time as opposed to low fat yogurt. These benefits in conjunction help properly regulate blood cholesterol levels in the body. Besides, low fat yogurt is loaded with sugar, those who wish to keep their sugar levels and weight in check should avoid low fat yogurt and replace it with full fat yogurt. Even scientists who are yet to be convinced on the health

The purpose of this lab was to identify two unknown bacteria from a mixed culture. The reason for identification of unknown bacteria was to help students recognize different bacteria through different biochemical tests and characteristics. This is important in the medical field because identification of unknown bacteria can help treat a patient by knowing the contributing source of a disease. Also knowledge of different bacteria helped others make antibiotics used today. This lab was completed by using the methods learned thus far in identification of bacteria.

Live Lactobacillus casei Shirota strain, cultured and tested in our laboratory, is added to the tank. The temperature of the tank is then reduced until the contents are at 37°C (body temperature). The solution is allowed to ferment in the tank for 6-9 days or until the numbers of Lactobacillus casei bacteria reach their ideal concentration.

This is because in this perfect amount of milk, there are tons of protein, carbohydrates, probiotics, healthy fats, and antibodies. All of these and more work together to help the immune system more easily fight off infections and prevent diseases. Such are ear infections, diabetes, asthma, respiratory infections and digestive issues. These benefits start from infancy and continue into adulthood.

Introduction: Through the conduction of numerous experiments, the identity of two bacterial isolates was determined. The tested specimen was an unknown sample of a mixed culture of two different species of bacteria. The first step that was taken was obtaining a pure culture of each species of bacteria by isolating one species from the other. Once isolation was complete, the isolated cultures were tested using procedures that had been performed during previous lab sessions. A gram stain was performed on the two isolates. The isolate which had tested gram negative was then tested for the presence of cytochrome C and lactose fermentation. For the gram positive isolate, cell shape was determined and a catalase test was performed.