Research Paper On Yoghurt

An unknown bacterium was handed out by Dr. Honer. The appropriate tests were prepared and applied. The first procedure that was done was the gram stain. Under a microscope, if the gram stain is purple, the bacterium is gram positive, if the stain is red, it is gram negative. The next test was the fermentation tests for glucose, sucrose and

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.

The first result of importance was the result of the Gram stain. The observations of the unknown bacteria from the slant culture after Gram staining showed that the unknown bacteria were Gram negative bacilli (Image 1). After determining the unknown bacteria was Gram negative, an oxidase test was conducted on a sample from the slant culture. The cotton swap with the sample of bacteria did not change color when the oxidase reagent was applied, thus providing a negative result. With a negative oxidase test, further tests were conducted to determine various characteristics of the unknown bacteria. A MR-VP broth was inoculated with a sample from a slant culture of unknown bacteria. After incubation, the methyl red reagent was added to the broth, and the broth turned red, providing a positive result (Image 2). An EMB agar streak plate was inoculated with a sample from a slant culture of the unknown bacteria, and after incubation, growth was found on the plate, providing a positive result (Image 3). A Citrate agar slant was inoculated, and after incubation, growth was found on the media, providing a positive result (Image 4). A Urea agar slant was inoculated, and after incubation, the agar had changed from a peach color to a bright pink color, providing a positive result (Image 5). Using the flowchart (Figure 1) developed from the Table of Expected Results, the lab partners started at the oxidase test. Given the negative result of the oxidase test, the flowchart is

There are many reasons for knowing the identity of microorganisms. The reasons range from knowing the causative agent of a disease in a patient, so as to know how it can be treated, to knowing the correct microorganism to be used for making certain foods or antibiotics. This study was done by applying all of the methods that I have been learned so far in the microbiology laboratory class for the identification of an unknown bacterium.

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,

Currently, the type Bifidobacterium includes 32 species. They natural environment is in the gastrointestinal tract of humans and animals where it may occur in a number of 1012 cells per 1 g of the intestinal content. In addition, they are presented in the mucous membranes of the mouth and of the reproductive tract. Within human intestines the most popular species are B. adolescentis, B. angulatum, B. bifidum, B. brevi, B. catenulatum, B. langum, and B.infantis. Microorganisms that are classified as the genus Bifidobacterium belong to the lactic acid bacteria family. It includes rods and coccus Gram-positive bacteria belonging to other genera, among which the most important are Lactobacillus, Streptococcus, Lactococcus, Enterococcus, and Leuconostoc. All bacteria belonging to this group are characterized by the metabolism of fermentation where the main end product of metabolism of sugars is lactic acid. These microorganisms metabolize in the process of lactic fermentation simple sugars, disaccharides and some complex

Both literature values for the total carbohydrate concentrations in the milk samples were 45.85 mg/mL. This does not compare satisfactorily with our experimental total carbohydrate concentration for milk at 0.3682 mg/mL, and for lactase-treated milk at 0.0809 mg/mL. With these numbers equating only a fraction of the desired concentration values, there is significant error that occurred in the aniline assay. Perhaps the lactose present in the milk samples was not efficiently hydrolyzed to its glucose and galactose monomers, leaving little glucose to analyze through absorbance analysis. Other errors include the preparation of inaccurate dilutions, which could explain the lack of linearity in our standard samples when forming a line of best-fit

Greek yogurt is a great source of probiotics. What’s so great about probiotics? They are tiny little microorganisms that help improve digestion and protect your gut from harmful bacteria. Research has shown that probiotics can help treat Irritable Bowel Syndrome, diarrhea, Crohn’s disease, and other gastrointestinal disorders. They can also help promote regular bowel movements.

Lactobacillus is a bacteria that exists naturally in the body, primarily in the intestines and the vagina. Lactobacillus helps maintain an acidic environment in the body, which can prevent the growth of harmful bacteria. Lactobacillus it is "friendly bacteria."

2. Introduction: Each student was given unknown bacteria and was instructed to perform a variety of experimental tests that would help to identify their bacteria. During the process of identification, the unknown bacteria was added to many different testing medias using aseptic technique. They are as follows: lactose fermentation on eosin methylene blue (EMB), TSI (Triple Sugar Iron agar), Phenol red sucrose, the SIM test, H2S by SIM, IMViC (indole, motility, voges-proskauer, and citrate), Urease (urea broth), PDase (Phenylalanine Deaminase), Lysine Decarboxylase, and Ornithine Decarboxylase. Colonial morphology on EMB was used to

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.

Marine lactic acid bacteria (LAB) are adapted to live in the marine habitat (Kathiresan and Thiruneelakandan, 2007) they are more suitable for the fermentation of marine biomasses and conversion of its complex macromolecules to simple compounds. The use of marine LAB isolates in the fermentation of marine seaweeds for enhanced anticoagulant activity has been reported (Shobharani et al., 2013). Moreover, the use of LAB having the probiotic properties in production of functional food can preserve the biomass and increase its value and health benefits (Taranto et al., 2003; Molinaa et al., 2012).

Based on the physiological characteristics, using API 50 CHL, it is pointed out that the selected isolate R1 is Lactobacillus plantarum. Furthermore, antimicrobial activities induced by Lb. plantarum against the fish pathogen, A. hydrophila, could be attributed to the fact that lactobacillus bacteria can be stimulated to

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.