Title: The Role of Bacteria in the Health Potential of Yogurt - microbewiki
Headings: The Role of Bacteria in the Health Potential of Yogurt
The Role of Bacteria in the Health Potential of Yogurt
Contents
Introduction
The Biochemistry Behind Yogurt
Yogurt Production
Benefits of Yogurt
Probiotics
Improving Yogurt
Current Problems
Improving functionality of Yogurt
Towards a "Superior" Yogurt
Conclusion
References

Content: Thus, even though yogurt is already a product of fermentation, it can technically still spoil. Fig. 6. Scanning electron micrograph of Streptococcus thermophilus. Courtesy of Dennis Kunkel Microscopy, Inc.
Fig. 5. Scanning electron micrograph of Lactobacillus bulgaricus. Courtesy of The Microscopy Facility at Utah State University. Benefits of Yogurt
The benefits of yogurt have been recognized even before microbes were discovered. The use of yogurt to treat body ailments are mentioned in the Bible, and scientists of the early ages like Hippocrates considered fermented milk to be a medicine, prescribing sour milk for curing stomach and intestinal disorders (Oberman, 1985 as cited in Lourens-Hattingh and Vilijoen, 2001).