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: 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). A scientific explanation for the beneficial effects of yogurt was first proposed by Ilya Metchnikoff, a Russian bacteriologist at the beginning of the 20th century. Metchnikoff suggested that the lactobacilli in yogurt are responsible for the healthy and long lifespan of Bulgarian people. This led to the naming of one of the species in the starter culture as Lactobacillus bulgaricus (Lourens-Hattingh & Vilijoen, 2001). Since Metchnikoff’s time, advancements in technology have contributed to a better understanding of the benefits of yogurt consumption. In a study comparing regular yogurt consumers and non-consumers, it was found that L. bulgaricus was detected in 73% of fecal samples from consumers and 28% of fecal samples from non-consumers (Alvaro et al.,