Bacteria And Fungi Involved In Yogurt Production

In some countries the milk of buffalo, horse, yorks or camels is used for most of this discussion, we refer to yogurt in its originally form for fermented dairy milk. This was how yogurt was first developed, and most of the yogurt in the world is made this way. Essential yogurt is the product of beneficial bacteria fermenting milk and turning it into a thickened, acidic food that will stay fresh longer than milk itself, and that contains millions of bacteria that are welcomed by the human gut.

The word yogurt comes from Turkish word meaning to curdle or to thicken. Its probable that the earliest yogurt was made by accident in Mesopotamia around 5,000 BC, when milk producing animal were first domesticated. The milk was, likely stored and transported in bags made from the stomach of these animals, and the digestive juice and bacteria in the stomach livings made the milk coagulated and become acidic. Not only was it a new and interesting food, but the acidity helped to keep it edible for longer than if it had just sat out in a bowl or jar, the acidity of the yogurt helps clean away dirty and rust and also helps clear away dead skin and nourish healthy skin cells. Yogurt was a popular food in the Middle East for thousands of years and has been a staple of the eastern European diet. Its now eaten throughout the world, as a main course, a snack, an ingredient in many recipes and a condiment. It has a gained considerable popularity in America in the last forty or fifty years. Yogurt can be mildly tart or quite sour, and can be thick enough to stand up on a plate, or thin enough to pour or anywhere in between. It contain protein and calcium as well as variety of vitamins. Additionally, the process of yogurt fermentation is very similar to the process of digestion, so it can be easily consumed.

Not only does yogurt contain the same amount of protein and fat as the milk from which it is made, it also contain calcium, riboflavin, vitamin B6, and vitaminB12 while numerous claims have been made regarding the health benefits and digestibility of yogurt.

Hahai (2009)reported that a new type of yogurt prevent gastrointestinal distress; A new yogurt, containing urea’s antibodies, as been shown to prevent helicobacter pylori from binding to stomach walls and causing infection such as gastritis and stomach ulcers. This yogurt is made using vaccine-making technology urea injected into chickens allowed their immune system to produce an antibody to increase called igy-urease. The antibody is then harvested from chickens eggs and made into yogurt containing lactobacillus acidophilus, Bifid bacterium and egg yolk igy-urease. This yogurt is particularly  significant in developing countries where standard of care treatment like antacid and antibiotics are either unavailable or unaffordable it is currently available in Japan, Korea, and Tawan, Fleet G.,(1990).

The aim and objectives of this project work, apart from the academic on our part by the independent, is to make the public know different types of microorganism that takes part in yogurt production, to put the mind of the public at rest that not all microorganisms are harmful to human, to give the types, roles, effect and importance of these micro-organisms that involve in the production of yogurt and to produce good personelles.