'Streptococcus thermophilus' presentation slideshows

GUT Microbiota in health and disease

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LACTIC ACID FERMENTATION

LACTIC ACID FERMENTATION.

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FERMENTATION

FERMENTATION. Classical Biotechnology Humans have been using this technology for centuries Involves harnessing the wastes of bacteria and/or yeast for products that humans consume Big business. Cellular Respiration : the process of using glucose to make energy (ATP) for the cell.

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Unit

Unit. Food Science. Problem Area. Processing Animal Products. Lesson. Yogurt Production. Student Learning Objectives. 1. Describe the composition of yogurt. 2. Explain how fermentation and anaerobic respiration are needed to create the yogurt product. Terms. Aerobic respiration

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Lactic Acid Bacteria

Lactic Acid Bacteria. Lactococcus lactis (L. lactis, Lc. Lactis). L. lactis subsp. lactis. L. lactis subsp. cremoris. L. lactis subsp. diacetylactis. + - - - - - - + - - - - -. + + - + - + + + + + + +. + + - + - + + + + - - + +. Growth at 10C

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Lactic Acid Bacteria

Lactic Acid Bacteria. Lactococcus lactis (L. lactis, Lc. Lactis). L. lactis subsp. lactis. L. lactis subsp. cremoris. L. lactis subsp. diacetylactis. + - - - - - - + - - - - -. + + - + - + + + + + + +. + + - + - + + + + - - + +. Growth at 10C

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YOGURT ( Streptococcus thermophillus ) Prepared by:

YOGURT ( Streptococcus thermophillus ) Prepared by: SITI NURRABIHA BT ABDUL RAHIM 02DTM11F2007 SITI SYAHIRAH BT ZAMZANI 02DTM11F2011 MA NAZIRA BT MEOR SEPERON 02DTM11F2009. INTRODUCTION. Yogurt is one of the fermented dairy product

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