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BI-208-070 (Food Microbiology

)

Lab report # 6
Modification of Carbohydrates in Animal Products

By: Samir Vhora -300618480
(1)

Tomato Juice Agar Gram negative. Centennial College.Samir Vhora BI-208-070 Lab report#6 INTRODUCTION In this laboratory exercise. 2008. Bacilli. as prepared by Allan Richardson. 350C 48 hrs Aerobic pour plates dilution Colony count Calculation 10-4 10-5 10-6 TNTC 160 160 x 105 1.6 x 107 cfu/ml Shape: Lenticular 15 Appearance of growth Margin: entire Surface: smooth Elevation: convex Color: off-white Gram stain observations TJA. MATERIAL AND METHODS Please refer to the BI-208 LAB MANUAL. We have also evaluated the organoleptic characters of our prepared yogurt and determined the percent of lactic acid in that. DATA Table 1: Appearance and count of the aerobic bacteria on TJA medium. we have determined the numbers of viable lactic acid bacteria present in commercially prepared yogurt and isolated the number of streptococci and lactobacilli from the plates. pink color (2) .

bacilli.00 ml 20 1. circular Elevation: convex Appearance of growth Color: off-white Surface: smooth Margin: entire Gram stain Gram positive.19 x 107cfu/mL Shape: small. thick and creamy (3) .71% Color: off-white. long observation chain TJA. purple in color.Tomato Juice Agar Table 3: Various tests and results of Yogurt sample Yogurt sample Gram stain observations pH reading Titration volume % lactic acid calculation Organoleptic evaluation Results Gram positive.09 19. 350C 48 hrs Anaerobic pour plate dilutions 10-4 10-5 10-6 Colony count Calculation TNTC 119 119 x 105 1.Samir Vhora BI-208-070 Lab report#6 Table 2: Appearance and count of the anaerobic bacteria on TJA medium. purple in color. Odor : milk or yogurt like Taste : sour Texture: smooth. chain and single rod shaped bacilli and round cocci 4.

4.00 x 0.Samir Vhora BI-208-070 Lab report#6 Calculations: % acid = 100 x ml of base x N of base x 0. Que: 2 What is the usual ratio of S.1 x 0. Que: 4 What is a “starter” culture? Ans: An active microbial preparation used in product manufacturing and added purposefully for desirable changes in (4) . these group of organisms gives considerable number of colonies as these are facultative anaerobic microbes(grows best in microaerophilic environment) for which anaerobic method is favourable. Que: 3 What is the normal pH of yogurt? Ans: The normal pH range of yogurt is 4.4 but it also depends on the storage condition. process of manufacturing. QUESTIONS AND ANSWERS Que: 1 Which method of incubation (Aerobic vs.2 . bulgaricus because. thermophilus to L. 2001). bulgaricus in yogurt? Do you think your plates reflected this ratio? Ans: The usual ratio for the two bacteria S.thermophilus to L. thermophilus to L.09* 10g Sample *ml of base x N of base x 0. and starter culture etc(2).71 % DISCUSSION There is no discussion for this lab experiment.09 / 10 = 1. Anaerobic) was better for this group of microbes? Why? Ans: Anaerobic method is good for the yogurt micro organism S. No my plates does not reflect the stated ratio. bulgaricus in the yogurt is 1:1(Marth & Steele.09 – equivalent of lactic acid / ml % acid = 100 x 19.

(2001). 2010. Marth. REFERENCES 1. Retrieved November 10.Samir Vhora BI-208-070 Lab report#6 the product is known as Starter culture.L. Dairy science and technology Education Series. yeasts and moulds etc. University of Guelph (January. Applied Dairy Microbiology. surface-ripening bacteria. J.ca/dairyedu/yogurt. 1995).uoguelph. propionibacteria.H. They have different roles with respect to different products. E. Pg 151-157 NewYork: Marcel Dekker Inc. 2. and Steele.html#starter (5) . Second edition. Thermophilic starter cultures consist of a mixture of Streptococcus thermophilus and Lactobacillus sp. from http://www. These cultures are used to produce Italian and Swiss cheese varieties and yogurt. This preparation may contain different types of bacteria include LAB.foodscience.

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