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Microbiology Practical Tyrell Perumal

This document summarizes a student's microbiology lab experiment identifying bacteria in an unknown yogurt sample using a microscope. The student observed primarily coccus-shaped structures under 40x magnification, which were identified as Streptococcus thermophilus based on their physical characteristics. Repeating the experiment and comparing to other samples could have improved validation of the results. In conclusion, Streptococcus thermophilus was determined to be the dominant bacteria present in the yogurt sample.

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53 views4 pages

Microbiology Practical Tyrell Perumal

This document summarizes a student's microbiology lab experiment identifying bacteria in an unknown yogurt sample using a microscope. The student observed primarily coccus-shaped structures under 40x magnification, which were identified as Streptococcus thermophilus based on their physical characteristics. Repeating the experiment and comparing to other samples could have improved validation of the results. In conclusion, Streptococcus thermophilus was determined to be the dominant bacteria present in the yogurt sample.

Uploaded by

Tyrell Latimer
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Name: Perumal T.

Student Number: 220000335

Title: Viewing Bacteria found in unknown yogurt sample

Group Number: 16

Date of the Practical: 11 March 2022

Name of Demonstrator:
Introduction:

Yogurt a food that contains microorganisms that are beneficial for the body, and manmade. Using
“Good” Bacteria yogurt gains its iconic flavour and also the term “Living food”. Origins of yogurt is
unknown but is speculated to have been invented in Mesopotamia around 5000 BC. Yogurt was used
in the ancient and medieval times as a means to preserve milk considering the acidity slows the
growth of bacteria that is pathogenic, and not good for the body.

Yogurt is created by heating milk and adding in a few live cultures known as lactobacillus bulgaricus
and streptococcus. The heating method used in order to make yogurt is known as pasteurization,
heating the milk at 171 degrees Fahrenheit for 15 seconds, this also kills any bacteria within the milk,
that will also later be replaced by good bacteria previously mentioned. The good bacteria added to
the yogurt work together in order to metabolize the milk sugar in order to form lactic acid as well as
other chemicals. This occurs during the fermentation of the yogurt, that takes three to four hours.
After fermentation the milk loses its physical milky properties and takes on a more thick and creamy
form embodying the essence of yogurt more. Different manufacturers add different bacteria to their
yogurt depending on what flavour they want to give their buyers and what benefits they want they
consumers to notice within their bodies, as each bacteria provides some benefit to the body and
serves as probiotics.

Yogurt has started to be used for restoring normal bacteria within the intestines of a person who
recently undergone antibiotic therapy or acute diarrhea, yogurt has also been known to reduce
yeast infections and fungal growth.

Lactobacillus is one of the bacteria found within yogurt, and within the human body is naturally
found within the digestive and urinary tracts. Bifidobacterium is another bacterium found within
yogurt and is usually found within healthy gastrointestinal systems, also is the initial microflora of a
newborn infant.

Method:

A small drop of yogurt was taken with a toothpick and smeared for 2-3 seconds on a slide; a drop of
methylene blue solution was then placed on the microscope slide. A cover split was then placed over
the drop smeared yogurt and drop of methylene blue solution; a paper towel was used to remove
any excess yogurt that was around the cover slip. Slide was then viewed using a compound
microscope at 4x and then 10x before higher magnifications was used. Results viewed was then
recorded and a picture was taken of the results viewed through the microscope.
Results:

Figure 1 Picture taken of results viewed

Figure 2 Bacteria found in yogurt (40x magnification)

Discussion and Conclusion:

Bacteria seen in the yogurt of sample B was identified to be streptococcus thermophilus, different
coccus structures were seen under the microscope, but no Bacillus structures was seen. The shape
of the bacteria was seen to be circular and have margins that was entire, the size of the bacteria was
small while texture wasn’t distinguishable and pigmentation was non-pigmented, while its
appearance showed to be dull. Experiments results could have been more validated by repeating the
experiment and comparing results as well as ensuring that the yogurt was smeared over the
microscope slide near a flame to ensure that other bacteria does not enter the sample and change
the results seen.

In conclusion the bacteria found in sample B was streptococcus thermophilus.


References:

- https://www.masterclass.com/articles/how-to-make-your-own-homemade-yogurt-in-7-
easy-steps#what-is-yogurt
- https://www.google.com/search?
q=Who+invented+yogurt&oq=Who+invented+yogurt&aqs=chrome..69i57j0i512l9.3640j0j7
&sourceid=chrome&ie=UTF-8
- https://www.rxlist.com/yogurt/supplements.htm
- https://bcdairy.ca/Food-for-thought-a-short-history-of-yogurt/#:~:text=Ancient%20and
%20Medieval%20Times&text=As%20a%20fermented%20food%2C
%20yogurt,Mediterranean%20cuisine%20since%20800%20BCE.

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