- #1
student101
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What enzymes are involved in the production of yogurt (the fermentation of milk in particular), and what do these enzymes do?
Yogurt Production: Enzymes & What They Do
- Thread starter student101
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Discussion Overview
The discussion centers on the enzymes involved in yogurt production, particularly focusing on the fermentation of milk by lactic acid bacteria. Participants explore the roles of these enzymes and the biochemical processes that lead to yogurt formation.
Discussion Character
- Exploratory
- Technical explanation
- Debate/contested
Main Points Raised
- One participant asserts that yogurt production is primarily due to lactic acid bacteria, specifically Lactococcus and Lactobacillus, rather than enzymes.
- Another participant questions whether any enzymes are involved in the fermentation process or present in yogurt before and after production.
- It is mentioned that the bacteria produce enzymes that transform lactose into lactic acid, but no enzymes are present in the milk that would initiate fermentation.
- A participant identifies β-galactosidase as the key enzyme produced by bacteria during yogurt culture, which breaks down lactose into galactose and glucose.
- There is a suggestion that all biochemical processes occur internally within the bacteria, with no additional enzymes found in the milk or yogurt itself.
- Some participants express interest in further researching the enzymes involved, seeking recommendations for books or resources.
Areas of Agreement / Disagreement
Participants generally agree that lactic acid bacteria play a crucial role in yogurt production, but there is disagreement regarding the involvement and presence of enzymes in the process. The discussion remains unresolved regarding the specifics of enzyme involvement.
Contextual Notes
Participants reference the need for further exploration of enzyme roles and biochemical processes, indicating potential limitations in their current understanding and the need for additional resources.
Who May Find This Useful
This discussion may be useful for individuals interested in biochemistry, microbiology, or food science, particularly those looking to understand the fermentation process in yogurt production.
- #2
iansmith
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It is not an enzyme that is responsible for te production of yogurt. It is a group of bacteria called the lactic acid bacteria which include the lactococcus and lactobacillus genus.
basically, the lactobacillus will start the yogurt fermentation by converting the lactose (sugar) to lactic acid. the acid produce will drop the pH of the milk therefore changing the chemistry. Due to the pH drop, the protein coagulates and forms what we known as yogurt.
basically, the lactobacillus will start the yogurt fermentation by converting the lactose (sugar) to lactic acid. the acid produce will drop the pH of the milk therefore changing the chemistry. Due to the pH drop, the protein coagulates and forms what we known as yogurt.
- #3
student101
- 16
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Yes, but are any enzymes involved at all? Or for that matter, are any enzymes produced or present in yogurt before and/or after production?
- #4
iansmith
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The bacteria due produce enzymes that are responsible for transforming lactose to lactic acid and if you did an analysis for the enzymes would might see different enzyme at different time point.
However there is not enzyme present in the milk that would cause the fermentation of yogurt.
However there is not enzyme present in the milk that would cause the fermentation of yogurt.
- #5
student101
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Is that enzyme that the bacteria produce called "lactase"? If so, are there any other enzymes that are produced by the bacteria?
- #6
Ouabache
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There is only one enzyme that I am aware of, necessary for yogurt culture and that is β-galactosidase.
Some commonly used bacteria to make yogurt, are: Lactobacillus bulgaricus, Lactobacillus acidophilus & Streptococcus salivarius.
They absorb the lactose across their membrane and catabolize the lactose into two smaller sugars galactose and glucose by producing the enzyme β-galactosidase (synonym for lactase). Their byproduct is lactic acid which passes out of the bacteria, lowers the pH of the medium, which as iansmith also mentioned, coagulates the milk protein into a curd just like cheese and tofu.
So there are no additional enzymes found in the milk or yogurt. All the biochemistry is internal to the bacteria. The bacteria will catabolize the galactose and glucose using enzymes. But you can find out what those are in the library, in any introductory biochemistry book.
Some commonly used bacteria to make yogurt, are: Lactobacillus bulgaricus, Lactobacillus acidophilus & Streptococcus salivarius.
They absorb the lactose across their membrane and catabolize the lactose into two smaller sugars galactose and glucose by producing the enzyme β-galactosidase (synonym for lactase). Their byproduct is lactic acid which passes out of the bacteria, lowers the pH of the medium, which as iansmith also mentioned, coagulates the milk protein into a curd just like cheese and tofu.
So there are no additional enzymes found in the milk or yogurt. All the biochemistry is internal to the bacteria. The bacteria will catabolize the galactose and glucose using enzymes. But you can find out what those are in the library, in any introductory biochemistry book.
- #7
student101
- 16
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These other enzymes...is there anywhere on the net where I can further research them? (I'm kinda tight on time and space, so going to a library/textbook isn't really an option right now)
- #8
KMCB1234
- 18
- 0
Ouabache said:But you can find out what those are in the library, in any introductory biochemistry book.
What books ? what titles are they ?
- #9
KMCB1234
- 18
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Well , I want to make yogurt to eat only
after reading your scientific posts
after reading your scientific posts
- #10
Ouabache
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KMCB1234 said:
A couple that come to mind are:
Lehninger Principles of Biochemistry
by Albert L. Lehninger, David L. Nelson, Michael M. Cox
ISBN: 0716743396
and
Biochemistry
by Lubert Stryer, John L. Tymoczko, Jeremy Mark Berg
ISBN:0716730510
makes for some great late night reading
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