Bacteria are microscopic single celled organisms that can be seen only with the help of a microscope. Bacteria cause many diseases because they increase in number of bacteria rapidly, because of binary fission, which is the splitting and dividing of bacteria. Though many people think all bacteria are harmful to humans, in actuality, only a tiny portion of bacteria are capable of causing diseases. Some diseases caused by harmful bacteria are cholera and tuberculosis, but because of the development of antibiotics, most bacteria related illnesses are very low and treatable. The other bacteria which are beneficial to humans, actually live inside our intestines, helping digest our food and also help produce food products such as cheese, yogurt, pickles and yogurt.
Yogurt is produced by scalding milk at 80 C, then adding yogurt bacteria when it is at a cooler temperature, then after 24 hours you have YOGURT. Yogurt is produced because the bacteria in the yogurt, eat the milk proteins, which converts it into lactic acid, causing denaturation, which makes yogurt into a solid mass. In result of denaturation, all bad bacteria is killed and close to a billion good bacteria are left in the yogurt, making yogurt a great probiotic.
Our purpose for creating the yogurt, in our lab is to help prove Koch's postulates, which is to prove that a disease spread from a host is the same disease when someone is inoculated by the host. Since Koch's postulate is to find the microbe in all sick people, but not in healthy people. Then Step 2 is to culture that microbe, then step 3 is to inoculate a healthy person with the microbe. In our procedure milk is the healthy person and yogurt is the microbe. Then step 4 is to culture microbe from the new sick people and check to see that it is the same.
In our procedure, we are going to have 4 tubes, a negative control (milk), a positive control (yogurt), a tube with yogurt and ampicilla, and another tube with milk and ecoli. After these are mixed, we are going to put these tubes in an incubator at a temperature of 37 C for at least one or two days.
Our end results of our data showed that our negative control tube 1, became very watery rather than producing yogurt. In this tube their was only a small solid chunk and the rest was watery, and looked clear with a little foul smell. Our next test tube was test tube # 2 Positive control, which turned into a yogurt substance because it was very solid and had a white solid color with a yogurt smell. Our next test tube #3 which was yogurt and ampicillin, which was very watery, but had a pure white color. We guess that this test tube was unable to make yogurt because the ampicillin killed all the necessary bacteria to make yogurt. In test tube # 6 which contained E.coli, had a very watery texture with a pure white color. Which made me think, that possibly the E.coli added to much bad bacteria or just killed all the good bacteria. In all I think our lab was very accurate and had no mistakes because it matched our hypothesis for the end results.
