Guest guest Posted August 10, 2010 Report Share Posted August 10, 2010 This is good- I think it deserves a place in the files section for reference. Thanks PJ > > > In the course of doing some research for updates > to the Pecanbread website, the question, which > has come up on a number of lists, was asked about > the best temperature for fermenting SCD yogurt. > > Here's what I found: > > S. Thermophilus and L. Bulgaricus are required > for making yogurt. Either L. Acidophilus or L. > Casei or both may also be included. Acidophilus > is found in the Yogourmet starter, which contains > a small amount of cow dairy. L. Casei is found in > the Progurt dairy-free starter recommended for ASD children. > > S. Thermophilus (heat-loving bacteria) ferments > best at a temperature of 45°C (113°F) > L. Bulgaricus, ferments best in a range of 40-44°C (104-111.2°F) > L. Acidophilus (acid-loving bacteria), ferments > best in a range of 37°C-42°C (98.6-107.6°F) > L. Casei ferments over a wide range of > temperature and pH levels, but prefers a temperature lower than 43°C (109.4°F). > > For this reason, it is recommended to ferment SCD > yogurt between 38°C-43°C (100-110°F). Please > note that your yogurt will not be ruined if the > temperature rises slightly above this range or > falls slightly below it, but the closer to the > center of this range that you come, the better > chance the bacteria have of fermenting optimally. > > Now, if you're interested in reading more than > usual about the various strains, try this: > > A statement has been made on one of the lists > that l. casei requires a lower temperature for > fermentation than the other three strains. I > spent quite a bit of time trying to verify the > statement that l. casei likes a lower temperature > than the rest of the legal bacteria, and couldn't > find any articles on it, nor have I yet found a > definitive temperature, just the observation that > l. casei ferments well in a wide range of temperatures and pH values.. > > What I came up with was the following: > > http://microbewiki.kenyon.edu/index.php/Streptococcus_thermophilus#Ecology > > Streptococcus thermophilus is an essential lactic > acid bacterium used for commercial purposes, > which includes the production of milk, cheese, > and other dairy products. This organism is a > thermophilic Gram-positive bacterium with an > optimal growth rate at 45 °C. It is also capable > of generating energy, in the form of adenosine > triphosphate (ATP), by aerobic respiration with > the presence of oxygen; however, without the > presence of oxygen, it still can produce ATP > through fermentation. S. thermophilus lacks > cytochrome, oxidase, and catalase enzymes. It > does not have motility and it does not form > spores. Although S. thermophilus is closely > related to other pathogenic streptococci (such as > S. pneumoniae and S. pyogenes), S. thermophilus > is classified as a non-pathogenic, > alpha-hemolytic species that is part of the > viridians group. The increasing consumer need for > dairy products and booming manufacture of dairy > products ($40 billion industry) led to the > investigation and sequencing of S. thermophilus. > > > http://microbewiki.kenyon.edu/index.php/Lactobacillus_delbrueckii > (this is l. bulgaricus) > As an inhabitant of fermented dairy products and > producers of lactic acid Lactobacillus > delbrueckii, with the exception of L. subsp. > delbrueckii, is the cause of its low acidic > environment. The nutritional requirements are > adapted to the bacterium's environment; as such > includes but are not limited to amino acids, > vitamins, carbohydrates and unsaturated fatty > acids (9). L. delbrueckii has an optimal growth > temperature of 40-44 °C under anaerobic > conditions(3). Specifically, L. subsp. > bulgaricus has a symbiotic relationship with > Streptococcus thermophilus as it coexists in > starter lactic acid bacteria cultures. > > > http://microbewiki.kenyon.edu/index.php/Lactobacillus_acidophilus > > Since then L. acidophilus has been further > characterized as a short Gram-positive rod > (2-10µm), is homofermentative and has optimal > growth at temperatures of 37°C-42°C. Of the > Lactobacillus species, L. acidophilus is the most > well known and is commercially distributed as a > probiotic. The World Health Organization defines > a probiotic as " live microorganisms which, when > administered in adequate amounts, confer a health benefit on the host " . > > http://microbewiki.kenyon.edu/index.php/Lactobacillus_casei > > http://www.probiotics-lovethatbug.com/lactobacillus-casei.html > > L. casei grows over a wide range of temperature and pH. > > http://www.ehow.com/about_5531574_lactobacillus-casei.html > > Lactobacillus casei is a species of lactobacillus > bacteria. This specific bacterium is found in the > human mouth and intestine. It is a beneficial > microorganism and helps to promote other > beneficial bacteria and prevents the overgrowth > of pathogenic bacteria in the human body. In > particular it helps with the growth of beneficial > bacteria such as Lactobacillus acidophilus. > > L. casei is considered beneficial for the > digestive process for a number of reasons. > Firstly, it has a wide temperature and pH range > meaning it can withstand the acidic environment > of the gut. It also promotes L. acidophilus which > produces the enzyme amylase. This enzyme assists > your body in the digestion of carbohydrates, > which can help prevent conditions such as > constipation and irritable bowel syndrome, > according to a study by Reading Laboratory in England. > > Diarrhea is commonly observed in critically ill > children who have been admitted to hospital for > care. According to a 2006 study, there is > increasing evidence that probiotics decrease the > incidence of acute infectious and nosocomial and > antibiotic induced diarrhea among children > hospitalized in nonintensive care settings. L. > casei has been used safely and with positive > effects for when given to critically ill children suffering form diarrhea. > > http://hrcak.srce.hr/index.php?show=clanak & id_clanak_jezik=31975 & lang=en > > For both acidophilus and casei, a temperature > 37°C (98.6°F) was more appropriate than 43°C > (110°F). Note that these were the two > temperatures used for an evaluation of bacteria > including acidophilus and casei. It did not say > that this was the optimum temperature for either > probiotic, only that they did better at the lower > temperature. No mention was made of testing in between these two temperatures. > > > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2010 Report Share Posted August 10, 2010 would you eat goat yogurt curdled Marilyn??? went to at least 120 - I have a new batch going - but trying to decide to cook and eat or chuck thanks eileen > > > In the course of doing some research for updates > to the Pecanbread website, the question, which > has come up on a number of lists, was asked about > the best temperature for fermenting SCD yogurt. > > Here's what I found: > > S. Thermophilus and L. Bulgaricus are required > for making yogurt. Either L. Acidophilus or L. > Casei or both may also be included. Acidophilus > is found in the Yogourmet starter, which contains > a small amount of cow dairy. L. Casei is found in > the Progurt dairy-free starter recommended for ASD children. > > S. Thermophilus (heat-loving bacteria) ferments > best at a temperature of 45°C (113°F) > L. Bulgaricus, ferments best in a range of 40-44°C (104-111.2°F) > L. Acidophilus (acid-loving bacteria), ferments > best in a range of 37°C-42°C (98.6-107.6°F) > L. Casei ferments over a wide range of > temperature and pH levels, but prefers a temperature lower than 43°C (109.4°F). > > For this reason, it is recommended to ferment SCD > yogurt between 38°C-43°C (100-110°F). Please > note that your yogurt will not be ruined if the > temperature rises slightly above this range or > falls slightly below it, but the closer to the > center of this range that you come, the better > chance the bacteria have of fermenting optimally. > > Now, if you're interested in reading more than > usual about the various strains, try this: > > A statement has been made on one of the lists > that l. casei requires a lower temperature for > fermentation than the other three strains. I > spent quite a bit of time trying to verify the > statement that l. casei likes a lower temperature > than the rest of the legal bacteria, and couldn't > find any articles on it, nor have I yet found a > definitive temperature, just the observation that > l. casei ferments well in a wide range of temperatures and pH values.. > > What I came up with was the following: > > http://microbewiki.kenyon.edu/index.php/Streptococcus_thermophilus#Ecology > > Streptococcus thermophilus is an essential lactic > acid bacterium used for commercial purposes, > which includes the production of milk, cheese, > and other dairy products. This organism is a > thermophilic Gram-positive bacterium with an > optimal growth rate at 45 °C. It is also capable > of generating energy, in the form of adenosine > triphosphate (ATP), by aerobic respiration with > the presence of oxygen; however, without the > presence of oxygen, it still can produce ATP > through fermentation. S. thermophilus lacks > cytochrome, oxidase, and catalase enzymes. It > does not have motility and it does not form > spores. Although S. thermophilus is closely > related to other pathogenic streptococci (such as > S. pneumoniae and S. pyogenes), S. thermophilus > is classified as a non-pathogenic, > alpha-hemolytic species that is part of the > viridians group. The increasing consumer need for > dairy products and booming manufacture of dairy > products ($40 billion industry) led to the > investigation and sequencing of S. thermophilus. > > > http://microbewiki.kenyon.edu/index.php/Lactobacillus_delbrueckii > (this is l. bulgaricus) > As an inhabitant of fermented dairy products and > producers of lactic acid Lactobacillus > delbrueckii, with the exception of L. subsp. > delbrueckii, is the cause of its low acidic > environment. The nutritional requirements are > adapted to the bacterium's environment; as such > includes but are not limited to amino acids, > vitamins, carbohydrates and unsaturated fatty > acids (9). L. delbrueckii has an optimal growth > temperature of 40-44 °C under anaerobic > conditions(3). Specifically, L. subsp. > bulgaricus has a symbiotic relationship with > Streptococcus thermophilus as it coexists in > starter lactic acid bacteria cultures. > > > http://microbewiki.kenyon.edu/index.php/Lactobacillus_acidophilus > > Since then L. acidophilus has been further > characterized as a short Gram-positive rod > (2-10µm), is homofermentative and has optimal > growth at temperatures of 37°C-42°C. Of the > Lactobacillus species, L. acidophilus is the most > well known and is commercially distributed as a > probiotic. The World Health Organization defines > a probiotic as " live microorganisms which, when > administered in adequate amounts, confer a health benefit on the host " . > > http://microbewiki.kenyon.edu/index.php/Lactobacillus_casei > > http://www.probiotics-lovethatbug.com/lactobacillus-casei.html > > L. casei grows over a wide range of temperature and pH. > > http://www.ehow.com/about_5531574_lactobacillus-casei.html > > Lactobacillus casei is a species of lactobacillus > bacteria. This specific bacterium is found in the > human mouth and intestine. It is a beneficial > microorganism and helps to promote other > beneficial bacteria and prevents the overgrowth > of pathogenic bacteria in the human body. In > particular it helps with the growth of beneficial > bacteria such as Lactobacillus acidophilus. > > L. casei is considered beneficial for the > digestive process for a number of reasons. > Firstly, it has a wide temperature and pH range > meaning it can withstand the acidic environment > of the gut. It also promotes L. acidophilus which > produces the enzyme amylase. This enzyme assists > your body in the digestion of carbohydrates, > which can help prevent conditions such as > constipation and irritable bowel syndrome, > according to a study by Reading Laboratory in England. > > Diarrhea is commonly observed in critically ill > children who have been admitted to hospital for > care. According to a 2006 study, there is > increasing evidence that probiotics decrease the > incidence of acute infectious and nosocomial and > antibiotic induced diarrhea among children > hospitalized in nonintensive care settings. L. > casei has been used safely and with positive > effects for when given to critically ill children suffering form diarrhea. > > http://hrcak.srce.hr/index.php?show=clanak & id_clanak_jezik=31975 & lang=en > > For both acidophilus and casei, a temperature > 37°C (98.6°F) was more appropriate than 43°C > (110°F). Note that these were the two > temperatures used for an evaluation of bacteria > including acidophilus and casei. It did not say > that this was the optimum temperature for either > probiotic, only that they did better at the lower > temperature. No mention was made of testing in between these two temperatures. > > > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2010 Report Share Posted August 11, 2010 Thank-you, This is a keeper, I am keeping this email forever. and I am glad I didn't throw my 120 degree yogurt away. We live on Social Security . Thank-you! > > > In the course of doing some research for updates > to the Pecanbread website, the question, which > has come up on a number of lists, was asked about > the best temperature for fermenting SCD yogurt. > > Here's what I found: > > S. Thermophilus and L. Bulgaricus are required > for making yogurt. Either L. Acidophilus or L. > Casei or both may also be included. Acidophilus > is found in the Yogourmet starter, which contains > a small amount of cow dairy. L. Casei is found in > the Progurt dairy-free starter recommended for ASD children. > > S. Thermophilus (heat-loving bacteria) ferments > best at a temperature of 45�C (113�F) > L. Bulgaricus, ferments best in a range of 40-44�C (104-111.2�F) > L. Acidophilus (acid-loving bacteria), ferments > best in a range of 37�C-42�C (98.6-107.6�F) > L. Casei ferments over a wide range of > temperature and pH levels, but prefers a temperature lower than 43�C (109.4�F). > > For this reason, it is recommended to ferment SCD > yogurt between 38�C-43�C (100-110�F). Please > note that your yogurt will not be ruined if the > temperature rises slightly above this range or > falls slightly below it, but the closer to the > center of this range that you come, the better > chance the bacteria have of fermenting optimally. > > Now, if you're interested in reading more than > usual about the various strains, try this: > > A statement has been made on one of the lists > that l. casei requires a lower temperature for > fermentation than the other three strains. I > spent quite a bit of time trying to verify the > statement that l. casei likes a lower temperature > than the rest of the legal bacteria, and couldn't > find any articles on it, nor have I yet found a > definitive temperature, just the observation that > l. casei ferments well in a wide range of temperatures and pH values.. > > What I came up with was the following: > > http://microbewiki.kenyon.edu/index.php/Streptococcus_thermophilus#Ecology > > Streptococcus thermophilus is an essential lactic > acid bacterium used for commercial purposes, > which includes the production of milk, cheese, > and other dairy products. This organism is a > thermophilic Gram-positive bacterium with an > optimal growth rate at 45 �C. It is also capable > of generating energy, in the form of adenosine > triphosphate (ATP), by aerobic respiration with > the presence of oxygen; however, without the > presence of oxygen, it still can produce ATP > through fermentation. S. thermophilus lacks > cytochrome, oxidase, and catalase enzymes. It > does not have motility and it does not form > spores. Although S. thermophilus is closely > related to other pathogenic streptococci (such as > S. pneumoniae and S. pyogenes), S. thermophilus > is classified as a non-pathogenic, > alpha-hemolytic species that is part of the > viridians group. The increasing consumer need for > dairy products and booming manufacture of dairy > products ($40 billion industry) led to the > investigation and sequencing of S. thermophilus. > > > http://microbewiki.kenyon.edu/index.php/Lactobacillus_delbrueckii > (this is l. bulgaricus) > As an inhabitant of fermented dairy products and > producers of lactic acid Lactobacillus > delbrueckii, with the exception of L. subsp. > delbrueckii, is the cause of its low acidic > environment. The nutritional requirements are > adapted to the bacterium�s environment; as such > includes but are not limited to amino acids, > vitamins, carbohydrates and unsaturated fatty > acids (9). L. delbrueckii has an optimal growth > temperature of 40-44 �C under anaerobic > conditions(3). Specifically, L. subsp. > bulgaricus has a symbiotic relationship with > Streptococcus thermophilus as it coexists in > starter lactic acid bacteria cultures. > > > http://microbewiki.kenyon.edu/index.php/Lactobacillus_acidophilus > > Since then L. acidophilus has been further > characterized as a short Gram-positive rod > (2-10�m), is homofermentative and has optimal > growth at temperatures of 37�C-42�C. Of the > Lactobacillus species, L. acidophilus is the most > well known and is commercially distributed as a > probiotic. The World Health Organization defines > a probiotic as " live microorganisms which, when > administered in adequate amounts, confer a health benefit on the host " . > > http://microbewiki.kenyon.edu/index.php/Lactobacillus_casei > > http://www.probiotics-lovethatbug.com/lactobacillus-casei.html > > L. casei grows over a wide range of temperature and pH. > > http://www.ehow.com/about_5531574_lactobacillus-casei.html > > Lactobacillus casei is a species of lactobacillus > bacteria. This specific bacterium is found in the > human mouth and intestine. It is a beneficial > microorganism and helps to promote other > beneficial bacteria and prevents the overgrowth > of pathogenic bacteria in the human body. In > particular it helps with the growth of beneficial > bacteria such as Lactobacillus acidophilus. > > L. casei is considered beneficial for the > digestive process for a number of reasons. > Firstly, it has a wide temperature and pH range > meaning it can withstand the acidic environment > of the gut. It also promotes L. acidophilus which > produces the enzyme amylase. This enzyme assists > your body in the digestion of carbohydrates, > which can help prevent conditions such as > constipation and irritable bowel syndrome, > according to a study by Reading Laboratory in England. > > Diarrhea is commonly observed in critically ill > children who have been admitted to hospital for > care. According to a 2006 study, there is > increasing evidence that probiotics decrease the > incidence of acute infectious and nosocomial and > antibiotic induced diarrhea among children > hospitalized in nonintensive care settings. L. > casei has been used safely and with positive > effects for when given to critically ill children suffering form diarrhea. > > http://hrcak.srce.hr/index.php?show=clanak & id_clanak_jezik=31975 & lang=en > > For both acidophilus and casei, a temperature > 37�C (98.6�F) was more appropriate than 43�C > (110�F). Note that these were the two > temperatures used for an evaluation of bacteria > including acidophilus and casei. It did not say > that this was the optimum temperature for either > probiotic, only that they did better at the lower > temperature. No mention was made of testing in between these two temperatures. > > > > > � Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Quote Link to comment Share on other sites More sharing options...
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