Litmus Milk.pptx
•Download as PPTX, PDF•
0 likes•66 views
Litmus Milk Test
Report
Share
Report
Share
Recommended
Algae Introduction and industrial important
This document provides an overview of algae, including:
1. Algae are a diverse group of photosynthetic organisms that can be unicellular or multicellular. They lack structures like roots and stems.
2. Algae reproduce through vegetative reproduction like cell division, fragmentation, and budding. They also reproduce asexually through spores and sexually through the fusion of gametes.
3. Algae are classified based on characteristics like pigments, food storage, and habitat. Some major classes include green algae, brown algae, red algae, and blue-green algae.
Algae biology, taxonomy and application , important
This document provides an overview of algae, including their general characteristics, cell structure, pigments, nutrition, reproduction, and classification. It discusses the thallus organization and cell structure of algae, their pigments like chlorophyll, their nutrition and reproduction through both sexual and asexual means. It also outlines the classification of algae into the phyloms Rhodophycophyta and Xanthophycophyta, and examines the algae Vaucheria in more detail.
Algae Introduction , application and USES
“Alga is a term that describes a large and incredibly diverse group of eukaryotic, photosynthetic lifeforms. These organisms do not share a common ancestor and hence, are not related to each other (polyphyletic).” Multicellular examples of algae include the giant kelp and brown algae.
Chlorella introduction , Cultivation and applications
Chlorella vulgaris is a species of green microalga that is spherical in shape and 2-10 um in diameter. It contains high levels of chlorophyll A and B and can reproduce asexually. There are two main types of chlorophyll - chlorophyll A which appears greenish and is the primary photosynthetic pigment, and chlorophyll B which appears yellowish-green. Chlorella vulgaris has medical uses such as preventing cancer and boosting white blood cells, and can also act as a natural antibiotic against certain bacteria. It is commonly used as a dietary supplement, protein source, and for biomass and lipid production.
Seaweed Introduction/ Types and its Biotechnological Applications
The document discusses seaweed. It begins by introducing seaweed as a type of marine algae that is multicellular, photosynthetic, and non-flowering. It then lists some common seaweed genera and describes seaweed structure. It notes that seaweeds are generally made up of a holdfast, stipe, and blade. It also outlines the three main types of seaweed based on pigmentation - red, brown, and green algae. The ecology and life cycle of seaweed is then summarized, noting their dependence on seawater and light. Finally, several applications of seaweed are listed, including as a food, in beauty products, and for potential medical benefits.
Phycocyanin Introduction/ Application and uses
This document discusses spirulina and phycocyanin. Spirulina is a type of blue-green algae that is rich in proteins, vitamins, and minerals. It contains phycocyanin, a blue pigment with strong antioxidant properties. Phycocyanin can be extracted from spirulina through a process of cell disruption, precipitation, and dialysis. It has various health benefits and applications including as a food colorant, in pharmaceuticals, and for its antioxidant and anti-inflammatory effects.
Red Algae / Biology/ Taxonomy/ Applications
Red algae, called Rhodophyta, are a large phylum of multicellular eukaryotic algae that are mostly found in deep freshwater bodies and coral reefs. They have distinctive pigments that allow them to survive in deeper ocean depths than other algae. Examples include Palmaria, Delesseria, and Chondrus. Red algae reproduce both sexually, through the fusion of haploid gametes, and asexually via spore formation. Their life cycle involves an alternation of generations between haploid gametophytes and diploid tetrasporophytes.
Seagrass Biology and Applications & Taxonomy
Sea grass are flowering plants that grow entirely under water and provide important habitats and food for marine life. They reproduce both sexually through seeds and asexually through rhizomes. Intertidal sea grass have adaptations like smaller shoots and more carotenoids to cope with exposure, while subtidal plants are larger with wider leaves due to less stress. The sea grass microbiome is important for nutrient cycling and creates redox conditions in the rhizosphere through photosynthesis. Sea grass have applications like traditional medicine treatments and supporting fisheries.
Recommended
Algae Introduction and industrial important
This document provides an overview of algae, including:
1. Algae are a diverse group of photosynthetic organisms that can be unicellular or multicellular. They lack structures like roots and stems.
2. Algae reproduce through vegetative reproduction like cell division, fragmentation, and budding. They also reproduce asexually through spores and sexually through the fusion of gametes.
3. Algae are classified based on characteristics like pigments, food storage, and habitat. Some major classes include green algae, brown algae, red algae, and blue-green algae.
Algae biology, taxonomy and application , important
This document provides an overview of algae, including their general characteristics, cell structure, pigments, nutrition, reproduction, and classification. It discusses the thallus organization and cell structure of algae, their pigments like chlorophyll, their nutrition and reproduction through both sexual and asexual means. It also outlines the classification of algae into the phyloms Rhodophycophyta and Xanthophycophyta, and examines the algae Vaucheria in more detail.
Algae Introduction , application and USES
“Alga is a term that describes a large and incredibly diverse group of eukaryotic, photosynthetic lifeforms. These organisms do not share a common ancestor and hence, are not related to each other (polyphyletic).” Multicellular examples of algae include the giant kelp and brown algae.
Chlorella introduction , Cultivation and applications
Chlorella vulgaris is a species of green microalga that is spherical in shape and 2-10 um in diameter. It contains high levels of chlorophyll A and B and can reproduce asexually. There are two main types of chlorophyll - chlorophyll A which appears greenish and is the primary photosynthetic pigment, and chlorophyll B which appears yellowish-green. Chlorella vulgaris has medical uses such as preventing cancer and boosting white blood cells, and can also act as a natural antibiotic against certain bacteria. It is commonly used as a dietary supplement, protein source, and for biomass and lipid production.
Seaweed Introduction/ Types and its Biotechnological Applications
The document discusses seaweed. It begins by introducing seaweed as a type of marine algae that is multicellular, photosynthetic, and non-flowering. It then lists some common seaweed genera and describes seaweed structure. It notes that seaweeds are generally made up of a holdfast, stipe, and blade. It also outlines the three main types of seaweed based on pigmentation - red, brown, and green algae. The ecology and life cycle of seaweed is then summarized, noting their dependence on seawater and light. Finally, several applications of seaweed are listed, including as a food, in beauty products, and for potential medical benefits.
Phycocyanin Introduction/ Application and uses
This document discusses spirulina and phycocyanin. Spirulina is a type of blue-green algae that is rich in proteins, vitamins, and minerals. It contains phycocyanin, a blue pigment with strong antioxidant properties. Phycocyanin can be extracted from spirulina through a process of cell disruption, precipitation, and dialysis. It has various health benefits and applications including as a food colorant, in pharmaceuticals, and for its antioxidant and anti-inflammatory effects.
Red Algae / Biology/ Taxonomy/ Applications
Red algae, called Rhodophyta, are a large phylum of multicellular eukaryotic algae that are mostly found in deep freshwater bodies and coral reefs. They have distinctive pigments that allow them to survive in deeper ocean depths than other algae. Examples include Palmaria, Delesseria, and Chondrus. Red algae reproduce both sexually, through the fusion of haploid gametes, and asexually via spore formation. Their life cycle involves an alternation of generations between haploid gametophytes and diploid tetrasporophytes.
Seagrass Biology and Applications & Taxonomy
Sea grass are flowering plants that grow entirely under water and provide important habitats and food for marine life. They reproduce both sexually through seeds and asexually through rhizomes. Intertidal sea grass have adaptations like smaller shoots and more carotenoids to cope with exposure, while subtidal plants are larger with wider leaves due to less stress. The sea grass microbiome is important for nutrient cycling and creates redox conditions in the rhizosphere through photosynthesis. Sea grass have applications like traditional medicine treatments and supporting fisheries.
PCR.pptx
PCR (polymerase chain reaction) is a technique used to amplify a specific segment of DNA. It involves repeated cycles of heating and cooling of the DNA sample to separate the double-stranded DNA, allowing primers to anneal and the DNA polymerase to synthesize complementary strands. PCR has many applications in medicine, forensics, and research due to its ability to rapidly amplify DNA. It is a sensitive and versatile technique but is also susceptible to contamination.
Cheese.pptx
Rennet is a complex set of enzymes produced in ruminant stomachs that is traditionally used to curdle milk into solid curds and liquid whey during the cheese making process. The key enzyme in rennet is chymosin, which curdles the casein in milk. Most cheese is now made using bacterial sources of chymosin rather than rennet from calves. The cheese making process involves standardizing milk, heating it, adding starter bacteria and rennet, cutting and draining the curds, and then storing the cheese depending on its moisture level and hardness.
Probiotic and Symbiotics.pptx
This document is a report submitted by Ms. Padma Lakshmanan, a third year B.Sc. Microbiology student at Vivekananda Arts and Science College for Women in Sankagiri, Tamil Nadu, India. The report discusses the topics of probiotics and symbiotics in the subject area of food microbiology for the Department of Microbiology.
Personal Hygiene.pdf
This document discusses personal hygiene and its importance. It begins by defining personal hygiene as maintaining cleanliness and grooming of the external body. It notes that personal hygiene increases self-esteem and confidence. The document then discusses the benefits of personal hygiene, including preventing the spread of germs. It also lists and provides brief descriptions of different types of personal hygiene, such as tooth hygiene, hair hygiene, and hand hygiene. Throughout, it emphasizes the importance of cleanliness and grooming for both health and social reasons.
Cereals and Cereals Products.pptx
This document discusses sources of contamination and spoilage in cereal grains and products. Cereals are susceptible to microbial growth due to their carbohydrate content and near-neutral pH. Common sources of contamination include air, soil, water, insects, rodents, birds, animals, humans and environmental conditions. Mold is the primary cause of spoilage, while bacteria such as Bacillus, Micrococcus, Lactobacillus and Pseudomonas can also cause issues. Preservation methods explored include drying, irradiation, pulsed UV light treatment, organic acids and pesticides.
Meat and Meat Products.pptx
This document provides information about meat and meat products from a microbiology perspective. It discusses the spoilage of meat and meat products, the types of microbial spoilage that can occur in meats under aerobic conditions, and some common meat products. It also outlines several methods for the prevention and control of microbial spoilage in meats, including aseptic techniques, the use of heat, low temperatures, irradiation, drying, and food preservatives. The overall aim is to preserve meat and meat products in order to promote healthy eating.
Phycoremediation.pptx
This document summarizes the use of phycoremediation, a bioremediation technique using algae, to treat domestic and industrial wastewater. It discusses how wastewater from various sources produces pollutants that degrade the environment. Conventional wastewater treatment is inefficient compared to techniques using algae, which are cost-effective and ecofriendly. The document reviews 170 publications and concludes that phycoremediation can effectively treat wastewater by removing nutrients and other contaminants while also producing valuable byproducts like fertilizers and biofuels. It outlines challenges with algal technology but also improvements that can address limitations and expand industrial applications of algae for wastewater remediation.
Cultivation of Spirulina.pptx
This document is a report submitted by M. Nandhini, a student in the 1st year of her M.Sc. in Microbiology at the Department of Microbiology at Vivekanandha Arts and Science College for Women in Sankagiri. The report is about the cultivation of Spirulina, a type of microalgae, as part of studying microalgal technology.
Raceway ponds.pptx
Raceway ponds are typically 0.25-0.30 meters deep and shaped like a racetrack, approaching 0.5 hectares in area. Their high surface-to-volume ratio provides a large area for microalgae to absorb sunlight needed for growth. While raceway ponds are effective for microalgae production, blooms of harmful blue-green algae can potentially cause odor, scum, and in rare cases, toxins dangerous to animals and humans. Raceway systems are also used in aquaculture, consisting of concrete channels with water flow maintained to provide sufficient water quality for culturing organisms at high densities.
Milk Quality Test.pptx
This document discusses milk quality testing techniques. It introduces the Methylene Blue Dye Reduction (MBRT) test, Resazurin test, and Litmus test. The MBRT test measures microbiological quality by detecting how quickly a blue dye is decolorized by microbial activity. The Resazurin test checks quality by noting color changes from blue based on bacterial levels. The Litmus test differentiates microbes by how they metabolize the litmus milk medium, noting reactions like acid production or clotting. Procedures for each test are provided.
PCR.ppt
The document discusses the polymerase chain reaction (PCR) process. It describes how PCR was invented to amplify specific segments of DNA using primers and thermocycling. The key steps of PCR include denaturation to separate DNA strands, annealing of primers, and extension of new strands by DNA polymerase. PCR is a simple yet powerful technique with many applications such as genotyping, sequencing, and mutation detection. It allows targeted amplification of DNA for analysis.
DNA microarray.ppt
DNA microarrays allow for the rapid analysis of gene expression across thousands of genes. There are two main technologies used - Affymetrix chips using single-stranded DNA oligonucleotides and Stanford chips using PCR products. The process involves isolating mRNA, creating fluorescently labelled cDNA, hybridizing it to probes on a microarray plate, scanning with a laser to detect fluorescence, and analyzing the data to determine which genes are expressed or not expressed in samples. DNA microarrays have applications in gene discovery, disease diagnosis by analyzing gene expression patterns in tumors, studying drug responses, and researching the effects of toxins on cells.
PCR.ppt
The document discusses the polymerase chain reaction (PCR) process. It describes how PCR was invented to amplify specific segments of DNA using primers and thermocycling. The key steps of PCR include denaturation to separate DNA strands, annealing of primers, and extension of new strands by DNA polymerase. PCR is a simple yet powerful technique with many applications such as genotyping, sequencing, and mutation detection. It allows targeted amplification of DNA for analysis.
Neisseria.pptx
The document discusses Neisseria, a genus of bacteria that includes the pathogenic N. gonorrhoeae which causes gonorrhea. N. gonorrhoeae is a gram-negative coccus found in pairs that requires an environment of 35-36°C and 5-10% CO2 to grow. It is identified through positive oxidase and catalase tests and acid production from glucose but not other sugars. Colonies are pinkish-brown and smooth. Gonorrhea spreads through sexual contact and initially adheres to mucosal surfaces through pili before invading tissues. Globally an estimated 16 million cases occurred annually in 1970 though rates have fluctuated since.
SCP
Single cell proteins are dried cells of microorganisms like yeast, bacteria, and fungi that are used as a protein supplement in foods and animal feeds. The term SCP was coined in 1966 and facilities for producing SCP from paraffin-fed yeast were built in several countries in the 1970s. Microorganisms are harvested using centrifugation or filtration and then undergo further processing. The primary advantage of SCP is the large quantity of protein it can produce through the fast growth of microorganisms. However, SCP also presents disadvantages like potential allergic reactions and increased levels of uric acid if consumed regularly.
Butter.pptx
Butter is a dairy product made by churning fresh or fermented cream or milk. It is made up of butterfat, milk proteins and water. Butter comes in a variety of forms for different purposes such as salted butter, unsalted butter, cultured butter and clarified butter.
ESCHERICHIA COLI.pptx
Escherichia coli is a rod-shaped bacteria that can be identified through cultural and biochemical tests. It is commonly found in the intestines but some strains can cause illness if they enter the bloodstream. Regular handwashing and cooking meat thoroughly can help prevent the spread of pathogenic E. coli.
S. Pneumoniae.pptx
Streptococcus pneumoniae is a bacterium that can cause pneumonia as well as other infections such as bacteremia, meningitis and otitis media. It is a leading cause of death in children and the elderly worldwide. The presentation discusses the characteristics, diseases associated with, and prevention of Streptococcus pneumoniae infections.
Spoilage of Egg and Poultry.pptx
This document discusses microbial and non-microbial spoilage that can occur in eggs during storage. It notes that shells become contaminated after laying by materials like fecal matter, and this allows microbes like Pseudomonas and Aeromonas to penetrate the shell and grow. It describes different types of spoilage bacteria can cause like green, colorless, black, pink and red rots. Molds like Penicillium can also cause pin-spot molding or fungal rotting. The document outlines some preservation methods like asepsis, heat, low temperatures, drying, preservatives and irradiation to prevent or slow spoilage.
Yogurt.pptx
Yogurt is a fermented dairy product made by bacterial fermentation of milk. It typically contains milk, bacteria, and sometimes additional ingredients like fruits. The bacteria used, usually Lactobacillus bulgaricus and Streptococcus thermophilus, ferment the lactose in the milk into lactic acid. This gives yogurt its distinctive tangy flavor and thick, creamy consistency. Yogurt provides several health benefits as it contains probiotics that aid digestion and immune function.
More Related Content
More from Dr. R. DINESHKUMAR
PCR.pptx
PCR (polymerase chain reaction) is a technique used to amplify a specific segment of DNA. It involves repeated cycles of heating and cooling of the DNA sample to separate the double-stranded DNA, allowing primers to anneal and the DNA polymerase to synthesize complementary strands. PCR has many applications in medicine, forensics, and research due to its ability to rapidly amplify DNA. It is a sensitive and versatile technique but is also susceptible to contamination.
Cheese.pptx
Rennet is a complex set of enzymes produced in ruminant stomachs that is traditionally used to curdle milk into solid curds and liquid whey during the cheese making process. The key enzyme in rennet is chymosin, which curdles the casein in milk. Most cheese is now made using bacterial sources of chymosin rather than rennet from calves. The cheese making process involves standardizing milk, heating it, adding starter bacteria and rennet, cutting and draining the curds, and then storing the cheese depending on its moisture level and hardness.
Probiotic and Symbiotics.pptx
This document is a report submitted by Ms. Padma Lakshmanan, a third year B.Sc. Microbiology student at Vivekananda Arts and Science College for Women in Sankagiri, Tamil Nadu, India. The report discusses the topics of probiotics and symbiotics in the subject area of food microbiology for the Department of Microbiology.
Personal Hygiene.pdf
This document discusses personal hygiene and its importance. It begins by defining personal hygiene as maintaining cleanliness and grooming of the external body. It notes that personal hygiene increases self-esteem and confidence. The document then discusses the benefits of personal hygiene, including preventing the spread of germs. It also lists and provides brief descriptions of different types of personal hygiene, such as tooth hygiene, hair hygiene, and hand hygiene. Throughout, it emphasizes the importance of cleanliness and grooming for both health and social reasons.
Cereals and Cereals Products.pptx
This document discusses sources of contamination and spoilage in cereal grains and products. Cereals are susceptible to microbial growth due to their carbohydrate content and near-neutral pH. Common sources of contamination include air, soil, water, insects, rodents, birds, animals, humans and environmental conditions. Mold is the primary cause of spoilage, while bacteria such as Bacillus, Micrococcus, Lactobacillus and Pseudomonas can also cause issues. Preservation methods explored include drying, irradiation, pulsed UV light treatment, organic acids and pesticides.
Meat and Meat Products.pptx
This document provides information about meat and meat products from a microbiology perspective. It discusses the spoilage of meat and meat products, the types of microbial spoilage that can occur in meats under aerobic conditions, and some common meat products. It also outlines several methods for the prevention and control of microbial spoilage in meats, including aseptic techniques, the use of heat, low temperatures, irradiation, drying, and food preservatives. The overall aim is to preserve meat and meat products in order to promote healthy eating.
Phycoremediation.pptx
This document summarizes the use of phycoremediation, a bioremediation technique using algae, to treat domestic and industrial wastewater. It discusses how wastewater from various sources produces pollutants that degrade the environment. Conventional wastewater treatment is inefficient compared to techniques using algae, which are cost-effective and ecofriendly. The document reviews 170 publications and concludes that phycoremediation can effectively treat wastewater by removing nutrients and other contaminants while also producing valuable byproducts like fertilizers and biofuels. It outlines challenges with algal technology but also improvements that can address limitations and expand industrial applications of algae for wastewater remediation.
Cultivation of Spirulina.pptx
This document is a report submitted by M. Nandhini, a student in the 1st year of her M.Sc. in Microbiology at the Department of Microbiology at Vivekanandha Arts and Science College for Women in Sankagiri. The report is about the cultivation of Spirulina, a type of microalgae, as part of studying microalgal technology.
Raceway ponds.pptx
Raceway ponds are typically 0.25-0.30 meters deep and shaped like a racetrack, approaching 0.5 hectares in area. Their high surface-to-volume ratio provides a large area for microalgae to absorb sunlight needed for growth. While raceway ponds are effective for microalgae production, blooms of harmful blue-green algae can potentially cause odor, scum, and in rare cases, toxins dangerous to animals and humans. Raceway systems are also used in aquaculture, consisting of concrete channels with water flow maintained to provide sufficient water quality for culturing organisms at high densities.
Milk Quality Test.pptx
This document discusses milk quality testing techniques. It introduces the Methylene Blue Dye Reduction (MBRT) test, Resazurin test, and Litmus test. The MBRT test measures microbiological quality by detecting how quickly a blue dye is decolorized by microbial activity. The Resazurin test checks quality by noting color changes from blue based on bacterial levels. The Litmus test differentiates microbes by how they metabolize the litmus milk medium, noting reactions like acid production or clotting. Procedures for each test are provided.
PCR.ppt
The document discusses the polymerase chain reaction (PCR) process. It describes how PCR was invented to amplify specific segments of DNA using primers and thermocycling. The key steps of PCR include denaturation to separate DNA strands, annealing of primers, and extension of new strands by DNA polymerase. PCR is a simple yet powerful technique with many applications such as genotyping, sequencing, and mutation detection. It allows targeted amplification of DNA for analysis.
DNA microarray.ppt
DNA microarrays allow for the rapid analysis of gene expression across thousands of genes. There are two main technologies used - Affymetrix chips using single-stranded DNA oligonucleotides and Stanford chips using PCR products. The process involves isolating mRNA, creating fluorescently labelled cDNA, hybridizing it to probes on a microarray plate, scanning with a laser to detect fluorescence, and analyzing the data to determine which genes are expressed or not expressed in samples. DNA microarrays have applications in gene discovery, disease diagnosis by analyzing gene expression patterns in tumors, studying drug responses, and researching the effects of toxins on cells.
PCR.ppt
The document discusses the polymerase chain reaction (PCR) process. It describes how PCR was invented to amplify specific segments of DNA using primers and thermocycling. The key steps of PCR include denaturation to separate DNA strands, annealing of primers, and extension of new strands by DNA polymerase. PCR is a simple yet powerful technique with many applications such as genotyping, sequencing, and mutation detection. It allows targeted amplification of DNA for analysis.
Neisseria.pptx
The document discusses Neisseria, a genus of bacteria that includes the pathogenic N. gonorrhoeae which causes gonorrhea. N. gonorrhoeae is a gram-negative coccus found in pairs that requires an environment of 35-36°C and 5-10% CO2 to grow. It is identified through positive oxidase and catalase tests and acid production from glucose but not other sugars. Colonies are pinkish-brown and smooth. Gonorrhea spreads through sexual contact and initially adheres to mucosal surfaces through pili before invading tissues. Globally an estimated 16 million cases occurred annually in 1970 though rates have fluctuated since.
SCP
Single cell proteins are dried cells of microorganisms like yeast, bacteria, and fungi that are used as a protein supplement in foods and animal feeds. The term SCP was coined in 1966 and facilities for producing SCP from paraffin-fed yeast were built in several countries in the 1970s. Microorganisms are harvested using centrifugation or filtration and then undergo further processing. The primary advantage of SCP is the large quantity of protein it can produce through the fast growth of microorganisms. However, SCP also presents disadvantages like potential allergic reactions and increased levels of uric acid if consumed regularly.
Butter.pptx
Butter is a dairy product made by churning fresh or fermented cream or milk. It is made up of butterfat, milk proteins and water. Butter comes in a variety of forms for different purposes such as salted butter, unsalted butter, cultured butter and clarified butter.
ESCHERICHIA COLI.pptx
Escherichia coli is a rod-shaped bacteria that can be identified through cultural and biochemical tests. It is commonly found in the intestines but some strains can cause illness if they enter the bloodstream. Regular handwashing and cooking meat thoroughly can help prevent the spread of pathogenic E. coli.
S. Pneumoniae.pptx
Streptococcus pneumoniae is a bacterium that can cause pneumonia as well as other infections such as bacteremia, meningitis and otitis media. It is a leading cause of death in children and the elderly worldwide. The presentation discusses the characteristics, diseases associated with, and prevention of Streptococcus pneumoniae infections.
Spoilage of Egg and Poultry.pptx
This document discusses microbial and non-microbial spoilage that can occur in eggs during storage. It notes that shells become contaminated after laying by materials like fecal matter, and this allows microbes like Pseudomonas and Aeromonas to penetrate the shell and grow. It describes different types of spoilage bacteria can cause like green, colorless, black, pink and red rots. Molds like Penicillium can also cause pin-spot molding or fungal rotting. The document outlines some preservation methods like asepsis, heat, low temperatures, drying, preservatives and irradiation to prevent or slow spoilage.
Yogurt.pptx
Yogurt is a fermented dairy product made by bacterial fermentation of milk. It typically contains milk, bacteria, and sometimes additional ingredients like fruits. The bacteria used, usually Lactobacillus bulgaricus and Streptococcus thermophilus, ferment the lactose in the milk into lactic acid. This gives yogurt its distinctive tangy flavor and thick, creamy consistency. Yogurt provides several health benefits as it contains probiotics that aid digestion and immune function.