Yogurt Making as a Tool to Understand Food Fermentation Process for Non-Science Participants

• Main Authors: Widya Agustinah, Renna Eliana Warjoto, Meda Canti
• Format: Article
• Language: English
• Published: American Society for Microbiology 2019-05-01
• Series: Journal of Microbiology & Biology Education
• Subjects: fermentation; lactic acid bacteria; milk; pasteurization; yogurt
• Online Access: http://jmbesubmissions.asm.org/index.php/jmbe/article/view/1662
• ISSN: 1935-7877; 1935-7885

Designing an outreach program concerning food fermentation for non-science participants offers an opportunity to introduce the basic principles of microbiology and their application in food preservation. This program can be adapted to microbiology courses at the undergraduate level to help students understand the concept of food fermentation and its process control. Yogurt is a type of fermented milk that is commercially available in Indonesia. While yogurt fermentation is usually performed in a closed fermenter and aseptically controlled room, yogurt can also be made at home by applying proper hygiene and sanitation procedures and using the lactic acid bacteria culture starters, such as Lactobacillus delbruecki ssp. bulgaricus and Streptococcus thermophilus. Yogurt making requires not only appropriate ingredients, but also an understanding on the microbiological concepts of yogurt fermentation, in order to enable control and modification of the fermentation process so that the end product is safe to consume. Through this activity, we provided training for residents of non-science background in Bogor, Indonesia, for simple and feasible homemade yogurt production using a variety of milk substrates and sources of starter culture. All participants prepared the ingredients and sanitized kitchen equipment, performed the yogurt fermentation process, and evaluated the product sensory properties. Participants were challenged to explore the differences among various yogurt batches. This activity could be completed in two days, and the recipe could be modified once the participants have understood the concept of yogurt fermentation.