In 1930, Dr.Minoru Shirota, working in a microbiology lab at Kyoto Imperial University's School of Medicine, became the first in the world to succeed in culturing a strain of lactic acid bacteria beneficial to human health. This bacterium was named "Lactobacillus casei strain Shirota" after Dr.Shirota.
It was 1921 when Minoru Shirota was admitted to university to study medicine. In those days, Japan was not a wealthy nation, and many children lost their lives to Infectious Diseases and other maladies brought on by malnutrition. Deeply concerned about these conditions, Dr.Shirota was determined, while still a medical student, that he would focus his efforts on preventive medicine, and turned his attention to the study of microorganisms. He set about developing a stronger strain of lactic acid bacteria which would word to destroy the harmful bacteria living in the intestines, and therefore improve and maintain the health of human beings. The result of his efforts was the successful culturing of Lactobacillus casei strain Shirota.
Dr. Shirota then began working together with supporters to make a delicious, yet affordably priced drink incorporating the strain Shirota so that many people could enjoy the benefits of microorganisms. His dedication led to the development of Yakult, a fermented mild drink, which was introduced to the market in 1935.
Dr. Shirota was driven by a relentless dedication to good health. His passion, creativity, and inexhaustible curiosity live on today, through the continuing progress of Yakult.
Gram positive bacteria
Lactobacillus Bacteria helps by making yogut.
Lactobacillus acidophilus is a probiotic that breaks down food in the intestine. Lactobacillus GG, meanwhile, has benefits in preventing or treating intestinal infections that cause diarrhea.
Lactobacillus is a gram positive bacteria.
An Austrian doctor by the name of Ernst Moro discovered lactobacillus in 1890.
Lactobacillus casei Shirota strain was first successfully isolated from human intestines by the founder of Yakult, Dr. Minoru Shirota. See below for a related link.
pH 5 optimal growth range 25-32 degrees c
Lactobacillus acidophilus, Lactobacillus casei
no ........casien is present in milk
Gram positive bacteria
Yakult was created by a Japanese scientist and it is made by mixing skim milk with a special strain of bacteria. This bacteria is called bacterium Lactobacillus casei Shirota and along with water and skim milk are some of the ingredients that come together when making a Yakult.
It will bake the culture, and denature the proteins in the bacteria, turning them hard.
Prokaryotic. All Bacterial cells are Prokaryotic
A variety of bacteria are present in yogurt, but they are mostly ones from the genus Lactobacillus (suchas L. acidophilus and L. bulgaricus.)The main microbes are the bacteria Streptococcus thermophilus and Lactobacillus bulgaricus. There may also be other bacteria added such as Lactobacillus acidophilus and Lactobacillus casei. Lactobacillus delbruki bulgaricus.
Lactobacillaceae Bacilli Firmicutes Lactobacillales Lactobacillus Bacteria
Bacteria are used in the production of yogurt. "The yogurt starter mix begins with friendly bacteria. Streptococcus thermophilus and Lactobacillus bulgaricus or Lactobacillus acidophilus and Lactobacillus casei---are added to the warm milk" -http://www.ehow.com/how-does_5171896_do-make-yogurt.html