Hello, I'm a High School student from Spain, and in the last year of high school we have to present a final project. My topic was yogurt fermentation and the study of the different techiques of microorganisms recounting, traditional recounting and spectrophotomery.
I have to make a comparison between both techniques, analizing samples from different moments of the fermentation and growth of bacteria. The problem is that with spectrophotometry you cannot put just the yogurt and analyze the quantity of bacteria because I need the bacteria isolated from the rest of yogurt to do the spectrophotometry. If anyone can give me any tips and say me how I could do it, I'd be very pleased.
I have to do also a analysis of the rise of PH while the lactic acid is being formed. Can you recommend me other things I could analyze from yogurt fermentation?