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the bacteria produce lactic acid which coagulates the milk proteins

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Lactose is a carbohydrate converted into lactic acid by bacteria

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Bacterium is acidophillic

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Lactic acid made in anaerobic respiration curdles milk

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Lactic acid made in anaerobic respiration curdles milk

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Lactose is a carbohydrate converted into lactic acid by bacteria

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Lactose is a carbohydrate converted into lactic acid by bacteria

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Pasteurisation at 95 degrees for 20 minutes kills pathogenic bacteria

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Pasteurisation at 95 degrees for 20 minutes kills pathogenic bacteria

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bio yoghurts contain live bacteria such as lactobacillus acidophilus

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Streptococcus thermophilus- gram positive
optimal growth temp is 35-42C

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Lactobacillus outcompetes bad bacteria i.e clostridia

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Lactobacillus outcompetes bad bacteria i.e clostridia

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Produces lactic acid anaerobically

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Main bacteria = gram positive rod morphology

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Health benefit - Probiotics

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Lactobacillus Bulgaricus - gram positive rod shaped morphology

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Lactobacillus Bulgaricus - gram positive rod shaped morphology

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Lactobacillus Delbrueckii Bulgaricus is commonly used with streptococcus thermophilus as an inoculum for making yoghurt.

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Lactobacillus Bulgaricus (Main bacterium)
Anaerobic respirator
Acidophilic

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Lactobacillus Bulgaricus is acidophilic