Question

bacteria responsible for the fermentation of milk into curd a) Acctobacter b) lactobacillus c) closteridium d) Escherichia coli​

Answer 1

Answer:

B. lactobacillus

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Answer 2

Lactobacillus

Explanation:

When Lactococcus lactis is added to milk, the bacterium uses enzymes to produce energy (ATP) from lactose. The byproduct of ATP production is lactic acid. The lactic acid curdles the milk that then separates to form curds, which are used to produce cheese and whey.

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