Question

which microorganisms is used for the production of yoghurt​

Answer 1

Bacteria (lactobacillus)


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Answer 2

Answer:

The fermentation of lactose also produces the flavor compounds that are characteristic of yogurt. Lactobacillus bulgaricus and Streptococcus thermophilus are the only 2 cultures required by law (CFR) to be present in yogurt. Other bacterial cultures, such as Lactobacillus acidophilus, Lactobacillus subsp..

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