the sugars found in the yogurt. Most commonly lactose
lactobacillus acidophillus,lactobacillus bulgaricus
There are two types usually found in yogurt. One is lactobacillus and it is rod shaped. The other is a streptococcus. This one is made of cocci (round like a grape) in strings or similar to pearls on a necklace.
Lactobacillus is gram positive bacteria used in making yogurt and pickles.
One of the example is the GUT FLORA. It is needed of our body to break down food remains that have not been digested earlier in the digestive system and to discourage harmful bacteria and yeasts from invading the body. It also produces beneficial substances like vitamin K.Another one is Lactobacillus acidophilus, which is a bacterium that turns milk into yogurt.
It is a rod-shaped bacteria which is usually found in yogurt.
Lactobacillus bulgaricus and streptococcus thermophilus
lactobacillus acidophillus,lactobacillus bulgaricus
Dairy yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilusbacteria. In addition, Lactobacillus acidophilus and bifidobacteria are also sometimes added during or after culturing yogurt.
The way you would prove there is Streptococcus and Lactobacillus in commercial yogurt are by:Gram Stain (both are G positive)PH levels, both release lactic acid, so the PH level should be lower than 7TasteSmelloxidase- and catalase-negativeProof,do it yourself.Eli
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
Yogurt/Yogourt/Yoghurt/Yoghourt means Perugu పెరుగు in Telugu.Yogurt is nothing but Curd in English. Lactobacillus bacteria and Streptococcus bacteria causes fermentation of milk turning it into curd.
Most yogurt production in North America is 'started' by a symbiotic blend of Streptococcus salivarius subsp. thermophilus (ST) and Lactobacillus delbrueckiisubsp. bulgaricus (LB).
There are two types usually found in yogurt. One is lactobacillus and it is rod shaped. The other is a streptococcus. This one is made of cocci (round like a grape) in strings or similar to pearls on a necklace.
The most commonly used genus in yogurt production is Lactobacillus. These bacteria ferment lactose in milk to produce lactic acid, which gives yogurt its tangy flavor and thick texture. Other genera used in yogurt production include Streptococcus, Bifidobacterium, and Lactococcus.
Milk and active cultures. Cultures include Lactobacillus bulgaricus, and Streptococcus thermophilus. Other ingredients can be sweeteners, flavoring, cream, fruit, etc.
Lactobacillus is a type of bacteria used in fermentations. It works in synergy with streptococcus to produce desired by-products needed to provide texture, good shelf-life and flavour.
Its special bacteria in yogurt. I think its called priobotics that makes the yogurt more healthier or something like that. By a school kid in dale primary. 15/11/2009.By a boy in Mrs Wilson class.The most cleverest person in Mrs Wilson's class.