Explain how lactic acid bacteria contribute to the texture of Indian yogurt and name one bacterial species commonly used.
Answer
They ferment lactose to lactic acid, lowering pH and causing milk proteins to coagulate, forming a smooth texture; commonly Lactobacillus delbrueckii subsp. bulgaricus.
Step-by-step solution
- Lactic acid bacteria ferment lactose to lactic acid.
- The produced lactic acid lowers the pH, inducing casein coagulation.
- Coagulation of proteins gives yogurt its smooth, firm texture.
- A common species used is Lactobacillus delbrueckii subsp. bulgaricus.
Common mistake: Thinking only acidity affects texture or confusing with yeast
Concept tested: Role of lactic acid bacteria in yogurt texture
Published · How this solution was prepared and checked
← All Microbes in Human Welfare questions