Streptococcus Thermophilus and Lactobacillus Bulgaricus in Yogurt
We owe the tangy, creamy goodness of yogurt to Streptococcus Thermophilus and Lactobacillus Bulgaricus. These two bacterial species are essential in transforming milk into a nutrient-packed snack that we all know and love through fermentation. They are necessary agents of the yogurt-making process; these bacteria come together to break down lactose, and produce lactic acid, … Read more