Question

The organisms involved in yoghurt production are:

• A. Streptococcus thermophilus
• B. Lactobacillus bulgaricus
• C. Streptococcus thermophilus & Lactobacillus bulgaricus
• D. Serratia

Hint:

For the best quality yoghurt, these two bacteria should be present in a 1:1 ratio. If one dominates, the yoghurt may become too sour or lose its characteristic aroma.

Answer 1

The Correct Option is C

The question is about identifying the microorganisms involved in the production of yoghurt. Let's analyze the options given:

1. Streptococcus thermophilus: This bacterium is actively involved in yoghurt production. It is a thermophilic lactic acid bacterium used as a starter culture.
2. Lactobacillus bulgaricus: Also involved in yoghurt production, this bacterium works alongside Streptococcus thermophilus to ferment lactose into lactic acid, giving yoghurt its distinctive taste and texture.
3. Streptococcus thermophilus & Lactobacillus bulgaricus: These two bacteria are the primary cultures used in yoghurt production. Together, they create a synergistic effect that enhances the fermentation process.
4. Serratia: This is not commonly associated with yoghurt production. It is primarily found in different environments and is not a desired bacterium for yoghurt fermentation.

Therefore, based on the cultural and fermentation roles played by these bacteria, the correct answer is that Streptococcus thermophilus & Lactobacillus bulgaricus are the microorganisms involved in yoghurt production. This combination effectively converts milk into yoghurt by fermentation.