Question

Which microorganism is used in yoghurt production?

• A. Streptococcus thermophilus
• B. Streptococcus penicillium
• C. Penicillium roqueforti
• D. Aspergillus niger

Hint:

The combination of \textit{Streptococcus thermophilus} and \textit{Lactobacillus delbrueckii} is essential for the production of yoghurt, ensuring its texture and flavor.

Answer 1

The Correct Option is A

Step 1: Role of microorganisms in yoghurt production.
Yoghurt production relies on the fermentation of milk by specific bacteria, typically starter cultures such as \textit{Streptococcus thermophilus} and \textit{Lactobacillus delbrueckii subsp. bulgaricus}. 

 

Step 2: Explanation of other microorganisms. 
Streptococcus penicillium (Option B):} Incorrect. This organism is not utilized in yoghurt production.

Penicillium roqueforti (Option C):} Incorrect. This fungus is integral to blue cheese production, not yoghurt.

Aspergillus niger (Option D):} Incorrect. This fungus is employed in the industrial synthesis of citric acid, not yoghurt. \[ \therefore \text{The correct answer is: Streptococcus thermophilus}