What are the two common strains used in yogurt production?

What are the two common strains used in yogurt production?

Yogurt is traditionally produced from milk and/or cream through the action of two particular strains of LAB – Lactobacillus bulgaricus and Streptococcus thermophilus.

Which bacteria is used in production of yoghurt?

Yogurt is a popular fermented dairy product produced by lactic acid bacteria, including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. During yogurt production, these bacteria produce lactic acid, decreasing pH and causing milk protein to coagulate.

What kinds of strains of bacteria are added to yogurt?

Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt.

What are the example of bacterial species that can be found from yoghurt?

bulgaricus to produce lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic acidic taste. Other bacteria found in yoghurt are Lactobacillus acidophilus or casei, Streptococcus salivarius subsp. thermophilus and Bifidobacterium bifidus.

What are the names of the bacteria involved in the process of yogurt making and what are their roles?

The main (starter) cultures in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. The function of the starter cultures is to ferment lactose (milk sugar) to produce lactic acid. The increase in lactic acid decreases pH and causes the milk to clot, or form the soft gel that is characteristic of yogurt.

How is bacteria used to make yogurt and cheese?

When Lactococcus lactis is added to milk, the bacterium uses enzymes to produce energy (ATP) from lactose. The lactic acid curdles the milk that then separates to form curds, which are used to produce cheese and whey.

What does Lactobacillus bulgaricus do in yogurt?

L. bulgaricus stimulates the growth of other beneficial bacteria, and thus serves as a culture starter in yogurt and probiotic manufacturing. Probiotics are commonly used to treat digestive problems.

Why is there bacteria in yogurt?

Modern yogurt production involves culturing milk with live bacteria. The bacteria produce lactic acid which coagulates the milk proteins, making yogurt thick and slightly sour in flavor. The bacterial cultures required for producing yogurt are Streptococcus thermophilus and Lactobacillus bulgaricus.

How many strains are in yogurt?

A typical yogurt-making culture contains four to six strains of bacteria. Many yogurt-makers add additional species of bacteria to the mix, such as Lactobacillus acidophilus, Bifidus regularis and Lactobacillus casei.

How many strains of probiotics are in yogurt?

The NYA has established standards for probiotics. For yogurt to be healthy, it must have at least 100 million cultures per gram at the time of manufacture. Frozen yogurt must contain 10 million cultures per gram. If these minimums are met, the Live and Active Cultures seal may be on the label.

How many strains of bacteria are in yogurt?

A typical yogurt-making culture contains four to six strains of bacteria. Each company’s exact mix of microbes, however, is a closely guarded secret.

What are the bacteria used in yogurt production?

Instead, the two bacteria used in yogurt production, Lactobacillus delbruekii sp. bulgaricus and Streptococcus thermophilus, help each other grow until they reach a stable balance. 2 Together, they transform the lactose naturally present in milk into lactic acid, creating yogurt.

Is yogurt a fermented dairy product?

Abstract Yogurt is a popular fermented dairy product produced by lactic acid bacteria, including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. During yogurt production, these bacteria produce lactic acid, decreasing pH and causing milk protein to coagulate.

What are the different types of cultures in yogurt?

Lactobacillus bulgaricus and Streptococcus thermophilus are the only 2 cultures required by law (CFR) to be present in yogurt. Other bacterial cultures, such as Lactobacillus acidophilus, Lactobacillus subsp. casei, and Bifido-bacteria may be added to yogurt as probiotic cultures.

Why is my yoghurt pasteurized before fermentation?

Yogurt is pasteurized before the starter cultures are added to ensure that the cultures remain active in the yogurt after fermentation to act as probiotics; if the yogurt is pasteurized after fermentation the cultures will be inactivated.