Thando Mazibuko
There are many bacterium that are fermented but here is one that is the most exciting one. If you want to read more about this bacteria you can do so.
The fermented bacterium is called the lactic acid bacteria which is used to make sour milk, also known as Maas.
Typical fermented milk include probiotic yogurt, sour milk and buttermilk, which are acidified by growth of lactic acid bacteria and Bafidobacterium spp. The fermentation process leads to a low pH(4.0-4.6), low lactose, improved digestibility and several health functionalities related to the probiotic bacteria.
Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical (cocci) bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation, giving them the common name lactic acid bacteria (LAB).
Lactic acid bacteria (LAB) are ubiquitous in fermented and non-fermented foods and are common components of the human commensal microflora. This long history of human exposure and consumption has led to the reasonable conclusion that they are generally safe. Recent attention has also focused on thei …
It is traditionally prepared by strong unpasteurized cows milk in a container or hide sack to allow it to ferment.
