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Dynamite comes in small packages indeed! Ride the wave of the Streptococcus thermophilus and Lactobacillus bulgaricus as we splash into the fascinating way in which yogurt produced.
That refreshing and acidic tingle on your tongue as you indulge in your yogurt is made by these lactic acid producing bacteria! i chose These two because of the complex but highly interesting process in which these bacteria work symbiotically to ferment yogurt.
Source: https://doi.org/10.1016/j.idairyj.2016.01.019
Sophisticated milk pasteurisation is used to ferment milk into yogurt!
Let's explore the 3 -dimensional world of Streptococcus thermophillus and Lactobacilus bulgaricus inside yougurt as they reduce the pH level to let the milk coagulate to make yogurt. what make these bacteria special?
L.bulgaricus and S.thermophillus are lactic acid producing bacteria and they work symbiotically by exchangin lactic acid and acetyldehyde (M. Gobbetti, M. Calasso, in Encyclopedia of Food Microbiology (Second Edition), 2014) which contributes to the tangy taste and the texture of the yogurt.
These two bacteria work symbiotically._ L.bulgaricus_ is stimulated by the formates of S.thermophillu_s and _S. thermophillus is stimulated by the free amino acids released by L.bulgricus in symbiotic fermentation. this symbiosis is suggested to reduce the fermentation time making the process quicker and more convenient.
Most Lactobacilus bulgaricus are considered safe and also act as a probiotic! who knew the bacteria you used to be afraid is your gut superhero.
if taken in large amounts the health implication can include:
sepsis, fungemia and Gi ischemia but these occue when taken in large doses.
Streptococcus thermophilus is a probiotic dietary supplement that is generally considered safe for most people. However, it may cause side effects such as abdominal pain, bloating, and diarrhea in some individuals.
