The above image is cottage cheese which is a food that undergoes the fermentation process.
The bacteria that are involved in the fermentation of cottage cheese is called lactococcus lactis.
The lactic acid bacteria are the microorganism that is involved in the fermentation of cottage cheese.
Cottage cheese is made using the food technology process called curdling, where an acid such as lemon juice is added to milk, causing it to form curds. These curds are then drained and sometimes (more often than usual) rinsed to remove a substance called whey (which is a protein found in milk), resulting in the production of cottage cheese.
The primary metabolic byproduct of fermentation produced by lactic acid bacteria is known as lactic acid production. These are often catalase-negative, gram-positive, non-spore-forming bacteria. Bacteria that produce lactic acid are essential to fermentation processes. By fermenting sugar, they create lactic acid, which enhances the flavor and preserves a variety of foods. They also have probiotic qualities that are good for human health.
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