Topic

Yogurt Fermentation (Common Microbes, Impact on and the Trends in the Fermentation Process)

Instructions

Discuss the process of yogurt fermentation.

Answer preview

Yogurt is a popular, highly nutritious dairy product that is produced through fermentation, through the activity of varied lactic acid bacteria, most notably Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus. Fermentation is a vital process in the production of yogurt. The bacteria act on milk, with the fermentation process being initiated by starter cultures. The bacterial strains, which react differently depending on the active enzymes, metabolize the protein, fat and other components in milk, yielding soured yogurt. Lactobacillus bulgaricus and Streptococcus thermophiles had an associative proteolytic activity in milk. Existing research shows that the combined cultures have better metabolic activity, and could be a useful strategy for optimizing the fermentative processes in the dairy industries.

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