Q. Which one of the following combinations of microbes is responsible for the formation and flavor of yoghurt?
A) $Lactobacillus\ casei$ and $Streptococcus\ thermophillus$
B) $Rhizobium\ meliloti$ and $Azotobacter\$sp
C) $Edoboiquerilluers\ ruburn$ and $Sciencealla\ typhosa$
D) $Bacillus\ subtilis$ and $Escherichia\ coli$
Explanation
Yoghurt consists of pasteurized homogenized whole milk that is incubated with $Streptococcus\ thermophillus,\ Lactobacillus\ bulgaricus$ or $Lactobacillus\ casei.$
Reviewed by Dr. Abubacker
Physics Educator & NEET/JEE Specialist
Ph.D. in Physics with 19+ years of teaching experience.