Question

During yogurt production, do you think all three cultures (L. bulgaricus, S. thermophilus, Bifidobacterium lactis DN-173 010) were added at the same time or separately? Why or why not?

Answer 1

Yogurt is fermented milk product which is made up from L.bulgaricus and S.thermophilus. These two organisms have a symbiont association during the formation of yogurt, with the ratio of both the bacteria constantly changing in a mixture. So L.bulgaricus and S.thermophilus should be put at same time . The next bacteria which is mentioned in the question is Bifidobacterium which is a probiotic agent and make the yogurt probiotic ,and can be added with the starting culture or during the yogurt formation.