Streptococcus thermophilus and Lactobacillus bulgaricus contribute to the flavor of yogurt by producing diacetyl during the fermentation of lactose.

Question

Quizplus · Accepted Answer

Streptococcus thermophilus and Lactobacillus bulgaricus are responsible for the fermentation of lactose in milk to produce lactic acid. However, they also produce diacetyl as a byproduct, which contributes to the characteristic flavor of yogurt.

Streptococcus Thermophilus and Lactobacillus Bulgaricus Contribute to the Flavor of Yogurt