Lactic acid bacteria, particularly species of Lactobacillus, are primarily responsible for the fermentation process that converts milk into curd (yogurt). These bacteria produce lactic acid, which causes the milk proteins to coagulate and gives curd its characteristic sour taste and texture.
In curd, which bacteria are found in abundance ?
Asked in Assistant Conservator of Forest Exam 2019 · Topic: Bacterial Diseases (Modes of transmission of bacterial infections)
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