Lactic Acid Bacteria (LAB), including various species of Lactobacillus, Streptococcus, and Lactococcus, are responsible for the fermentation process that leads to the production of yogurt, cheese, and other fermented milk products.
Which one of the following microbes causes acidification and curding of milk ?
Asked in UPSC NDA 2 2017 · Topic: Genetic Engineering and Biotechnology (Industrial Biotechnology: Bioreactors, Bioprocessing, Production of Biopharmaceuticals)
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