Journal of Food: Microbiology, Safety & Hygiene
Open Access

Abstract

Role of Fermentation by using Streptococcus lactis and Lactobacillus plantarum of yogurt

Vicky M Jakob*

Yogurt, a staple in diets worldwide, owes its unique characteristics to the intricate interplay of microorganisms, particularly Streptococcus lactis and Lactobacillus plantarum. These bacteria are integral to the fermentation process that transforms milk into the creamy, tangy product enjoyed for its taste and purported health benefits. Understanding the roles and contributions of Streptococcus lactis and Lactobacillus plantarum in yogurt production not only highlights their significance in the food industry but also underscores their potential impact on human health. This article explores the scientific intricacies of these bacteria in yogurt, examining their fermentation mechanisms, health-promoting properties, and implications for product quality and consumer choice. By delving into the microbial dynamics behind yogurt production, we uncover the symbiotic relationship between science and tradition in creating a beloved and nutritionally beneficial dairy product.

Published Date: 2024-10-10; Received Date: 2024-09-09