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Streptococcus thermophilus Bacteria in yogurt. Yogurt is made from milk that had been heated to 85-90 degrees C, cooled to about 40 degreees C, and inoculated with Lactobacillus bulgaricus (not seen here) and Streptococcus thermophilus bacteria and cultured. The bacteria produce lactic acid which coagulates the milk and produces yogurt. SEM X7815.