Microbes in the Kitchen


Yoghurt. Products with 'living cultures' are sold as particularly
healthy. However, the word 'bacteria' is avoided on the label.
Instead of Lactobacillus casei one reads 'LC1'. Right: Streptococci
and precipitated particles of milk protein with irregular shape
Even food with a high content of protein and sugar can be conserved by lactic acid fermentation. Yoghurt is formed by thermophilic bacteria at 40 to 45 °C. Pure cultures are added to assure the right fermetation process. Lactic acid produced by the bacteria causes precipitation of milk proteins as casein and solidifies the product.
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