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Forms Describe Process Yoghurt Making Biotechnology Microorganism Bacteria Lactobacillus

Yoghurt-making utilizes bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus, which produce lactic acid, ethanal, and extracellular polymers. These components contribute to yoghurt's characteristic thick and smooth texture, serving as an example of biotechnology.

Yoghurt-making uses bacteria like Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria produce lactic acid and ethanal, and their extracellular polymers create the thick, smooth texture of yoghurt, demonstrating a practical application of biotechnology.

Front Describe the process of yoghurt-making as an example of biotechnology.
Back
Yoghurt-making:
  • Microorganism used - bacteria, often Lactobacillus bulgaricus (forms ethanal) & Streptococcus thermophilus (forms lactic acid) both produce extracellular polymers that give yoghurt thick, smooth texture

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