Which one of the following combinations of organisms are responsible for the formation and flavour of yoghurt gt

Options

A. Lactobacillus bulgaricus and streptococcus thermophilus
B. Rhizobium melioti and Aztobactor
C. Bacillus subtillis and Escherichia coli
D. Bacillus megathermus and Xanthomonas species

Answer

A

Explanation

Yoghut (yogurt) is produced by curdling milk with the help of Streptococcus thermophillus and Lactobacillus bulgaricus. The temperature is maintained at about `45^(@)C (40^(@) - 60^(@)C)` for four hours. It has a flavour of lactic acid and acetaldehyde.