| 11. | By definition, yogurt must contain two cultures : Lactobacillus bulgaricus and Streptococcus thermophilus.
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| 12. | The most commonly used culture is Lactobacillus delbrueckii bulgaricus in combination with Streptococcus thermophilus.
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| 13. | To make yogurt, lactobacillus bulgaricus and streptococcus lactic are cultured in the milk.
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| 14. | External conditions such as acidity and temperature affect the growth rates of Lactobacillus sanfrancisco.
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| 15. | But you are right to point out that Lactobacillus is usually not the problem.
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| 16. | LLD stood for " Lactobacillus lactis"
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| 17. | This suggested that " Lactobacillus rhamnosus"
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| 18. | Lactobacillus reuteri is a natural inhabitant of the gastrointestinal tract and is an excellent probiotic.
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| 19. | Some experts suggest that miso is a source of " Lactobacillus acidophilus ".
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| 20. | "Lactobacillus plantarum " is the most common bacterium used in silage inoculants.
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