Without Lactobacillus bacteria, we would not have yoghurt, cheese, pickles, or chocolate. These rod-shaped bacteria eat milk sugar, or lactose, and turn it into lactic acid. The acid gives these foods their sour flavor. It also helps keep them fresh. Lactic acid made by Lactobacillus bulgaricus helps curdle milk into yoghurt.
- “Lactobacillus delbrueckii subsp.bulgaricus.” Wikipedia, The Free Encyclopedia Available from: http://en.wikipedia.org/wiki/Lactobacillus_delbrueckii_subsp._bulgaricus
- “Lactobacillus.” Wikipedia, The Free Encyclopedia. Available from: http://en.wikipedia.org/wiki/Lactobacillus
- “Yoghurt.” Wikipedia, The Free Encyclopedia. Available from: http://en.wikipedia.org/wiki/Yoghurt