Lactococcus Lactis Bacteria In Yogurt Photograph by Scimat

Lactococcus Lactis Bacteria In Yogurt

by Scimat

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Title

Lactococcus Lactis Bacteria In Yogurt

Artist

Scimat

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Photograph - Photograph

Description

Yogurt (coagulated milk proteins, i.e., casein micelles and whey proteins) was traditionally made by culturing milk using streptococci (S. thermophilus) and lactobacilli (Lactobacillus delbrueckii var. bulgaricus). They metabolize the milk sugar, lactose, into lactic acid which reduces pH of the milk and coagulates it. Lactococci (shown L. lactis) produce less lactic acid and contribute to a less acidic modern yogurt. Enhanced SEM. Image width 8.4 micrometers. Magnification 11.900x, if the image is printed 10 cm wide.

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April 12th, 2016

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