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