MHT CET 202624 AprilEvening Shift
- Exam
- MHT CET
- Year
- 2026
- Date
- 24 April
- Shift
- Evening Shift
- Subject
- Biology
- Chapter
- Microbes in Human Welfare
MHT CET 2026 · 24 April · Evening Shift · Biology · Microbes in Human Welfare
Which of the following groups of bacteria are used in the...
Which of the following groups of bacteria are used in the commercial production of Yoghurt?
Options
- ALactobacillus acidophilus and Propionibacterium shermanii.
- BPenicillium roquefortii and Propionibacterium shermanii.
- CLactobacillus acidophilus and Acetobacter aceti.
- DStreptococcus thermophilus and Lactobacillus bulgaricus.
Correct answer
D. Streptococcus thermophilus and Lactobacillus bulgaricus.
Step-by-step solution
Yoghurt is a fermented milk product produced commercially by adding a starter culture containing Streptococcus thermophilus and Lactobacillus bulgaricus to milk.
These bacteria ferment the lactose in milk to produce lactic acid, which acts on milk protein to give yoghurt its texture and characteristic tart flavor.
Propionibacterium shermanii is used in the production of Swiss cheese, Penicillium roquefortii is used for Roquefort cheese, and Acetobacter aceti is used for the production of acetic acid.
Answer: Streptococcus thermophilus and Lactobacillus bulgaricus.
These bacteria ferment the lactose in milk to produce lactic acid, which acts on milk protein to give yoghurt its texture and characteristic tart flavor.
Propionibacterium shermanii is used in the production of Swiss cheese, Penicillium roquefortii is used for Roquefort cheese, and Acetobacter aceti is used for the production of acetic acid.
Answer: Streptococcus thermophilus and Lactobacillus bulgaricus.