Which of the following groups of bacteria are used in the commercial production of Yoghurt?

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: Strept