Which group of beneficial bacteria is commonly used in fermented dairy products?

Key Points

• Lactobacillus acidophilus is a type of beneficial bacteria commonly used in fermented dairy products.
• These bacteria help in the fermentation process by converting lactose into lactic acid, which gives yogurt and other fermented products their characteristic tangy flavor.
• Lactobacillus acidophilus also has probiotic properties, aiding in digestive health and boosting the immune system.
• Other options listed, such as Streptomyces rhizobium, Staphylococcus aureus, and Campylobacter jejuni, are either not used in dairy fermentation or are harmful pathogens.

Additional Information

• Probiotics are live microorganisms that provide health benefits when consumed in adequate amounts.
• Fermented dairy products like yogurt, kefir, and some cheeses are rich sources of probiotics.
• Probiotics can help balance the gut microbiome, improve digestion, and enhance the immune response.
• It's important to consume probiotics regularly to maintain their beneficial effects on health.