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Food Preservation and Microbial Fermentation
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Which of the following microorganisms is commonly used in the fermentation of milk to produce yogurt?
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A
Lactobacillus acidophilus
💡 Explanation:
Lactobacillus acidophilus is a lactic acid bacteria commonly used in the fermentation of milk to produce yogurt. It converts lactose into lactic acid, giving yogurt its characteristic tangy flavor and texture.