Which group is responsible for formation and flavour of yogurt?

Bacillus megathermus and Xanthomonas sp.

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Bacillus subtilis and E.coli

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Rhizobium meliloti and Azotobacter

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Lactobacillus casei and Streptococcus thermophilus

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Solution

The correct option is C Lactobacillus casei and Streptococcus thermophilus
Lactobacillus casei and Streptococcus thermophilus that are capable of lactic acid fermentation are used in the flavouring of yogurt.
Correct answer-D

Suggest Corrections

	I		II
p	Thiobacillus denitrificans	i	Nitrogen fixation
q	Nitrosomonas	ii	Ammonification
r	Azotobacter	iii	Nitrification
s	Bacillus vulgaris	iv	Denitrification