Answer on Microbiology Question for Raquel Smedley
2) Olives. Basically inedible until they are fermented, olives are also fermented using lactic acid producing bacteria, including Lactobacillus brevis, Lactobacillus plantarum. and Leuconostoc.
3) Yogurt. Bacteria added to milk produce lactic acid that makes the yogurt sour and partially breaks down the lactose in the milk. Microbes used: Lactobacillus bulgaricus, L. acidophilus, Streptococcus thermophilus.
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