Final answer:
Lactic acid bacteria used in yogurt production not only impart unique flavor and texture but also serve as a preservation mechanism through acidification.
Step-by-step explanation:
Lactic Acid Bacteria in Yogurt Production
In addition to providing yogurt with its unique flavor and texture, lactic acid-producing bacteria grant an important additional benefit during food production, namely preservation through acidification. During yogurt and cheese production, the acidic environment generated by lactic acid fermentation helps to denature the proteins in milk, allowing it to solidify. Furthermore, the lower pH created kills pathogenic bacteria, effectively preserving the food and preventing spoilage.
Lactic acid bacteria, such as Lactobacillus, Leuconostoc, and Streptococcus, are integral to this process. Eating yogurt with live cultures can contribute to good digestive health and support a balanced immune response. These bacteria also have medical importance, producing low pH environments in the body that inhibit the growth of pathogens.