What is Lactobacillus?

Lactobacillus is a genus of bacteria that plays a crucial role in yogurt production. These beneficial bacteria are known for their ability to ferment lactose, the sugar found in milk, into lactic acid. This process not only helps in the preservation of the yogurt by lowering its pH, which inhibits the growth of harmful bacteria, but it also contributes to the characteristic tangy flavor and creamy texture of yogurt. Lactobacillus species are vital for creating the probiotics that are beneficial for gut health, making them an essential component of yogurt and other fermented dairy products.