Which bacteria is commonly known for its role in dairy fermentation?

Lactobacillus is widely recognized for its crucial role in dairy fermentation, particularly in the production of yogurt, kefir, and various cheeses. This genus of bacteria is a type of lactic acid bacteria that ferments lactose, the sugar found in milk, into lactic acid. The increase in lactic acid decreases the pH of the milk, leading to the coagulation of milk proteins, resulting in the thickening and souring of the product. Additionally, Lactobacillus contributes to the development of flavor and texture in dairy products. Its ability to thrive in acidic environments and its health benefits, including probiotic properties, further solidify its importance in dairy fermentation processes.