Question

The bacteria which can be seen in the buttermilk is
A. Lactobacillus
B. Clostridium
C. Rhizobium
D. None of the above

Answer 1

It is converted into curd when a tiny amount of starter culture is applied to the milk. Any of the dairy products that are made by adding a starter culture, also known as bacteria, are sour cream. The bacterium is a gram-positive, anaerobic bacterium that converts lactose from milk to lactic acid.

Complete answer:
By a mechanism called bacterial fermentation, milk is converted to curd. To curdle the milk, the starter culture also referred to as the inoculum, is added. The Lactobacillus is a gram-positive, anaerobic bacterium that converts to lactic acid the lactose contained in the milk and digests to make the curd the milk protein known as casein. Lactic acid adds to the curd's sour taste and improves the curd's nutritional value by increasing the amount of vitamin B12.

Buttermilk is a milk beverage. Originally, the substance left behind after churning butter out of cultured cream was buttermilk. This form of buttermilk is now specifically referred to as traditional buttermilk and cultured buttermilk is known as the fermented dairy product. This is produced from cow's milk and has a distinctly intense sour taste caused by lactic acid bacteria. Either of two species of bacteria is used to produce this variant, either Lactococcus lactis or Lactobacillus bulgaricus , which produces more tartness.

So, A-"Lactobacillus " is the correct alternative.

Note: Bacterial fermentation is characterized as the process by which bacteria break up organic compounds by anaerobic respiration into simpler substances. Bacteria of Lactobacillus make curd and various bacterial strains called bulgaricus and streptococcus species prepare yogurt.