Question

The optimum combination (ratio) of cocci and rod-shaped bacteria in yoghurt culture should be ........

• A. 1:1
• B. 1:2
• C. 1:3
• D. 1:4

Hint:

Maintaining a 1:1 ratio ensures a synergistic relationship between the bacteria, promoting efficient yoghurt fermentation.

Answer 1

The Correct Option is A

In yoghurt production, the optimal ratio of cocci (e.g., Streptococcus thermophilus) to rod-shaped bacteria (e.g., Lactobacillus delbrueckii subsp. bulgaricus) is 1:1. This balance is crucial for proper acidification, texture development, and flavour formation during fermentation. Deviating from this ratio may impact the sensory and functional properties of the yoghurt.