How many kinds of bacteria could you find in yogurt?

1. Lactobacillus: Lactobacillus is one of the predominant bacterial species used in yogurt production. Different strains of Lactobacillus like _L. acidophilus, L. delbrueckii ssp. bulgaricus, L. helveticus, and L. rhamnosus_ are the commonly utilized lactic acid bacteria (LAB) for yogurt making.

2. Streptococcus thermophilus: This is another bacterium used in yogurt making, often accompanied by Lactobacillus cultures. Its primary role is to ferment lactose and release lactic acid, contributing to the tart flavor and texture of yogurt.