What micro organisms is in Buttermilk?

* LAB are Gram-positive, rod-shaped bacteria that produce lactic acid as their major fermentation product.

* In buttermilk, LAB ferment lactose, the sugar found in milk, into lactic acid. This process gives buttermilk its characteristic tangy flavor.

* Some of the most common LAB found in buttermilk include:

* Lactococcus lactis

* Lactobacillus delbrueckii subsp. bulgaricus

* Lactobacillus acidophilus

* Streptococcus thermophilus

Yeasts

* Yeasts are fungi that can grow in both aerobic and anaerobic conditions.

* In buttermilk, yeasts ferment lactose into alcohol and carbon dioxide. This process gives buttermilk its slightly yeasty flavor and bubbly texture.

* Some of the most common yeasts found in buttermilk include:

* Kluyveromyces marxianus

* Saccharomyces cerevisiae

* Candida kefyr

Other microorganisms

* In addition to LAB and yeasts, buttermilk may also contain other microorganisms, such as:

* Propionibacteria: These bacteria are responsible for the production of propionic acid, which gives buttermilk its slightly sour flavor.

* Acetic acid bacteria: These bacteria produce acetic acid, which gives buttermilk its vinegary flavor.

* Micrococci: These bacteria produce lactic acid and other organic acids, which contribute to the flavor and texture of buttermilk.