LACTIC ACID BACILLUS & ITS ROLE IN THE FORMATION OF CURD

                  

    LACTIC ACID BACILLUS & ITS ROLE IN THE FORMATION OF CURD

Lactic Acid Bacillus-

Its a member of Genus Lactobacillus.This is the Bacteria Which Produce Lactic Acid from Ferment able Sugars Which are Gram+ & Aerobic.This Bacteria found in Decomposing Plants & Milk Products.

Explanation-

In The End of 19th Century , Eduard Buchner observed the Formation of Ethanol & Carbon dioxide,When Cell free extract of yeast was added to an Aqueous Solution of Sugar. Thus he proved that cells are not essential for the Process. The Fermentation process was modified in Germany during First World War. For making Explosive Nitrogylcerine. Similarly,Military Armament  Programmes Discovered New Technologies in Food & Chemical Industries,Which help them win Battle in the First World War.For Example, they used the Bacteria that convert corn into acetone for making the Explosive,cordite. 
In India our ancestors developed a number of traditional fermented food in addition to curd by using yeast & bacteria.