SCIMAT / SCIENCE PHOTO LIBRARY SCIMAT / SCIENCE PHOTO LIBRARY
Yoghurt bacteria. Coloured scanning electron micrograph (SEM) of the bacteria Streptococcus thermophilus and Lactobacillus bulgaricus in live yoghurt. S. thermophilus (red) are spherical, Gram-positive bacteria that often form chains as seen here. This thermophile bacteria is capable of living at the high temperatures of 50-65 Celsius. L. bulgaricus (blue) are rod-shaped Gram-positive bacteria that grow in acid media and produce lactic acid from the fermentation of carbo- hydrates. Both of these bacteria are used in the manufacture of yoghurt. They are added to milk and incubated at a high temperature to produce yoghurt. Magnification: unknown.
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