Curd is formed by the microbial action of which bacterium?
Choose the most appropriate answer from the options given below:

Correct option is C

Curd is formed by the microbial action of Lactobacillus sp., a genus of bacteria that converts lactose (milk sugar) into lactic acid. This process of fermentation causes the milk proteins, especially casein, to coagulate, resulting in the thickening of milk into curd. Lactobacillus bulgaricus is a common species involved in curd production.

Information Booster:

1. Lactic Acid Bacteria (LAB): Includes Lactobacillus and Streptococcus species, which play a role in milk fermentation.
2. The conversion of lactose into lactic acid lowers the pH, giving curd its tangy flavor.
3. Curd is rich in probiotics, which are beneficial for gut health.
4. Lactobacillus sp. is also used in the production of yogurt and cheese.
5. The process is a form of anaerobic respiration, as it occurs without oxygen.

Additional Knowledge:

• Salmonella sp. (a): A pathogenic bacterium responsible for foodborne illnesses like typhoid and food poisoning.
• Mycobacterium sp. (b): Includes species like Mycobacterium tuberculosis, causing tuberculosis, and is unrelated to curd production.
• Lactobacillus sp. (c): Essential in dairy fermentation, helping convert milk into curd and yogurt.
• Streptococcus sp. (d): Some species like Streptococcus thermophilus are used alongside Lactobacillus in yogurt production, but Lactobacillus is the primary bacterium in curd formation.