 
Yoghurt. Products with 'living cultures' are sold as particularly healthy.
However, the word 'bacteria' is avoided on the label. Instead of
Lactobacillus casei one reads 'LC1'. Right: Streptococci and
precipitated particles of milk protein with irregular shape
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Even food with a high content of protein and sugar can be conserved by lactic acid fermentation. Yoghurt is formed by thermophilic bacteria at 40 to 45 °C. Pure cultures are added to assure the right fermetation process. Lactic acid produced by the bacteria causes precipitation of milk proteins as casein and solidifies the product.
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Microbes in the Kitchen
