Which food products are commonly made using beneficial bacteria?

Beneficial bacteria play a crucial role in the fermentation process, which is fundamental to producing various dairy products. Yogurt and cheese are prime examples of foods that rely on specific strains of beneficial bacteria for their creation. In yogurt-making, bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus ferment lactose, the sugar found in milk, converting it into lactic acid. This process not only thickens the milk but also imparts a characteristic tangy flavor and promotes the growth of a probiotic population that is beneficial for gut health.

Similarly, in the cheese-making process, various strains of bacteria are used depending on the type of cheese being produced. These bacteria help in the fermentation and aging processes, contributing to the texture, flavor, and preservation of the cheese. The presence of beneficial bacteria in yogurt and cheese not only enhances their taste and texture but also provides health benefits by promoting a balanced microbiome.

Other options do not prominently involve beneficial bacteria in their production processes. While bread does often use yeast for fermentation, it typically does not utilize the specific strains of bacteria that are vital for yogurt and cheese. Therefore, yogurt and cheese are the most direct answers reflecting the role of beneficial bacteria in food production.