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Dadiah is a traditional fermented milk of West Sumatra, Indonesia prepared with fresh, raw, and unheated buffalo milk. Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been made by fermenting milk with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc.
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Lactobacillus is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. [2] [3] Until 2020, the genus Lactobacillus comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera (see § Taxonomy below).
Lactobacillus bulgaricus colonies grown on China Blue Lactose Agar, after anaerobic incubation. Lactobacillus bulgaricus is the main bacterium used for the production of yogurt . It also plays a crucial role in the ripening of some cheeses , [ 3 ] as well as in other processes involving naturally fermented products.
The Lactobacillaceae are a family of lactic acid bacteria. [3] It is the only family in the lactic acid bacteria which includes homofermentative and heterofermentative organisms; [4] in the Lactobacillaceae, the pathway used for hexose fermentation is a genus-specific trait.
Although yeast and bacteria have been used in dairy products for fermenting purposes for centuries, the investigation and choice of a microorganism as a fermenting agent based on its health benefits was novel at the time. [5] Today the probiotic culture is used in the LC1 yogurt products by Nestlé.
L. acidophilus must exist in concentrations of 10^5 - 10^6 c.f.u (colony-forming units) per mL in order for these effects to be seen. [8] A study conducted at the Wake Forest School of Medicine examined the effects of L. acidophilus on the structure and composition of the gut microbiome of mice with respect to the age of the mice.
Leuconostoc lactis is a Gram-positive, non-motile, lactic acid bacterium that thrive best in acidic conditions and moderate temperatures. [2] [1] L. lactis is capable of acidifying culture media through lactose fermentation to pH levels of 4.0-4.1, and milk to levels below 5.4. [4]