HISTORY OF SOYMILK YOGURT Yogurt is originally a Turkish word referring to a fermented, slightly acid milk food fermented with a mixed culture of lactic acid bacteria: Lactobacillus bulgaricus and Streptococcus thermophilus ; Lactobacillus acidophilus [soyinfocenter.com]

The proposal in Wisconsin had faced only one detractor in committee (“the opponent was clearly lactose intolerant,” Mr. [nytimes.com]

A well documented health benefit of the consumption of yogurt containing live L. bulgaricus and Streptococcus thermophilus is an attenuation of lactose intolerance ( 3 ). [dx.doi.org]

[…] with good flavor, low pH (4.2), and low flatulence. [soyinfocenter.com]

The two organisms were cultivated together in liquid broth to mid-exponential phase; a glass slide was deposited in the culture for 1 h, withdrawn and rinsed five times with water and observed under an optical microscope. [doi.org]

This started an increasingly confusing period of subspecies classification and identification of L. lactis strains. [doi.org]

The motilities of Pseudomonas, Vibrio and Leptospira strains were also severely disrupted by lactose utilization by Lac. lactis. [doi.org]

Head NE, Yu H (2004) Cross-sectional analysis of clinical and environmental isolates of Pseudomonas aeruginosa : biofilm formation, virulence, and genome diversity. Infect Immun 72: 133–144. View Article Google Scholar 72. [dx.doi.org]