What kind of experiment would you run to produce dairy products using bacteria called Lactobacillus? What is Lactobacillus and how much do we use it in current times? Is the experiment you would run costly? Would you be able to reduce these costs? What are the modern lab test techniques used to ferment dairy products? Are Lactobacillus involved in this chemical/biological procedure? Investigate Lactobacillus and its use in experimental science and production and write an experimental narrative on this subject.
