How does fungi help make sour cream?

Fungi, specifically certain molds and yeasts, play a crucial role in the fermentation process of sour cream. During production, these microorganisms ferment lactose, the sugar found in milk, into lactic acid, which thickens the cream and gives it a tangy flavor. The action of these fungi also contributes to the development of the desired texture and aroma of sour cream. Overall, fungi are essential for transforming regular cream into this popular dairy product.