What type of organism is used to manufacture yogurt anaerobically?

Yogurt is primarily manufactured using specific bacteria, most commonly Lactobacillus bulgaricus and Streptococcus thermophilus. These microorganisms ferment lactose, the sugar found in milk, into lactic acid, which thickens the milk and gives yogurt its characteristic tangy flavor. This fermentation process occurs anaerobically, meaning it takes place without oxygen.