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Yoghurt bacteria. Animated coloured scanning electron micrograph (SEM) of the bacteria Streptococcus thermophilus (yellow orange) and Lactobacillus bulgaricus (red) in live yoghurt. S. thermophilus are spherical, Gram-positive bacteria that often form chains. This thermophilic bacteria is capable of living at the high temperatures of 50-65 Celsius. L. bulgaricus are rod-shaped Gram-positive bacteria that grow in acid media and produce lactic acid from the fermentation of carbohydrates. Both of these bacteria are used in the manufacture of yoghurt. They are added to milk and incubated at a high temperature to produce yoghurt