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Yogurt contains bacteria (probiotics) which ferment lactose to produce lactic acid, which lowers the pH of yogurt. Closteridium botulinum will stop the production of the toxin responsible for botulism at a pH below 4.5 If I made yogurt at my house and determined that my 100.0 mL batch contained 0.401 g of lactic acid (HC3H5O3, MW= 90.08 g/mol, pKa 3.86) and 1.42 g lactate (C3H5O3-, MW= 89.02 g/mol), can I assume that I will be safe from botulism? Why or why not? Explain.

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Yogurt contains bacteria (probiotics) which ferment lactose to produce lactic acid, which lowers the pH of yogurt.

Closteridium botulinum will stop the production of the toxin responsible for botulism at a pH below 4.5 If I made yogurt at my house and determined that my 100.0 mL batch contained 0.401 g of lactic acid (HC3H5O3, MW= 90.08 g/mol, pKa 3.86) and 1.42 g lactate (C3H5O3-, MW= 89.02 g/mol), can I assume that I will be safe from botulism? Why or why not? Explain.

 
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