A low oxygen level is required for yogurt production because lactobacillus bacteria carried out lactate fermentation under less oxygen availability and synthesize yogurt during the process.
Yogurt may be defined as a semi-solid fermented food from milk that is further catalyzed by lactobacillus and other bacterial species.
This process of lactic acid fermentation is carried out anaerobically. The microorganisms responsible for such processes thrive under less oxygen availability.
Therefore, a low oxygen level is required for yogurt production because lactobacillus bacteria carried out lactate fermentation under less oxygen availability and synthesize yogurt during the process.
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