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First sentence in the article:

> Bacteria are known for breaking down lactose to make yogurt and sugar to make beer.

Why do they do this? Yeast makes alcohol, not bacteria. The people that research this stuff probably know this, so why do they feel the need to dumb stuff down for readers? It is frustrating.

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Sour beers exist, but yeast is definitely still the microorganism responsible for the alcohol content. I'm guessing the article itself wasn't written by the researchers, though.

they're referring to lactobacillus which produces some of the flavors in bread, beer, wine, yogurt, miso, kimchi from sugars, such as lactose.

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