The yogurt bacteria are usually gram-positive, which means the gram staining process dyes them
practice
a
blue
b
green
c
purple
d
pink

The staining process will dye them purple (option C)

Explanation:

Gram staining is a method of staining used to distinguish and classify bacterial species into two large groups. Those 2 groups are called Gram- positive and gram - negative groups.

This staining is based on the composition of their cell wall. Gram staining uses crystal violet to stain cell walls, iodine as a mordant, and a fuchsin or safranin counterstain to mark all bacteria.

⇒ Gram- positive bacteria are called gram - positive because they will give a positive result. This according to their cell wand. Their cell wall is typically rich with peptidoglycan and lacks the secondary membrane and lipopolysaccharide layer found in Gram-negative bacteria

Gram- positive bacteria take up the crystal violet stain used in the test, and then appear to be purple-coloured.

⇒ Gram- negative bacteria are called gram - negative because they will give a negative gram result.

Because of the presence of higher lipid content, after the alcohol-treatment, the porosity of the cell wall increases, hence the CVI complex (crystal violet – iodine) can pass through. Thus, the primary stain (crystal violet) is not retained. Gram negative bacteria will appear red or pink.

Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. (In addition, other lactobacilli and bifidobacteria). All of those bacteria are gram-positive, what means they will appear purple.

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