The true statement regarding the anaerobic organisms in yogurt is:
The bacteria in yogurt undergo fermentation.
Yogurt is made using specific strains of bacteria, such as Lactobacillus and Streptococcus, which ferment lactose (the sugar found in milk) into lactic acid. This process is anaerobic, meaning it occurs in the absence of oxygen. The other statements provided are not accurate for the bacteria found in yogurt.