About 'Ergo' I don't know anything. On fermentation Based on the inoculam (culture) added to the medium the conversion percentage of lactose to lactic acid is changed. Another problem is sustainability of microbes in lactic acid also plays major role. If the lactic acid concentration reaches the inhibitory concentration of microbes in such case then conversion of lactic acid will be stopped. 

Dear Zelalem,

I do not particularly know this product "Ergo". But to be a product originating from natural milk fermentation, it must contain a variety of lactic acid bacteria, present naturally in milk. Thus, the fermentation process must occur for homo- and hetero-fermentatives micro-organisms and can be formed other derivatives of fermentation products, such as, lactic acid, acetic acid, CO2 and alcohol. Thus, the conversion rate of lactose into lactic acid will depend on the presence or no of homo- and hetero-fermentatives micro-organisms and the fermentation time of the product.

In the case of homofermentativos micro-organisms, that constitute the most species of lactic acid bacteria, metabolize hexoses by the glycolytic pathway, with the ultimate reaction to reduction of pyruvic acid into lactic acid. This metabolism (1) hexose molecule may form two (2) lactic acid molecules. But you must study better which micro-organisms are involved in natural fermentation process to obtain the "Ergo".

Dear Gabriel,

Appreciated!

Depending on ambient temperature, fermentation time in manufacturing Ergo can take 1 to 3 days - the higher the ambient temperature the shorter the time elapsed to manufacture it. In addition to being served directly as fermented milk, Ergo is the basis for the production of other traditional fermented milk products such as Ethiopian Traditional Butter, Arera (defatted sour milk), and Ayib (Ethiopian cottage cheese). The most commonly isolated lactic acid bacteria involved in the fermentation include: Lactococcus gravieae; Lactococcus lactis subsp. lactis; Lactococcus cremoris, Streptococcus thermophillus, Leuconostoc cremoris, Micrococcus sp., Lactobacillus mesentroides, Lactobacillus deluburki, and lactobacillus homi. However, I didn't come across with any study that reports the level of lactose conversion to lactic acid (from milk to Ergo). This can be something that can be picked up by any interested researcher - I am ready to collaborate.

In some cases of bovine milk natural fermentation, almost all lactose is converted into lactic acid, but I'm not familiar with "Ergo".