Lactobacillus bulgaricus (L. bulgaricus) was originally discovered in 1905 as a crucial element of Bulgarian yogurt by Dr. Stamen Grigorov. He attributed some general health benefits to it. Since then, numerous studies have shown that it is not only one of the two bacteria required for yogurt, but it has numerous beneficial probiotic properties in the human body.
It is one of the two active bacteria (the other one being Streptococcus thermophilus) that are required by the FDA in the US in order for a dairy product to be labeled as "yogurt".
L. bulgaricus is one of those probiotic bacteria that is called one name but is really technically another. In this case, the scientific name is Lactobacillus delbrueckii subspecies bulgaricus. You won’t see that long name on food and supplement products, however, so the common name is used on this website.
Like most probiotics, the characteristics of L. bulgaricus strains are strain-specific. Most of them have adapted to the types of milk used, be that sheep, goat, yak, cow, etc. and they are highly suited to survive in milk because they prefer to use lactose as food.
Since this species of bacteria is used as one of the essential microbes in yogurt, you can guess that it is generally considered to be safe. It is on the European QPS (Qualified Presumption of Safety) list.
Since they use lactose as food, one of the biggest benefits of L. bulgaricus is improved lactose digestion and reduction or elimination of symptoms of lactose intolerance in individuals.
In general, L. bulgaricus bacteria:
L. bulgaricus (live) is found in unheated cultured dairy products such as yogurt (but not yogurt-covered pretzels or nuts). The strain used in the yogurt will determine if the yogurt is aromatic and tart or more tart and flat. It may also be found in other cultured or fermented products. Read labels.
As a yogurt starter, you can find it in:
As a probiotic supplement, it is found in multi-species products such as:
, a 24 billion shelf-stable product with 10 strains of probiotic bacteria including 100 million CFU of an undisclosed strain of L. bulgaricus (May contain milk protein. Free of gluten, yeast, wheat, corn and soy)
See my review of iFlora here.
Please, DO NOT steal any content on this website. Instead, provide a link to the pages. I provide original, informative content for my readers and you should do the same.
Thanks for visiting this site! If you've enjoyed reading this page or have found the information to be useful to you, please "like", tweet about it, or share it so others can benefit, too.
Sometimes Facebook takes a few seconds for Facebook commenting to load on mobile devices OR Facebook temporarily does not allow comments on a page. If this happens to you, I apologize in advance. Waiting a few seconds or commenting on other pages may work just fine. Thanks for your understanding!
Comment with Disqus (including as a guest), Twitter or Google accounts:
If you are one of my many readers without a Facebook account, you can still comment.
Disclaimer: The information contained in this site is educational in nature and is not intended as diagnosis, treatment, prescription or cure for any physical or mental disease, nor is it intended as a substitute for regular medical care. Consult with your doctor regarding any health or medical concerns you may have.
Subscribe to my monthly newsletter with news you can use to transform your health!
Get some help with weight loss and using cultured foods and drinks with my free report: "A Shocking Meal Plan for Weight Loss" when you sign up for my monthly newsletter, "Nutritionist Notes."
Some competitors of SBI are posting fake negative reviews of SBI. If you are considering creating your own website business, I highly recommend SBI!