Bulgaricus & Thermophilus

Lactobacillus bulgaricus and Streptococcus thermophilus are two types of bacteria commonly used to make yogurt. They are naturally found in the digestive tracts of humans and animals. These bacteria ferment lactose (milk sugar) into lactic acid, which gives yogurt its characteristic tangy flavor and thick texture.

These bacteria are essential for yogurt production, acting as starter cultures. They ferment milk sugars, producing lactic acid that thickens the milk and creates the tangy taste. They are found almost exclusively in yogurt and other fermented dairy products.

Lactobacillus bulgaricus and Streptococcus thermophilus are considered Generally Recognized As Safe (GRAS) by the FDA for use in food. They are known probiotics, meaning they may offer health benefits when consumed as part of a balanced diet. While not a regulatory body, the World Health Organization (WHO) and Food and Agriculture Organization (FAO) of the UN have evaluated probiotics, recognizing their potential benefits. Evidence suggests these bacteria can aid digestion and support gut health.