Bulgaricus

Lactobacillus bulgaricus (often shortened to L. bulgaricus or just "Bulgaricus" on labels) is a type of lactic acid bacteria. It is a microorganism widely used as a starter culture in dairy fermentation, typically grown in a controlled environment for commercial use.

This bacterium is primarily used in the production of yogurt, often alongside Streptococcus thermophilus. It ferments lactose (milk sugar) into lactic acid, which gives yogurt its characteristic tangy flavor and thick texture. It also helps preserve the milk and contributes to the product's shelf life.

Lactobacillus bulgaricus is generally recognized as safe (GRAS) by the FDA for use in food, particularly fermented dairy products. It is considered a probiotic, and while specific health claims are usually made for the final food product, it is associated with supporting digestive health. JECFA has evaluated various Lactobacillus species and generally considers them safe for consumption. There are no notable controversies regarding its safety as a food ingredient.