Delbrueckii Ssp Bulgaricus
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What it is
Lactobacillus delbrueckii subspecies bulgaricus is a bacterium commonly used in the production of yogurt. It is one of the two main bacterial species, along with Streptococcus thermophilus, that ferment lactose in milk into lactic acid, which thickens the milk and gives yogurt its characteristic tangy flavor.
Why it's used
This bacterium is added to milk to initiate the fermentation process in yogurt production. It contributes to the texture and flavor profile of yogurt, and is often included in probiotic yogurts for its potential gut health benefits.
Health notes
Lactobacillus delbrueckii subspecies bulgaricus is generally recognized as safe (GRAS) by the FDA for use in food. It is a common probiotic, and some research suggests it may contribute to digestive health. International bodies like EFSA have evaluated lactic acid bacteria, and JECFA has evaluated lactic acid, which is a product of this bacterium's metabolism. Evidence on specific health benefits is ongoing and varies.
Allergen info
Not a major allergen. It is a bacterium and not derived from any of the nine FDA major allergens.