Lactobacillus Bulgaricus 1 Billion Cfu

Lactobacillus bulgaricus is a type of bacteria commonly used in food production. It is naturally found in the digestive tract of humans and animals and is also present in milk. It is typically grown in a laboratory setting for use as a starter culture in dairy products.

This bacterium is most famous for its role in making yogurt, where it ferments lactose (milk sugar) into lactic acid. This process gives yogurt its characteristic tangy flavor and thick texture. It is also added to some other fermented foods and dietary supplements.

Lactobacillus bulgaricus is generally recognized as safe (GRAS) by the FDA for use in food. It is considered a probiotic, meaning it may provide health benefits when consumed in adequate amounts, particularly for gut health. International bodies like JECFA and EFSA have evaluated probiotics, but specific evaluations for L. bulgaricus are often part of broader assessments of live cultures.