Lactobacillus Delbruecki Subsp

Lactobacillus delbrueckii subsp. bulgaricus is a type of bacteria commonly used in the production of yogurt and other fermented dairy products. It is a lactic acid bacterium that converts lactose (milk sugar) into lactic acid, contributing to the characteristic tangy flavor and texture of yogurt.

This bacterium is primarily used as a starter culture in the fermentation of milk to produce yogurt. It plays a crucial role in developing the desired flavor, aroma, and texture of yogurt and other fermented dairy products like kefir. It is also found in some probiotic supplements.

Lactobacillus delbrueckii subsp. bulgaricus is generally recognized as safe (GRAS) by the FDA for use in food. It is considered a probiotic, and some research suggests it may contribute to gut health, though more studies are needed to confirm specific benefits. Both the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated probiotics, but they do not set specific ADIs for live bacterial cultures.