Live And Active Cultures: Lactobacillus Bulgaricus

Lactobacillus bulgaricus is a type of bacteria naturally found in the digestive tract of humans and animals. It is commonly used in the production of yogurt, where it ferments lactose (milk sugar) into lactic acid. This process gives yogurt its characteristic tangy flavor and helps to thicken its texture.

Lactobacillus bulgaricus is added to foods as a 'live and active culture' to aid in fermentation and improve texture and flavor. It is most commonly found in yogurt and other fermented dairy products. It contributes to the characteristic sour taste and creamy consistency of these foods.

Lactobacillus bulgaricus is generally recognized as safe (GRAS) by the FDA for use in food. It is a probiotic, meaning it may provide health benefits when consumed as part of a balanced diet. Some research suggests probiotics may support gut health, but evidence is mixed and more studies are needed. JECFA has evaluated it and set an acceptable daily intake.