The Following Live Cultures: Lactobacillus Bulgaricus

Lactobacillus bulgaricus is a type of bacteria that naturally lives in the digestive tract of humans and animals. It is commonly used in the production of yogurt and other fermented dairy products. The bacteria ferment lactose (milk sugar) into lactic acid, which gives yogurt its characteristic tangy flavor and thick texture.

Lactobacillus bulgaricus is added to foods as a live culture to aid in fermentation and to provide probiotic benefits. It is most frequently found in yogurt, kefir, and other cultured dairy products. It can also be found in some deli salads and frozen desserts where it contributes to flavor and texture.

Lactobacillus bulgaricus is generally recognized as safe (GRAS) by the FDA for use in food. It is considered a probiotic, meaning it may offer health benefits when consumed as part of a balanced diet, though specific health claims require further scientific evidence. International bodies like JECFA and EFSA have evaluated probiotics, but do not set specific limits for live cultures like L. bulgaricus. Evidence on the health effects of probiotics is ongoing and sometimes mixed.