Lactobacillus bulgaricus

Lactobacillus bulgaricus

FA-P-003

Lactobacillus bulgaricus, one of the three subspecies of L. delbrueckii, is a facultatively anaerobic, non-motile and non-spore-forming, rod-shaped member of Lactic Acid Bacteria. It is regarded as aciduric or acidophilic, since it requires a low pH (around 5.4~4.6) to grow effectively. The bacterium has complex nutritional requirements. Lactobacillus bulgaricus acts synergistically with Streptococcus thermophilus as thermophilic starter cultures in the manufacturing of yoghurt. At an optimal temperature of approximately 42℃, these cultures grow fast and acidify quickly with desired organoleptic properties.

10 billion cfu/g - 300 billion cfu/g

White to light yellow powder

Keep dry and away from light, sealed and stored at the temperature -18℃ or below.

1.Improving indigestion
2.Reducing the side effects of antibiotics
3.Alleviating allergic reactions
4.Reducing Serum Cholesterol
5.Gastrointestinal health
6.Gut flora balance
7.Lactose-intolerance improvement
8.Anti-pathogenics, Anti-infections

1. Medication, HealthCare, Dietary Supplements, in forms of capsules, tablet, sachets/strips, drops etc.
2. Food applicated products, juices, gummies, chocolate, candies, bakeries etc.
3. Dairy products, like yoghurts, cheese etc.

Strain-fermentation-centrifugation-embedding-freeze drying-grinding-double embedding-semifinished product-finished product