Bulgaricus

Lactobacillus bulgaricus is a lactic acid bacterium commonly used in the production of yogurt. It is a Gram-positive, facultative anaerobe that ferments lactose into lactic acid, contributing to the characteristic tangy flavour and texture of yogurt.

L. bulgaricus is primarily used as a live culture in the production of fermented dairy products, most notably yogurt. Its fermentation process breaks down lactose and produces lactic acid, which helps to thicken the milk and create the desired sour taste. It is often used in combination with other bacterial strains, such as Streptococcus thermophilus, to achieve specific flavour profiles and textures in yogurts and other fermented milk products.

Lactobacillus bulgaricus is not considered a food additive in the UK when used as a live culture in fermented foods like yogurt. It is a naturally occurring microorganism. Probiotics, including L. bulgaricus strains, are often consumed for their potential benefits to gut health, although scientific evidence for specific health benefits can vary. Regulatory bodies like the European Food Safety Authority (EFSA) have evaluated the safety of various probiotic strains, generally concluding they are safe when consumed at typical levels found in foods. There are no widespread controversies regarding its safety in food.