Lactobacillus bulgaricus

Lactobacillus bulgaricus is a species of lactic acid bacteria. It is a Gram-positive, non-spore-forming, rod-shaped bacterium that is commonly used in the production of yogurt. It is naturally found in the digestive and oral tracts of humans and other mammals.

Lactobacillus bulgaricus is primarily used as a starter culture in the production of yogurt, where it ferments lactose into lactic acid. This process gives yogurt its characteristic tangy flavour and helps to thicken its texture. It is commonly found in various yogurt products, including plain, Greek-style, and fruit-flavoured yogurts.

Lactobacillus bulgaricus is not listed as a food additive on the Register of Food Additive Authorisations, indicating it is used as a live culture or processing aid. It is considered a probiotic, and some research suggests that live cultures like L. bulgaricus may contribute to gut health. However, the scientific evidence for specific health benefits in humans is still developing, and effects can vary between individuals. EFSA has evaluated various bacterial strains for their probiotic properties, but specific evaluations for L. bulgaricus in this context are ongoing or strain-dependent.