Active Ingredient History

  • Now
Lactobacillus delbrueckii subsp. bulgaricus is one of over 200 published species in the Lactobacillus genome complex (LGC) and is the main bacterium used for the production of yogurt. It also plays a crucial role in the ripening of some cheeses, as well as in other processes involving naturally fermented products. It is defined as homofermentive lactic acid bacteria due to lactic acid being the single end product of its carbohydrate digestion. It is also considered a probiotic.   Wikipedia

More Chemistry
lactobacillus delbruckii lactis | lactobacillus delbrueckii | lactobacillus delbrueckii subsp. bulgaricus | lactobacillus delbrueckii subspecies bulgaricus lb-51 | probiotic | vsl #3 | vsl#3


Data collection and curation is an ongoing process for CDEK - if you notice any information here to be missing or incorrect, please let us know! When possible, please include a source URL (we verify all data prior to inclusion).

Report issue