Category: Functional Ingredients
Lactobacillus delbrueckii subsp. bulgaricus (commonly shortened to Lactobacillus bulgaricus) is a Gram-positive, rod-shaped lactic acid bacterium used primarily in yogurt fermentation, typically paired with Streptococcus thermophilus. It converts lactose to lactic acid and is used in applications such as yogurt, kefir, and other fermented dairy products.
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