Introduction
Lactobacillus bulgaricus, a strain of lactic acid bacteria, is one of the most well-known probiotic strains used in the production of fermented foods and supplements. This strain is commonly found in yogurt and other dairy products, and it is known for its positive effects on the digestive system and immune system.
Specificaiton
| Concentration | 50billion cfu/g | Gene Identification | 16S rDNA |
| Appearance | off white to yellow,Bulk Freeze-dried powder | Stability test | Yes |
| Deposit | CCTCC | Certification | ISO9001/ISO/FSSC22000/HACCP/HALAL/KOSHER |
| Vegan | Allergen free, Non GMO | Formula | Powder blend,capsules,sachet |
| Customized | Custom blend/private label | Samples | 10-20gram Available |
| Shelf life | 24 months | Patents | Yes |
| Package | 500g,1kg/foil bag | Storage | -18℃ for long time, 2-8℃ for short time |
Benefits
lactobacillus bulgaricus is its ability to promote the growth of other beneficial bacteria in the gut. This strain produces lactic acid and other acids that lower the pH of the intestinal tract, creating an environment that is inhospitable to harmful bacteria. Additionally, lactobacillus bulgaricus has been shown to help improve the body's overall immune response, which can help to protect against infections and other health problems.
Lactobacillus bulgaricus is also known for its ability to help improve digestion. This strain can help to break down lactose, a sugar found in milk, which can be beneficial for individuals who are lactose intolerant. Additionally, lactobacillus bulgaricus has been shown to help reduce the symptoms of irritable bowel syndrome and other digestive disorders.
In addition to its benefits for the digestive and immune systems, lactobacillus bulgaricus has also been shown to help support healthy skin. This strain has been found to help prevent the growth of harmful bacteria on the skin, which can lead to acne, infections, and other skin problems. Additionally, lactobacillus bulgaricus has been shown to help improve the overall appearance and texture of the skin, making it a popular ingredient in many skincare products.
Application
Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus are symbiotic. The bacteria group ferments lactose into lactic acid. With the decrease of pH value, Casein in the milk will flocculate to form a stable structure, and the milk will become sour and viscous yogurt.
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