Lactobacillus bulgaricus
Lactobacillus Bulgaricus is named after the Bulgarians who used the bacteria to make fermented milk. Lactobacillus bulgaricus is a gram positive, non motile, non spore forming bacterium. It is one of several bacteria used as a starter for making yoghurt.
Benefits of Lactobacillus bulgaricus
- Decreases diarrhea (rotavirus and non-rotavirus)
- Enhances immunity
- Decreases Irritable bowel syndrome
- Reduces cholesterol levels, helps in the metabolism of lipids
- Inhibits pathogenic bacteria
- Prevents proliferation of pathogenic microorganisms in the gut
| Description | Cream to brown coloured powder with characteristic odour |
| Identification | Gram positive cocci |
| Water activity (aW) | Not more than 1.0 |
| Standard concentration | 20/50/100 Billion cfu/g |
| Pathogens: Escherichia coli Salmonella species Staphylococcus aureus Pseudomonas aeruginosa |
Should be absent/10g Should be absent/10g Should be absent/g Should be absent/g |
| Yeast & Mould Count | Not more than 100 cfu/g |