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
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