Lactobacillus bulgaricus

About :

  • Lactobacillus bulgaricus is a bacterial subspecies traditionally isolated from European yogurts.

  • It is a gram-positive rod that may appear long and filamentous. It is non-motile and does not form spores. It is also non-pathogenic. It is regarded as aciduric or acidophilic, since it requires a low pH (around 5.4–4.6) to grow effectively.

  • It has complex nutritional requirements which vary according to the environment. These include carbohydrates, unsaturated fatty acids, amino acids, and vitamins.

Uses/Benefits :

  • Lactobacillus bulgaricus is commonly used as a starter for making yogurt.

  • It has also been considered a contaminant of beer due to its homofermentative production of lactic acid, an off-flavor in many styles of beer.

  • L.bulgaricus may decrease constipation symptoms.

Storage Condition :

  • Usually maintained at storage temperature of 5°C.

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