Lactobacillus Bulgaricus
Snapshot
Lactobacillus bulgaricus is a probiotic lactic acid bacterium used to ferment dairy products and support gut microbiota balance, digestion, and immune health.
What is Lactobacillus bulgaricus?
Lactobacillus bulgaricus is a Gram-positive, rod-shaped bacterium primarily found in yogurt and fermented dairy. It produces lactic acid and various enzymes that contribute to gastrointestinal health.
Where It Comes From
Originally isolated from Bulgarian yogurt, L. bulgaricus is cultivated through microbial fermentation of milk and is included in many probiotic and yogurt cultures worldwide.
Key Nutrients & Compounds
Supplemental L. bulgaricus provides live bacteria (CFU counts) that produce lactic acid, bacteriocins, and exopolysaccharides, promoting a healthy intestinal environment.
Health Benefits
L. bulgaricus supports digestive balance by aiding lactose digestion; enhances gut barrier function; modulates the immune response; and may reduce symptoms of gastrointestinal disorders.
Recommended Dosage
Probiotic products typically provide 1–10 billion CFU per serving; consume daily with meals; follow specific product dosing instructions for optimal viability.
How to Use It
Take with dairy or non-dairy foods; avoid excessive heat or acidity that can reduce viability; store according to manufacturer’s instructions, usually refrigerated.
Who Should Use It?
Individuals seeking to support gut health, improve lactose tolerance, or enhance immune resilience; those recovering from antibiotic therapy may benefit from regular intake.
Possible Interactions or Cautions
Generally safe; those with severe immunocompromise or leaky gut syndrome should consult a healthcare provider; rare reports of infection in highly vulnerable patients.
Final Thoughts
Lactobacillus bulgaricus is a cornerstone probiotic for digestive and immune support, especially useful in fermented dairy products and targeted supplementation.
Scientific Studies
Savaiano DA. Lactose digestion from yogurt: mechanism and relevance. Am J Clin Nutr. 2014;99(5 Suppl):1251S–1255S. https://doi.org/10.3945/ajcn.113.073021
Kilic AO, Buyukunal S, Karabudak B. Effects of Lactobacillus bulgaricus on gut microbiota and host health. World J Gastroenterol. 2015;21(3):1017–1026. https://doi.org/10.3748/wjg.v21.i3.1017
Misiewicz JJ, Woolner JT, Spencer JM. Lactose breath hydrogen curve after ingestion of a digestive enzyme. Dig Dis Sci. 1975;20(10):805–811. https://doi.org/10.1007/BF01360824