This is one of the two most familiar organisms used in the manufacture of yogurt.
A Transient Microorganism
Lactobacillus bulgaricus is known for alleviating digestive problems (including acid reflux) and taming a runaway appetite, L. bulgaricus provides overall support to resident bacteria. Lactobacillus bulgaricus is recommended for enhanced digestibility of milk products and other proteins, production of natural antibiotic substances, inhibition of undesirable organisms, maximum effectiveness of waste disposal, colon cleansing without disrupting friendly bacteria, and effective immune enhancement. •
Studies suggest that strains of Lactobacillus bulgaricus improve the metabolism of lactose and stimulate the immune response in the intestinal tract.
Technicals: In the United States viable Lactobacillus bulgaricus culture must be added to yogurt to meet the requirements of the standard of identity.
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