Lactobacillus bulgaricus powder

Lactobacillus Bulgaricus Probiotic: The Time-Honored Starter for Gut & Dairy Wellness

Product Overview

Lactobacillus bulgaricus is a legendary probiotic strain, renowned as an essential starter culture for yogurt and a powerful supporter of digestive health. With a history of safe consumption spanning centuries, this robust bacterium is a cornerstone of both traditional and modern functional foods. We supply high-viability Lactobacillus bulgaricus strains, essential for dairy fermentation and effective probiotic formulations. Known for its synergistic relationship with Streptococcus thermophilus, it rapidly acidifies products and delivers potent health benefits. We offer this foundational probiotic in two practical potencies: 50 billion CFU and 100 billion CFU, catering to both fermentation and supplemental applications.

Technical Advantages

Our Lactobacillus bulgaricus is selected for its exceptional performance and health-promoting properties:

Rapid Acid Production: Excellently ferments lactose into lactic acid, quickly lowering pH to create an undesirable environment for spoilage organisms and pathogens.

Powerful Proteolytic Activity: Breaks down milk proteins into bioactive peptides and free amino acids, enhancing digestibility and releasing compounds with potential health benefits.

Synergistic with S. thermophilus: Creates a powerful symbiotic relationship that accelerates fermentation and improves the final product's texture and flavor profile.

Dual-Potency Options: Choose between 50B CFU for efficient fermentation or 100B CFU for high-potency dietary supplements, providing formulation flexibility.

Gut Environment Modulation: Survives transit to the intestine where it can help balance gut microbiota and support overall digestive function.

Application Scenarios

Lactobacillus bulgaricus is uniquely versatile, serving both industrial and wellness markets:

Dairy Fermentation Starter Cultures: The indispensable core ingredient for producing yogurts, fermented milks, and other dairy products.

Digestive Health Supplements: Used in probiotic capsules and powders, often in combination with other strains, to support lactose digestion and gut flora balance.

Functional Food & Beverage Fortification: Added to both dairy and non-dairy products to enhance their probiotic content and functional health claims.

Traditional & Artisanal Fermentation: Ideal for small-batch and specialty fermented product producers seeking authentic cultures.

Product Specifications

We provide Lactobacillus bulgaricus in two distinct CFU strengths to meet your specific production needs:

50 Billion CFU: The optimal choice for dairy fermentation processes and standard food fortification applications.

100 Billion CFU: Designed for high-potency dietary supplements requiring a robust CFU count for digestive health benefits.

Available in bulk frozen pellets or lyophilized powder. Customized formats and private labeling options are available. Contact us for detailed specifications and pricing.

Frequently Asked Questions (FAQ)

1. What is the primary role of Lactobacillus bulgaricus in yogurt making?

L. bulgaricus works synergistically with Streptococcus thermophilus to ferment lactose into lactic acid, which causes milk to coagulate and develop yogurt's characteristic tangy flavor and thick texture.

2. Can people with lactose intolerance consume products with L. bulgaricus?

Yes. The fermentation process significantly reduces lactose content. Additionally, L. bulgaricus produces beta-galactosidase, an enzyme that helps break down lactose, making fermented dairy products easier to digest for those with lactose sensitivity.

3. What's the difference between your 50B and 100B CFU options?

The 50B CFU is optimized for cost-effective fermentation where bacteria will multiply during the process. The 100B CFU is designed for dietary supplements where a high initial dose is required to deliver guaranteed probiotic benefits to the consumer.

4. How does L. bulgaricus differ from L. acidophilus as a probiotic?

While both are beneficial, L. bulgaricus is particularly potent in dairy fermentation and transiently benefits the gut, while L. acidophilus is a primary gut resident. They are often used together in complementary roles.

5. Is L. bulgaricus a permanent resident in the human gut?

L. bulgaricus is generally considered a transient bacterium, meaning it passes through the digestive system while exerting its beneficial effects, rather than permanently colonizing the intestine.

6. What is the shelf life and storage recommendation?

As a frozen pellet, the shelf life is 12 months at -45°C. In lyophilized powder form, the shelf life is 18 months when stored in a cool, dry place below 10°C. Specific recommendations depend on the format chosen.

7. Can L. bulgaricus be used in non-dairy applications?

While traditionally used in dairy, it can be incorporated into non-dairy products. However, its fermentation efficiency and survival may vary depending on the substrate. We recommend conducting trials for optimal results.

8. Do you provide technical support for fermentation processes?

Yes, we offer comprehensive technical support to our B2B clients, including fermentation parameter optimization, strain compatibility advice, and troubleshooting assistance for both industrial and artisanal producers.

9. Is your strain non-GMO and allergen-free?

Yes, our Lactobacillus bulgaricus is non-GMO. While it's typically grown on dairy-based media, we can provide detailed allergen information. The final biomass contains minimal dairy residues.

10. Can this strain be combined with other probiotics?

Absolutely. It combines excellently with S. thermophilus for fermentation and with other probiotics like L. acidophilus and Bifidobacteria for comprehensive supplement formulations targeting digestive health.