About Lactobacillus bulgaricus

Lactobacillus bulgaricus is a bacteria with complex nutritional requirements. It can only use the sugar lactose from which it produces lactic acid which gives yogurt its tart flavor and acts as a preservative. The bacterium also partially coagulates the milk proteins. While fermenting milk, it produces acetaldehyde, which is one of the main yogurt aroma components.

Possible Benefits

It is often helpful to sufferers of lactose intolerance, whose digestive systems lack the enzymes to break down lactose to simpler sugars.

In “Use of probiotic Lactobacillus preparation to prevent diarrhoea associated with antibiotics: randomised double blind placebo controlled trial,” researchers found that consumption of a probiotic drink containing L casei, L bulgaricus, and S thermophilus can reduce the incidence of antibiotic associated diarrhoea and C difficile associated diarrhoea. This has the potential to decrease morbidity, healthcare costs, and mortality if used routinely in patients aged over 50.

Sources:

M. Hickson, A. D’Souza, et. al. Use of probiotic Lactobacillus preparation to prevent diarrhoea associated with antibiotics: randomised double blind placebo controlled trial. BMJ 335 : 80 doi: 10.1136/bmj.39231.599815.55 (Published 29 June 2007)