Introduction

Lactobacillus is a genus of beneficial micro-bacteria that live in the human body and are usually present in the gastrointestinal tracts and the vagina. Though they only make up a relatively small portion of gut flora they help to convert lactose and other sugars to lactic acid. There are a number of different strains, Lactobacillus bulgaricus is one of them. L. bulgaricus can be found in yogurt and some soft cheeses.

Lactobacillus Bulgaricus and Yogurt
Today, Lactobacillus bulgaricus is one of several common species of bacteria used in the manufacture of yogurt. In the yogurt-making process, L. bulgaricus feeds on milk and produces lactic acid. The bacteria help to break down the enzyme lactose in the gut and can aid digestion.

Functions

Lactobacillus bulgaricus helps the body break down certain enzymes such as lactose; this can aid the digestive process, particularly for people who are lactose intolerant. The friendly bacteria also help to promote the growth of other beneficial bacteria and help to maintain a healthy immune system. It may also help the body to metabolize lipids and maintain healthy cholesterol levels. Because L. bulgaricus has antibiotic properties, it can help prevent infections and prevent the proliferation of pathogenic microorganisms in the gut.

Lactobacillus Bulgaricus produced by Hopeland

Name: Lactobacillus Bulgaricus
No. NJ2101
Cells concentration: > 10,000,000,000 CFU/g
Technical data: Moisture not more than 5%
Packaging: Aluminum triple foil bags thermo closed. (0.2, 0.5, 1.0, 2.0 kg/bag) or as require
Shelf life and storage: 18 months at -18°C, 12 months at +5°C