Lactobacillus bulgaricus Probiotic - 100 Billion CFU per Gram | Digestive & Immune Support
Lactobacillus bulgaricus is an important lactic acid bacterium, widely used in the production of fermented dairy products such as yogurt. Our product is made from Lactobacillus bulgaricus using a high-density cultivation fermentation process and low-temperature freeze-drying protection technology. The freeze-dried bacterial powder includes the strain, protective agent, and diluent carriers.
Key functions and benefits
benefits
High temperature resistance, strong acid production ability, symbiotic fermentation.
Core strain for yogurt fermentation
Giving yogurt its tangy flavor and thick texture, generates acetaldehyde, diacetyl, and other flavor compounds to enhance the taste of yogurt.
Boosts immunity
Stimulates the intestinal immune system, increases IgA antibody levels, reduces inflammation, and improves intestinal barrier function.
Why choose our Lactobacillus bulgaricus strain?
Premium Strains Sourced from Bulgaria: We use native strains directly isolated and extracted from traditional Bulgarian yogurt, which have stronger acid production ability, more stable fermentation performance, and produce a richer array of flavor compounds.
Ultra-High Activity Guarantee: Each gram contains 10 billion CFU. Our bacterial powder uses advanced freeze-drying technology: the bacterial count reaches 10 billion CFU per gram, with a survival rate exceeding 95%.
Professional-level Fermentation Performance: Fermentation time is shortened by 30% (only 4-6 hours), acid production speed is increased by 40%, and curdling results are more stable.
Perfect Flavor Profile: Our strains are specially selected to produce a balanced acidity (pH 4.2-4.5), rich acetaldehyde flavor compounds, a smooth aftertaste, and no undesirable off-flavors.
Strict Quality Control: Each batch of products undergoes: Strain purity testing (100%), viable cell count verification, pathogenic bacteria screening, heavy metal testing, and holds multiple certifications including ISO 22000 and HACCP.
Applications
Dairy Products-yogurt: Key strains for yogurt production, capable of converting lactose in milk into lactic acid, giving yogurt its rich tangy flavor.
Fermented Foods-sauerkraut, kimchi: Can improve taste and flavor while producing antibacterial effects, extending shelf life.
Condiments-soy sauce, sauces: Can be used in the production of soy sauce, sauces, and other condiments, adding a unique flavor to food.
Baked Goods-bread, yeast-fermented Foods: Improves dough texture and taste, making baked goods softer and more delicious.
Health Supplements-probiotic formulations: Helps regulate gut microbiota balance, promotes food digestion and absorption, and boosts immunity.
Scientific Clinical Research
Acid Production and Flavor Compounds
Lactobacillus bulgaricus produces lactic acid during fermentation (up to 1.5% w/v), lowering the pH to below 4.5, while generating flavor compounds such as acetaldehyde and diacetyl. Genomic analysis reveals its unique glycolytic pathway and protease system (e.g., PrtB enzyme), which can break down casein to release free amino acids.
Strain Stability
Freeze-drying protectants (such as trehalose + skim milk) can increase the survival rate of the bacteria to over 90%.
Antitumor and Anti-aging Potential
Fermentation products of Lactobacillus bulgaricus (such as exopolysaccharides) exhibit a 40% inhibition rate on the proliferation of colon cancer cells HT-29.
Technical Specifications
|
Strain Name |
Lactobacillus bulgaricus NSL1602 |
|
Viable Count |
≥1×1011 CFU/g |
|
Moisture |
≤5.0% |
|
Packing |
500g/bag, 1kg/bag, 5kg/bag or customized |
Production Process
FAQ
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