Lactobacillus bulgaricus

Lactobacillus bulgaricus, formally Lactobacillus delbrueckii subsp. bulgaricus, is a Gram-positive, rod-shaped lactic acid bacterium and one of the two defining yogurt cultures, where it works with Streptococcus thermophilus to convert lactose into lactic acid. Nustras supplies it as a freeze-dried culture powder, made by our represented factory, for use as a dairy starter culture and probiotic ingredient.

Lactobacillus bulgaricus is formulated into yogurt, kefir and other fermented dairy starter cultures, into probiotic capsules, tablets, sachets and multi-strain blends, and into functional foods, beverages and premixes where a yogurt strain is specified.

The material is a free-flowing powder standardised to specification for viable count, with the count determined by plate enumeration (CFU per gram) and identity confirmed by microscopy and biochemical or molecular methods. Heavy-metal, contaminant-microbe and absence-of-pathogen limits are supplied to specification and confirmed on each lot's certificate of analysis.

Nustras supplies Lactobacillus bulgaricus in bulk commercial quantities, in sealed moisture-barrier packaging and fibre drums with cold-chain storage recommendations, to manufacturers and formulators internationally, with a certificate of analysis, specification sheet and country-of-origin documentation on every lot. Lactobacillus delbrueckii subsp. bulgaricus is an accepted food culture and supplement ingredient in major markets; buyers confirm the strain listing, permitted level and claim for their application. Contact us for grade, pricing per kilogram and lead time.