Lactobacillus bulgaricus is a bacteria that converts lactose into lactic acid, giving yogurt and cheese their tart taste and creamy texture. It is believed to be of plant origin and can relieve lactose intolerance symptoms.
Lactobacillus bulgaricus is the common name of Lactobacillus delbrueckii subspecies bulgaricus. It is a type of bacteria known for its ability to chemically convert lactose, a sugar in milk, into lactic acid. Acid-creating bacteria are responsible for the tart taste and creamy texture of yogurt and other fermented milk products.
Scientists believe that Lactobacillus bulgaricus is of plant origin because it naturally thrives on the branches and leaves of certain plants. The primary way humans ingest bacteria is through fermented dairy products. These include yogurts and cheeses such as mozzarella, provolone, Parmesan, Roman and Swiss.
Yogurt is made by treating milk with bacteria that create lactic acid. Lactobacillus bulgaricus and Streptococcus thermophilus are often used together because they ferment better together than separately. They are thermophilic bacteria, which means they thrive in warm environments. Yogurt is typically made by heating milk and bacteria to 104-113°C (40-45°F). Once the desired acidification has been obtained, the mixture is rapidly cooled to stop the formation of lactic acid.
The chemical reactions induced by fermentation cause the milk proteins to coagulate or aggregate. This produces the thick, pudding-like texture of yogurt. The lactic acids created by the bacteria cause the yogurt to taste sour or sour.
Three bacteria – Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus helveticus – are commonly used together to make mozzarella, provolone, Parmesan, Romano and Swiss cheeses. Additional species of bacteria are added to Swiss cheese to achieve the desired flavor and texture. There are many methods of making cheese; usually, however, a mixture of milk and bacteria is heated to achieve the desired level of acidification. An enzyme called rennet, or chymosin, is added to convert the liquid to a semi-solid consistency. The solids, or curds, are drained and further processed to become cheese.
The human gastrointestinal tract, or intestine, is populated by beneficial bacteria called probiotics that chemically convert sugars and other carbohydrates into acids. This acidic environment discourages the growth of unhealthy bacteria that cause illness and disease. Lactobacillus bulgaricus is a transitional probiotic. It does not reside permanently in the gut, but benefits the intestinal environment as it passes through the gastrointestinal system.
Lactobacillus bulgaricus is believed to relieve lactose intolerance, which is the inability to digest lactose, the sugar found in milk and milk products. In the intestines, lactose is broken down by an enzyme called lactase. People with lactase deficiency experience gastrointestinal symptoms, such as diarrhea, cramping, and bloating, after ingesting lactose. Because Lactobacillus bulgaricus also breaks down lactose, the bacteria can relieve or reduce these symptoms in people who are lactose intolerant.
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