Lactobacillus bulgaricus


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Lac·to·ba·cil·lus bul·gar·'i·cus

a bacterial species used in the production of yogurt.

Lactobacillus bulgaricus

a genus of bacteria used in the production of yogurt.

Lac·to·ba·cil·lus bul·gar·i·cus

(lak'tō-bă-sil ŭs bŭl-gā'ri-kŭs)
A bacterial species used in the production of yogurt.

Lactobacillus bulgaricus

A species found in fermented milk. Milk fermented with this organism is known as Bulgarian milk.
See also: Lactobacillus
References in periodicals archive ?
The probiotics used in the present study, namely Bifid bacterium breve, Lactobacillus casei, Lactobacillus bulgaricus, and Lactobacillus acidophilus, are well known and safe and belong to the anaerobic bacteria of the human gastrointestinal tract.
I advise using a product called Lactinex, which contains both Lactobacillus acidophilus and Lactobacillus bulgaricus, as antidiarrheal prophylaxis during prolonged antimicrobial therapy, particularly with broad-spectrum agents.
Effects of substrate concentration on growth and lactic acid production by mixed cultures of Lactobacillus bulgaricus and Streptococcus thermophilus.
The yogurt contained live Lactobacillus bulgaricus, which converts milk into yogurt.
Se estudio la cinetica de produccion del acido lactico, a partir del suero de leche, utilizando Lactobacillus bulgaricus, mediante fermentacion por carga.
It results from the fermenting action of Streptococcus termophillus and Lactobacillus bulgaricus, sometimes complemented by yeast (Saccharomyces cereviciae).
For example, France has very precise definitions of yogurt and only products containing live cultures (usually Lactobacillus bulgaricus and Streptococcus thermophilus) may be called by this name.
Today, of course, we want to control Mother Nature and predict the outcome, so we know exactly what the bacterial cultures are, namely Lactobacillus bulgaricus and Streptobacillus thermophilus,'' he says.
It contains Lactobacillus bulgaricus, LB-51 strain, in a fast-acting, chewable tablet form.
Look for probiotics labeled Lactobacillus bulgaricus, Bifidobacterium bifidum, Lactobacillus acidophilus, and Streptococcus thermophiles in products containing probiotics.
The most frequent bacteria were Escherichia coli (60%), Streptococcus faecalis (26%), Entrobacter cloacae (16%), Bacillus cereus (10%), Lactobacillus bulgaricus (6%) and many of Staphylococcus and Streptococcus species.