What is Lactobacillus bulgaricus?

Lactobacillus bulgaricus is a common name for Lactobacillus delbrueckii subspecies bulgaricus . It is a type of bacteria known for its ability to chemically convert lactose, sugar in milk, lactic acid. Acid -forming bacteria are responsible for the taste and creamy texture of yoghurt and other fermented dairy products. The primary way people accept bacteria are fermented dairy products. These include yoghurt and cheeses such as mozzarella, provolone, parmesan, Romano and Swiss. Lactobacillus bulgaricus and Streptococcus thermophilus are often used together because they ferment better together than separately. They are thermophilic bacteria, which means that they thrive in the environment of the environment. Yogurt is usually produced by heating milk and bacteria at 104-113 ° F (40-45 ° C). Once the desired acidification is achieved, the mixture is quickly cooled to stop the formation of lactic acid. It produces a strong texture of yogurt similarPudins. Milk acids created by bacteria cause yogurt to taste acidic or cake.

Three bacteria - Lactobacillus bulgaricus , Streptococcus thermophilus and Lactobacillus helveticus - are commonly used to produce Mozzarelly, Provolone, Parmesan, Romano and Swiss Cheses. Other types of bacteria are added to the Swiss cheese to obtain the desired taste and texture. There are many methods of cheese production; In general, however, a mixture of milk and bacteria is heated to achieve the desired acid level. An enzyme called Rennet or Chymosin is added to convert the liquid into a semi -anticipation consistency. Fixed substances or cottage cheese are released and further treated to become cheese.

Human gastrointestinal tract or in the intestines is filled with beneficial bacteria called probiotics that chemically convert sugars and other carbohydrates into acids. This acidicIt discourages the growth of unhealthy bacteria that cause disease and disease. Lactobacillus Bulgaricus is a temporary probiotic. It did not take permanently in the intestines, but the intestinal environment benefits as it passes through the gastrointestinal system.

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Lactobacillus bulgaricus facilitates lactose intolerance, which is the inability to spend lactose, sugar found in milk and dairy products. In the intestines, lactose is divided by an enzyme called lactase. People with lack of lactase experience gastrointestinal symptoms such as diarrhea, convulsions and flatulence, after ingestion of lactose. As lactobacillus bulgaricus also decomposes lactose, bacteria can alleviate these symptoms or reduce people with intolerant lactose.