Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus delbrueckii subsp. bulgaricus is a lactic acid bacterium traditionally used for the fermentation of milk and the production of yoghurt.
It generally acts together with Streptococcus thermophilus, forming the characteristic starter culture used in yoghurt production.
During fermentation, it converts part of the lactose into lactic acid, acidifying the milk and contributing to the characteristic texture, taste and aroma of yoghurt.
It also produces various aromatic compounds, including acetaldehyde, which play an important role in the typical sensory profile of fermented yoghurt.
Live yoghurt cultures may help improve lactose digestion in people who have difficulty digesting it, provided that the product contains a sufficient number of viable microorganisms.
Bacterial viability depends on the production process, temperature and storage conditions. Heat treatment after fermentation can inactivate the cultures.
The microorganism itself should not be confused with the milk in which it is commonly used: it does not naturally contain lactose or milk proteins.
Calories
The bacterial culture is used in extremely small amounts, so its caloric contribution to the finished product is practically negligible, approximately 0 kcal.
Allergens
The bacterium itself is not a food allergen. Any allergens depend on the food in which it is used, particularly milk in dairy products.
Assessment
An essential microorganism in yoghurt production, important for fermentation, acidification and flavour development.
Cons: none specific
