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Due to more than a century of safe use, the FDA has granted L. bulgaricus a "grandfather" status, with an automatic GRAS status (generally recognized as safe). [17] Moreover, the Code of Federal Regulations mandates that in the US, for a product to be called yogurt, it must contain two specific strains of lactic acid bacteria: Lactobacillus bulgaricus and Streptococcus thermophilus, as ...
Lactobacillus delbrueckii subsp. bulgaricus is commonly used alongside Streptococcus thermophilus [8] as a starter for making yogurt. The Lb. bulgaricus 2038 strain has been used for decades for yogurt fermentation. The two species work in synergy, with L. d. bulgaricus producing amino acids from milk proteins, which are then used by S ...
Lactobacillus is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. [2] [3] Until 2020, the genus Lactobacillus comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera (see § Taxonomy below).
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