Lactobacillus delbrueckii subsp. bulgaricus

Taxobox
color = lightgrey
name = "Lactobacillus delbrueckii subsp. bulgaricus"
regnum = Bacteria
divisio = Firmicutes
classis = Bacilli
ordo = Lactobacillales
familia = Lactobacillaceae
genus = "Lactobacillus"
species = "L. delbrueckii"
subspecies = "L. d. bulgaricus"
trinomial = "Lactobacillus delbrueckii subsp. bulgaricus"
trinomial_authority = (Orla-Jensen 1919)
Rogosa & Hansen 1971
Weiss et al. 1984 (subspecies status)

Lactobacillus delbrueckii subspecies bulgaricus (also known as "Lactobacillus bulgaricus") is one of several bacteria used for the production of yogurt. First identified in 1905 by the Bulgarian doctor Stamen Grigorov, it is named after Bulgaria. Morphologically, it is a Gram-positive rod that may appear long and filamentous. It is also non-motile, and it does not form spores. It has complex nutritional requirements, including the inability to ferment any sugar except for lactose. This bacterium is also regarded as aciduric or acidphilic, due to the fact that it requires a relatively low pH (around 5.4-4.6) in order to grow effectively.

The bacterium feeds on milk and produces lactic acid which also helps to preserve the milk. It breaks down lactose and is often helpful to sufferers of lactose intolerance, whose digestive systems lack the enzymes to break down lactose to simpler sugars. While fermenting milk, "Lactobacillus bulgaricus" produces acetaldehyde, which perfumes yogurt. Some of the biggest importers of the bacterium are Japan, USA and the EU.

References

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External links

* [http://www.livescience.com/othernews/060609_yogurt_bacteria.html Yogurt Culture Evolves]