Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus), one of the three subspecies of L. delbrueckii, is a facultatively anaerobic, non-motile and non-spore-forming, rod-shaped member of Lactic Acid Bacteria. It is regarded as acidophilic, since it requires a low pH (around 5.4~4.6) to grow effectively. This bacterium has complex nutritional requirements. L. bulgaricus acts synergistically with Streptococcus thermophilus as thermophilic starter cultures in the manufacturing of yoghurt. At an optimal temperature of approximately 42℃, these cultures grow fast and acidify quickly with desired organoleptic properties.
QUALIFICATIONS:CFDA-GMP/QS, ISO/HACCP, NSF-cGMP, Halal
SAFETY STATUS:MSDS,NON-GMO, TSE/BSE free
| Items | Specification |
| 1. Appearance | Off-white or light-yellow powder |
| 2. Genetic Identification | 16s-rRNA method etc. |
| 3. Strains IDA Deposit | CCTCC M 2013195 |
| 4. Live Lactobacillus bulgaricus potency | ≥ 1.0*10^11 CFU/g |
| 5. Water content | ≤ 5.0% |
| 6. Non-lactic acid bacteria | ≤ 500 CFU/g |
| (1) Coliforms | ≤ 10 CFU/g |
| (2) Bacillus | ≤ 50 CFU/g |
| (3) Enterococcus | ≤ 35 MPN/g |
| (4) Moulds, Yeasts | ≤ 10 CFU/g |
| 7. Pathogenic bacteria | |
| (1) Shigella | Negative |
| (2) Salmenella | Negative |
| (3) Staphylococcus aureus | Negative |
| 8. Heavy metals | |
| (1) Lead | ≤ 1 ppm |
| (2) Arsenic | ≤ 0.5 ppm |
1) Medication, HealthCare, Dietary Supplements, in form of capsules, tablets, sachets/strips, drops etc.
2) Food applicated products, juices, gummies, chocolate, candies, bakeries etc.
3) Dairy products, like yoghurts, cheese etc.
4) Pets food/Animal feed additives etc.
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