Lactobacillus bulgaricus

Lactobacillus bulgaricus is formally classified as Lactobacillus delbrueckii subspecies bulgaricus. It is a traditional yoghurt starter culture that produces lactic acid and the enzyme beta-galactosidase.

• Scientific identity: Lactobacillus bulgaricus; scientific identity: Lactobacillus delbrueckii subspecies bulgaricus.
• How it works: Lactose is split: Lactose is broken into glucose and galactose, the two simple sugars the small intestine is able to absorb directly. Passes through, does not settle: It is transient rather than colonising, and is cleared within days, which is why the contribution depends on continued daily intake.
• Primary function: It contributes fermentation diversity and bacterial lactose-processing activity to a multi-strain probiotic blend.
• What it supports: Lactobacillus bulgaricus contributes lactic-acid fermentation and lactose-processing activity to a more diverse, thoughtfully balanced digestive formula.
• Important consideration: Effects depend on the exact bacterial strain, viable colony-forming units and appropriate storage conditions throughout shelf life.

CARPEDIEM selected Lactobacillus bulgaricus for a clearly defined role within a thoughtfully balanced formulation.

• Formulation purpose: It contributes fermentation diversity and bacterial lactose-processing activity to a multi-strain probiotic blend.
• Used in: CARPEDIEM HappyGut 70B Probiotic and CARPEDIEM HappyGut 140B Probiotic.
• Works alongside: Lactobacillus bulgaricus complements Bifidobacterium breve, Lactobacillus acidophilus and Bacillus coagulans to support everyday digestive wellness and complementary probiotic activity.
• Meaningful contribution: Lactobacillus bulgaricus contributes lactic-acid fermentation and lactose-processing activity to a more diverse, thoughtfully balanced digestive formula. Contributes bacterial beta-galactosidase, an enzyme involved in lactose processing.
• Quality and scientific context: Effects depend on the exact bacterial strain, viable colony-forming units and appropriate storage conditions throughout shelf life. Research is shown only when an ingredient-specific study demonstrates a relevant benefit.