{"id":1887,"date":"2020-02-14T16:47:42","date_gmt":"2020-02-14T16:47:42","guid":{"rendered":"https:\/\/www.consumershealthreport.com\/?page_id=1887"},"modified":"2023-11-10T16:24:45","modified_gmt":"2023-11-10T16:24:45","slug":"lactobacillus-bulgaricus","status":"publish","type":"page","link":"https:\/\/www.consumershealthreport.com\/lactobacillus-bulgaricus\/","title":{"rendered":"Lactobacillus Bulgaricus: A Probiotic Strain"},"content":{"rendered":"\n

Lactobacillus bulgaricus, <\/em>also known as Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>is a member of the acidophilus group of lactic acid group of bacteria and Firmicutes <\/em>phylum (1,2,3).<\/p>\n\n\n\n

Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>is one of the subspecies of Lactobacillus delbrueckii <\/em>along with Lactobacillus delbrueckii <\/em>subsp. lactis, Lactobacillus delbrueckii <\/em>subsp. delbrueckii, <\/em>and the more recently discovered subspecies\u2019 indicus, jakobsenii,<\/em> and sunkii <\/em>(3,4).<\/p>\n\n\n\n

Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>is a Gram-positive, non-motile, non-spore forming, and rod-shaped bacterium, as are all Lactobacillus delbrueckii <\/em>bacteria (1,4).<\/p>\n\n\n\n

The Lactobacillus delbrueckii <\/em>bacteria are also facultative anaerobic, which means that they can produce ATP (adenosine triphosphate), the primary energy carrier in all living things, in both oxygenated conditions, or through fermentation or anaerobic respiration in conditions lacking oxygen. Also, like other lactobacillus bacteria, Lactobacillus delbrueckii <\/em>is acid tolerant and can survive the gastrointestinal tract (5,6).<\/p>\n\n\n\n

According to a 2016 report on the genome sequence of Lactobacillus delbrueckii <\/em>subsp. bulgaricus, <\/em>researchers discovered a total of 251 subspecies of bulgaricus <\/em>isolates from a collection of 298 Lactobacillus delbrueckii<\/em> strains (1).<\/p>\n\n\n\n

Genetically, Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>is closely related to other lactobacillus bacteria like L. amylovorus, L. acidophilus, L. helveticus, L. acetotolerancs, L. gasseri, <\/em>and L. amylophilus, <\/em>with less than a 10-percent difference between strains (4).<\/p>\n\n\n\n

Also, the Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>bacteria has a somewhat higher ratio of GC (cuanine-cytosine) than other species of lactobacillus bacteria (about 34-46-percent) (4). The guanine-cytosine content of compounds has been directly linked with the temperature range condition of a prokaryotic organism (7).<\/p>\n\n\n\n

Lactobacillus <\/em>bacteria can adapt to temperature well, even in refrigeration temperatures as low as 4 to 7 degrees Celsius (2). The bacteria are not conducive to growth in such colder temperatures though but can remain metabolically active and survive.<\/p>\n\n\n\n

One particular strain of Lactobacillus delbrueckii <\/em>subsp. bulgaricus, <\/em>Lb-87, is fairly resistant to acidic conditions and has a very good survival rate in the presence of bile (4). It also has a good adhesion to human intestinal mucus in vitro, which gives it the potential to be more effective in protecting the gut against enteric pathogens. It does this by limiting the pathogen\u2019s ability to colonize the intestine.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Applications of Lactobacillus Bulgaricus<\/h2>\n\n\n\n

Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>have commonly been used in traditional Chinese fermented dairy products such as milk (8).<\/p>\n\n\n\n

It is a common starter bacterium in the fermentation of commercial dairy products (1).<\/p>\n\n\n\n

It is a homofermentative bacterium since it produces a single product because of fermentation, which in the case of Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>is D-lactic acid (9). It is widely used as a starter culture due to its ability to ferment in anaerobic environments such as in the lactose fermentation of milk.<\/p>\n\n\n\n

In particular, the Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>strains BIM8 and BIM12 mutants show great potential as starter cultures in the dairy industry due to their phage resistance, or survival phenotype (8). Also, Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>LBB.B5-R shows growth in (soy) milk or whey by consuming lactose and other sugars like glucose (2).<\/p>\n\n\n\n

This reveals milk to be a great medium in which to deliver Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>for optimal yield of the bacterium to the gut.<\/p>\n\n\n\n

Lactobacillus delbrueckii <\/em>is considered a probiotic due to research that revealed health benefits to the host after consumption of a yogurt produced with the bacterium and Streptococcus thermophilus <\/em>(6,10).<\/p>\n\n\n\n

The probiotic qualities of Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>are due to not only to the bacterial cells, but to their extracellular polysaccharides which aid in immune system properties such as cytokine production (11). In addition, the bacterium works well as a probiotic due to its ability to survive in the gastrointestinal tract (6).<\/p>\n\n\n\n

<\/div>\n\n\n\n

Origins & Functions<\/h2>\n\n\n\n

Lactobacillus delbrueckii <\/em>subsp. bulgaricus<\/em>, like many lactobacilli bacterium, is found in fermented dairy products like yogurt and fermented milk. This bacterium is thought to originate in yogurt produced in the Balkan region of southeastern Europe in combination with Streptococcus thermophilus <\/em>as well as from raw milk and plant material (12).<\/p>\n\n\n\n

It’s suggested that the application of Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>in the preparation of fermented dairy products goes back thousands of years.<\/p>\n\n\n\n

It has been identified as the main bacterial strain in certain kinds of fermented dairy products in China and Mongolia and is thought to have been in use as far back as 3800 years in Xinjiang, a northwest territory of China (1).<\/p>\n\n\n\n

The milk proteins, lactose (milk sugar), lipids, and citric acid are degraded by the lactobacilli bacterium and give fermented milk products their distinct flavors (13).<\/p>\n\n\n\n

Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>and related strains in this species are very specific to each strain (14) and include:<\/p>\n\n\n\n

  • Immunomodulation, through the production of cytokines and other immune factors, which may be able to enhance host systemic immunity (2). An example of such function is revealed in a study that found potential application of Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>in controlling some strains of H. pylori <\/em>infection (15).<\/li><\/ul>\n\n\n\n
    • Gut health protection through such processes as maintaining gut barrier function and reducing the symptoms of digestive disorders such as diarrhea, by strengthening the gut microbiome (2,16).<\/li><\/ul>\n\n\n\n
      • Detoxification properties (17).<\/li><\/ul>\n\n\n\n
        • Anti-inflammatory properties (18).<\/li><\/ul>\n\n\n\n
          <\/div>\n\n\n\n

          Potential health benefits<\/h2>\n\n\n\n

          Lactobacillus bulgaricus<\/em> is a widely studied bacterium and has been linked with a variety of health benefits.<\/p>\n\n\n\n

          Listed below are examples of the diverse range of applications that Lactobacillus bulgaricus<\/em> has in the treatment of many aspects of health.<\/p>\n\n\n\n

          <\/div>\n\n\n\n

          Digestive Health Benefits<\/h3>\n\n\n\n

          Lactobacillus bulgaricus <\/em>is widely known for its ability to improve health outcomes in gut health conditions.<\/p>\n\n\n\n

          Gut health benefits range from reducing gastrointestinal symptoms to reducing inflammation in those with painful digestive conditions.<\/p>\n\n\n\n

          A 2014 study looked at the effects of a probiotic containing Lactobacillus bulgaricus <\/em>on pouchitis (19). Pouchitis is an inflammation of the intestinal mucosa of the small intestine that is a potential complication after restorative proctocolectomy, or removal of the rectum and all or part of the colon in those with inflammatory bowel disease.<\/p>\n\n\n\n

          Patients with pouchitis were treated with a probiotic containing Lactobacillus acidophilus, Lactobacillus delbrueckii <\/em>subsp. bulgaricus, <\/em>and Bifidobacterium bifidus. <\/em>After nine months of treatment with the probiotic, the average severity of pouchitis and number of patients with pouchitis significantly decreased as compared to the placebo group.<\/p>\n\n\n\n

          Furthermore, the European Food Safety Authority approved the validity of the claim that yogurt cultures prepared from Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>and Streptococcus thermophilus <\/em>can provide improved lactose digestion in those with lactose intolerance (20).<\/p>\n\n\n\n

          Other potential digestive health benefits include:<\/p>\n\n\n\n

          • Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>increased secretory immunoglobulin A levels, and in turn decreased intestinal pathological damage (21).<\/li>
          • Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>and other lactic acid bacteria reveal preventive effects on mouse constipation, and therefore may show potential for treatment of similar gastrointestinal conditions in humans upon further study (22).<\/li><\/ul>\n\n\n\n
            <\/div>\n\n\n\n

            Anti-Inflammatory and Immunomodulatory Benefits<\/h3>\n\n\n\n

            Lactobacillus bulgaricus <\/em>has been found to have some potential impact on various inflammation-related health conditions.<\/p>\n\n\n\n

            One example of that is regarding atopic dermatitis, an inflammatory skin disease. A cell culture study using immune cells were treated with Lactobacillus bulgaricus<\/em> cells (23). After 48 and 72-hour treatments, study results show that Lactobacillus bulgaricus <\/em>may control the secretion of various cytokines in atopic dermatitis patients, therefore showing that the bacterium may be a potential treatment of the skin condition upon further study.<\/p>\n\n\n\n

            Other research on potential anti-inflammatory and immunomodulatory benefits of Lactobacillus bulgaricus <\/em>include:<\/p>\n\n\n\n

            • Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>LBY-2 has shown to improve several inflammatory and oxidative stress biomarkers in women with gestational diabetes mellitus (24).<\/li><\/ul>\n\n\n\n
              • Lactobacillus species such as Lactobacillus delbrueckii <\/em>subsp. bulgaricus, Lactobacillus rhamnosus, <\/em>and Lactobacillus paracasei <\/em>show potential for reducing Salmonella <\/em>colonization in chickens (25).<\/li><\/ul>\n\n\n\n
                • The Golden Bifido probiotic mixture containing Lactobacillus delbrueckii <\/em>subsp. bulgaricus, Bifidobacterium, <\/em>and Streptococcus thermophilus <\/em>(LBS) reveals a preventive role against E. coli <\/em>K1 bacteremia and meningitis (26). It does this by enhancing the neonatal intestinal defense and could potentially be effective against other infections besides E. coli<\/em>.<\/li><\/ul>\n\n\n\n
                  <\/div>\n\n\n\n

                  Food Safety<\/h3>\n\n\n\n

                  Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>G-LB-44 added to juice products helped reduce the growth of harmful bacteria such as Listeria, E. coli, <\/em>and Shigella <\/em>(27). The ability of the bacterium to do this is thought to be related to protein substances called bacteriocins that give one organism the ability to prevent the growth of another organism.<\/p>\n\n\n\n

                  Another study shows that Lactobacillus delbrueckii <\/em>bacteria in general could have an antifungal effect against the pathogens Penicillium notatum <\/em>and Aspergillus fulvous<\/em> (28). Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>and Streptococcus thermophilus <\/em>was also found to be an effective antimicrobial agent in the production of goat\u2019s milk (29).<\/p>\n\n\n\n

                  <\/div>\n\n\n\n

                  Infection Control<\/h3>\n\n\n\n

                  Septic rats infected with Escherichia coli <\/em>and Staphylococcus aureus <\/em>had improved survival after treatment with a probiotic mixture containing Lactobacillus bulgaricus, Bifidobacterium longum, <\/em>and Streptococcus thermophilus <\/em>(30).<\/p>\n\n\n\n

                  Another study looked at elderly persons and the impact of probiotics on flow rate of saliva (31). After 12 weeks of treatment with 112 grams of yogurt containing Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>OLL1073R-1 every morning, the mucosal immune function was improved.<\/p>\n\n\n\n

                  These results suggest that by increasing the saliva flow rate, the probiotics helped prevent submucosal attack of pathogens, which in turn can reduce risk of catching colds (31,32).<\/p>\n\n\n\n

                  Furthermore, Lactobacillus delbrueckii <\/em>subsp. bulgaricus, <\/em>along with Streptococcus thermophilus <\/em>was tested in cases of Heliobacter pylori <\/em>(33). Study results show that adding the bacteria before or after infection treatment may help improve H. pylori <\/em>eradication rates.<\/p>\n\n\n\n

                  <\/div>\n\n\n\n

                  Other potential applications:<\/h3>\n\n\n\n
                  • In a 2013 study, rats were fed either a normal or high cholesterol diet, and those on the high cholesterol diet were given drinking water with either no probiotic, Lactobacillus plantarum <\/em>NS5, or Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>NS12 (34). Those rats on the high cholesterol diet that were given either of the probiotic strains had decreased serum total cholesterol, low-density lipoprotein (LDL or \u201cbad\u201d) cholesterol, apolipoprotein B (the main protein component of LDL cholesterol), free fatty acids, and increased apolipoprotein A1 (the main protein component of high density lipoprotein (HDL or \u201cgood\u201d) cholesterol).<\/li><\/ul>\n\n\n\n
                    • A 2018 study looked at the effects of yogurt containing Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>OLL1073R-1 on summer heat fatigue (35). Study results show that after ingesting 100mL of yogurt daily for 12 weeks in the early autumn, visual analogue scores (VAS) (a response scale used in questionnaires) for fatigue were lower than the placebo group. This suggests that the bacterium may help to reduce summer heat fatigue lasting until the early autumn.<\/li><\/ul>\n\n\n\n
                      • A 2017 study looked at the effect of probiotics on a myocardial infarction rat model (36). Pretreatment of rats induced with a myocardial-like infection with probiotics including Bifidobacterium breve, Lactobacillus casei, Lactobacillus acidophilus, <\/em>and Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>significantly reduced lipid peroxidation and improved cardiac function. These results show that certain probiotics could potentially have a cardioprotective effect on those with heart disease, upon further study.<\/li><\/ul>\n\n\n\n
                        • Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>may be used in the treatment of immunodeficiency disorders (37).<\/li><\/ul>\n\n\n\n
                          • A 2016 study looked at the impact of a synbiotic containing Lactobacillus casei, Lactobacillus rhamnosus, Streptococcus thermophilus, Bifidobacterium breve, Lactobacillus acidophilus, Bifidobacterium infantis, <\/em>and Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>on asthmatic children (38). Study results show that this synbiotic plus fructooligosaccharide, a type of sugar, shows potential to reduce episodes of viral infection in asthmatic children.<\/li><\/ul>\n\n\n\n
                            <\/div>\n\n\n\n

                            Form of Taking Lactobacillus Bulgaricus<\/h2>\n\n\n\n

                            Aside from being consumed in the form of fermented food products such as yogurt, cheese, and fermented milk, Lactobacillus delbrueckii <\/em>subsp. bulgaricus<\/em> can also be consumed in capsule or capsule form.<\/p>\n\n\n\n

                            Lactobacillus delbrueckii <\/em>subsp. bulgaricus<\/em> and Streptococcus salivarius <\/em>subsp. thermophilus <\/em>are used to create Akcakatik semi-hard and sour yogurt cheese as well as traditional Indian yogurt and Dosa (37,39).<\/p>\n\n\n\n

                            Various studies have looked at effective ways to maintain viability of the bacterium under storage conditions.<\/p>\n\n\n\n

                            One study looked at the L. acidophilus <\/em>and Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>counts of yogurt prepared with or without a commercial plant extract (40).<\/p>\n\n\n\n

                            This commercial plant extract was prepared from olive, garlic, onion, and citrus extracts with a sodium acetate carrier. After 29 days of storage at 5 degrees Celsius, the yogurt supplemented with the plant extract had greater L. acidophilus <\/em>and Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>counts then those not supplemented with the extract.<\/p>\n\n\n\n

                            Another study looked at ways to maintain viability of Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>in capsule form.<\/p>\n\n\n\n

                            Higher viability was found in freeze-drying the bacterium in a medium such as skim milk in water or skim milk and trehalose, which is a sugar consisting of two molecules of glucose (41).<\/p>\n\n\n\n

                            This medium was most effective when combined with a cryoprotectant such as sodium ascorbate, which is a mineral salt of citric acid. As a result, there was a decline in viability that occurred in samples stored at 23 degrees Celsius versus those stored at 4 degrees Celsius.<\/p>\n\n\n\n

                            <\/div>\n\n\n\n

                            Possible Side Effects<\/strong><\/h2>\n\n\n\n

                            Lactobacillus bulgaricus <\/em>has been used in health food products for many decades, so is considered to be safe for human consumption (4).<\/p>\n\n\n\n

                            The European Food Safety Authority (EFSA) added the species to the Qualified Presumption of Safety (QPS) list as well as the Generally Recognized as Safe (GRAS) list by the U.S. Food and Drug Adminstration (4,42,43).<\/p>\n\n\n\n

                            In vitro, Lactobacillus bulgaricus <\/em>is found to have very low gelatinase activity, which is a marker showing damage to the gums (4). Therefore, you can assume it’s safe for gingival health. Similarly, studies have shown that Lactobacillus bulgaricus <\/em>strains used in yogurt production are not proteolytic, or protein-degrading, and showed very low gelatinolytic activity (44). Therefore, the bacterium is not likely to degrade host tissue.<\/p>\n\n\n\n

                            Taking this information into account, as well as the fact that strains of Lactobacillus bulgaricus <\/em>have been safely used in foods for over 100 years with no significant adverse effects, the bacterium can be considered safe for human consumption (27,45).<\/p>\n\n\n\n

                            <\/div>\n\n\n\n

                            What to Look for When Buying Lactobacillus Bulgaricus<\/h2>\n\n\n\n

                            If you think you would benefit specifically from taking lactobacillus bulgaricus, make sure to check the label for it, as not all probiotic supplements contain this strain.<\/p>\n\n\n\n

                            As always, once you’ve found a supplement containing this strain or any other strain you think would be beneficial, do your due diligence on the brand to make sure the product is effective and meets safety standards.<\/p>\n\n\n\n

                            Also, consuming probiotic-rich foods in their purist form can provide you with an unadulterated dose of Lactobacillus bulgaricus.<\/em><\/p>\n\n\n

                            [expand title=”References<\/strong>“]<\/p>\n

                              \n
                            1. Song, Y., et al. (2016) \u201cGenetic diversity and population structure of Lactobacillus delbrueckii <\/em>subspecies bulgaricus <\/em>isolated from naturally fermented dairy foods.\u201d Scientific Reports, <\/em>6:22704.<\/li>\n
                            2. Yin, X., et al. (September\/October 2017) \u201cProteomes of Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>LBB.B5 Incubated in Milk at Optimal and Low Temperatures.\u201d mSystems, <\/em>2(5): e00027-17.<\/li>\n
                            3. Zanni, E., et al. (June 2017) \u201cCombination of Metabolomic and Proteomic Analysis Revealed Different Features among Lactobacillus delbrueckii <\/em>Subspecies bulgaricus <\/em>and lactis <\/em>Strains While In Vivo <\/em>Testing in the Model Organism Caenorhabditis elegans <\/em>Highlighted Probiotic Properties.\u201d Frontiers in Microbiology, <\/em>Volume 8, Article 1206.<\/li>\n
                            4. DANISCO (accessed July 25, 2018) \u201cLactobacillus Bulgaricus LB-87-Technical Memorandum.\u201d<\/li>\n
                            5. Joint Genome Institute (accessed July 25, 2018) \u201cLactobacillus delbrueckii subsp. bulgaricus ATCC BAA-365.\u201d<\/li>\n
                            6. Mater, D.D.G., et al. (2005) \u201cStreptococcus thermophilus <\/em>and Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>survive gastrointestinal transit of healthy volunteers consuming yogurt.\u201d FEMS Microbiology Letters, <\/em>250(2005): 185-187.<\/li>\n
                            7. Zheng, H. and Wu, H. (December 2010) \u201cGene-centric association analysis for the correlation between the guanine-cytosine content levels and temperature range conditions of prokaryotic species.\u201d BMC Bioinformatics, <\/em>11 (Suppl 11): S7. Doi:10.1186\/1471-2105-11-S11-S7.<\/li>\n
                            8. Deng, K., Fang, W., Zheng, B., Miao, S., and Huo, G. (2017) \u201cPhenotypic, fermentation characterization, and resistance mechanism analysis of bacteriophage-resistant mutants of Lactobacillus delbrueckii <\/em>ssp. Bulgaricus <\/em>isolated from traditional Chinese dairy products.\u201d Journal of Dairy Science, <\/em>https:\/\/doi.org\/10.3168\/jds.2017-13823<\/li>\n
                            9. Huang, Y., You, C., and Liu, Z. (2017) \u201cCloning of D-lactate dehydrogenase genes of Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>and their roles in D-lactic acid production.\u201d 3 Biotech, <\/em>7:194.<\/li>\n
                            10. Alexandraki, V., Kazou, M., Pot, B., Tsakalidou, E., and Papadimitriou, K. (2017) \u201cComplete Genome Sequence of the Yogurt Isolate Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>ACA-DC 87.\u201d Genome Announcements, <\/em>5(34): e00868-17<\/li>\n
                            11. Kishimoto, M., Nomoto, R., Mizuno, M., and Osawa, R. (2017) \u201cAn in vitro <\/em>investigation of immunomodulatory properties of Lactobacillus plantarum <\/em>and L. delbrueckii <\/em>cells and their extracellular polysaccharides.\u201d Bioscience of Microbiota, Food and Health, <\/em>36(3): 101-110.<\/li>\n
                            12. Urshev, Z., et al. (September\/October 2016) \u201cDraft Genome Sequence of Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>LBB.B5.\u201d Genome Announcements, <\/em>4(5): e01090-16.<\/li>\n
                            13. Schmid, M., et al. (January 2018) \u201cComparative Genomics of Completely Sequenced Lactobacillus helveticus <\/em>Genomes Provides Insights into Strain-Specific Genes and Resolves Metagenomics Data Down to the Strain Level.\u201d Frontiers in Microbiology, <\/em>Volume 9, Article 63.<\/li>\n
                            14. V\u00e1zquez, C., et al. (2013) \u201cScreening in a Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>Collection to select a strain able to survive to the human intestinal tract.\u201d Nutrici\u00f3n Hospitalaria, <\/em>28: 1227-1235.<\/li>\n
                            15. Boyanova, L., Gergova, G., Markovska, R., Yordanov, D., and Mitov, I. (2017) \u201cBacteriocin-like inhibitory activities of seven Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>strains against antibiotic susceptible and resistant Heliobacter pylori <\/em>strains.\u201d Letters in Applied Microbiology, <\/em>https:\/\/doi.org\/10.1111\/lam.12807.<\/li>\n
                            16. Usui, Y., et al. (2018) \u201cEffects of long-term intake of a yogurt fermented with Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>2038 and Streptococcus thermophilus <\/em>1131 on mice.\u201d International Immunology, <\/em>30(7): 319-331.<\/li>\n
                            17. Li, B., et al. (2017) \u201cIn Vitro and In Vivo Evaluation of Lactobacillus delbrueckii <\/em>subsp. bulgaricus <\/em>KLDS1.0207 for the Alleviative Effect on Lead Toxicity.\u201d Nutrients, <\/em>9, 845, doi:10.3390\/nu9080845<\/li>\n
                            18. Kafsi, H.E., et al. (July\/August 2014) \u201cGenome Sequence of Lactobacillus delbrueckii <\/em>subsp. lactis <\/em>CNRZ327, a Dairy Bacterium with Anti-Inflammatory Properties.\u201d Genome Announcements, <\/em>2(4): e00328-14.<\/li>\n
                            19. Tomasz, B., et al. (2014) \u201cLong-Term Use of Probiotics Lactobacillus <\/em>and Bifidobacterium <\/em>Has a Prophylactic Effect on the Occurrence and Severity of Pouchitis: A Randomized Prospective Study.\u201d Biomed Research International, <\/em>doi: 10.1155\/2014\/208064<\/li>\n
                            20. European Food Safety Authority (2010) \u201cScientific Opinion on the substantiation of health claims related to the live yoghurt cultures and improved lactose digestion (ID 1143, 2976) pursuant to Article 13(1) of Regulation (EC) No 1924\/20061<\/sup>.\u201d EFSA Journal, <\/em>8(10): 1763.<\/li>\n
                            21. Plaza-Diaz, J., Ruiz-Ojeda, F.J., Vilchez-Padial, L.M., and Gil, A. (2017) \u201cEvidence of the Anti-Inflammatory Effects of Probiotics and Synbiotics in Intestinal Chronic Diseases.\u201d Nutrients, <\/em>9, 555, doi:10.3390\/nu9060555<\/li>\n
                            22. Zhao, X., et al. (2015) \u201cPreventive Effects of Lactobacillus fermentum <\/em>Zhao on Activated Carbon-Induced Constipation in Mice.\u201d Journal of Nutritional Science and Vitaminology, <\/em>61: 131-137.<\/li>\n
                            23. Sheikhi, A., et al. (2017) \u201cLactobacillus Delbrueckii subsp. Bulgaricus Modulates the Secretion of Th1\/Th2 and Treg Cell-Related Cytokines by PBMCs from Patients with Atopic Dermatitis.\u201d Drug Research, <\/em>67(12): 724-729.<\/li>\n
                            24. Hajifaraji, Ph.D., M., et al. (2018) \u201cEffect of probiotic supplements in women with gestational diabetes mellitus on inflammation and oxidative stress biomarkers: a randomized clinical trial.\u201d Asia Pacific Journal of Clinical Nutrition, <\/em>27(3): 581-591.<\/li>\n
                            25. Muyyarikkandy, M.S. and Amalaradjou, M.A. (2017) \u201cLactobacillus bulgaricus, Lactobacillus rhamnosus <\/em>and Lactobacillus paracasei <\/em>Attenuate Salmonella <\/em>Enteritidis, Salmonella <\/em>Heidelberg and Salmonella <\/em>Typhimurium Colonization and Virulence Gene Expression In Vitro.\u201d International Journal of Molecular Sciences, <\/em>18, 2381, doi:10.3390\/ijms18112381<\/li>\n
                            26. Zeng, Q., et al. (September 2017) \u201cProbiotic Mixture Golden Bifido Prevents Neonatal Escherichia coli <\/em>K1 Translocation via Enhancing Intestinal Defense.\u201d Frontiers in Microbiology, <\/em>Volume 8, Article 1798.<\/li>\n
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                              [\/expand]<\/p>\n","protected":false},"excerpt":{"rendered":"

                              Lactobacillus bulgaricus, also known as Lactobacillus delbrueckii subsp. bulgaricus is a member of the acidophilus group of lactic acid group of bacteria and Firmicutes phylum (1,2,3). Lactobacillus delbrueckii subsp. bulgaricus is one of the subspecies of Lactobacillus delbrueckii along with Lactobacillus delbrueckii subsp. lactis, Lactobacillus delbrueckii subsp. delbrueckii, and the more recently discovered subspecies\u2019 indicus, … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":4055,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[10,11],"tags":[],"uagb_featured_image_src":{"full":["https:\/\/www.consumershealthreport.com\/wp-content\/uploads\/2020\/02\/Lactobacillus-Bulgaricus.jpg",1000,667,false],"thumbnail":["https:\/\/www.consumershealthreport.com\/wp-content\/uploads\/2020\/02\/Lactobacillus-Bulgaricus-300x300.jpg",300,300,true],"medium":["https:\/\/www.consumershealthreport.com\/wp-content\/uploads\/2020\/02\/Lactobacillus-Bulgaricus-600x400.jpg",600,400,true],"medium_large":["https:\/\/www.consumershealthreport.com\/wp-content\/uploads\/2020\/02\/Lactobacillus-Bulgaricus-768x512.jpg",768,512,true],"large":["https:\/\/www.consumershealthreport.com\/wp-content\/uploads\/2020\/02\/Lactobacillus-Bulgaricus.jpg",1000,667,false],"1536x1536":["https:\/\/www.consumershealthreport.com\/wp-content\/uploads\/2020\/02\/Lactobacillus-Bulgaricus.jpg",1000,667,false],"2048x2048":["https:\/\/www.consumershealthreport.com\/wp-content\/uploads\/2020\/02\/Lactobacillus-Bulgaricus.jpg",1000,667,false]},"uagb_author_info":{"display_name":"Julia Roe","author_link":"https:\/\/www.consumershealthreport.com\/author\/lorichte\/"},"uagb_comment_info":0,"uagb_excerpt":"Lactobacillus bulgaricus, also known as Lactobacillus delbrueckii subsp. bulgaricus is a member of the acidophilus group of lactic acid group of bacteria and Firmicutes phylum (1,2,3). Lactobacillus delbrueckii subsp. bulgaricus is one of the subspecies of Lactobacillus delbrueckii along with Lactobacillus delbrueckii subsp. lactis, Lactobacillus delbrueckii subsp. delbrueckii, and the more recently discovered subspecies\u2019 indicus,…","_links":{"self":[{"href":"https:\/\/www.consumershealthreport.com\/wp-json\/wp\/v2\/pages\/1887"}],"collection":[{"href":"https:\/\/www.consumershealthreport.com\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.consumershealthreport.com\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.consumershealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.consumershealthreport.com\/wp-json\/wp\/v2\/comments?post=1887"}],"version-history":[{"count":1,"href":"https:\/\/www.consumershealthreport.com\/wp-json\/wp\/v2\/pages\/1887\/revisions"}],"predecessor-version":[{"id":6724,"href":"https:\/\/www.consumershealthreport.com\/wp-json\/wp\/v2\/pages\/1887\/revisions\/6724"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.consumershealthreport.com\/wp-json\/wp\/v2\/media\/4055"}],"wp:attachment":[{"href":"https:\/\/www.consumershealthreport.com\/wp-json\/wp\/v2\/media?parent=1887"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.consumershealthreport.com\/wp-json\/wp\/v2\/categories?post=1887"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.consumershealthreport.com\/wp-json\/wp\/v2\/tags?post=1887"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}