Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus delbrueckii subsp. bulgaricus is a thermophilic lactic acid bacterium and, with Streptococcus thermophilus, one of the two characterizing cultures of yogurt. It is grown by fermentation and sold mainly as frozen or freeze-dried starter culture, usually pre-blended with S. thermophilus, dosed in units per volume of milk. Supplement brands also buy single-strain freeze-dried powder at a stated CFU per gram.
Suppliers sell different products under the same name. Specify the one you need.
Frozen pellets or freeze-dried direct-to-vat cultures combining L. bulgaricus and S. thermophilus, sold in units per volume of milk and chosen for acidification speed, texture and post-acidification.
L. bulgaricus alone at a stated CFU per gram for supplements or for building custom culture blends.
Mother cultures for plants that propagate their own bulk starter in milk before inoculating the main vat.
Cultures grown and dried without milk-derived media for plant-based yogurt alternatives, with the allergen status stated on the specification.
Compare each result with your own specification when the lot arrives.
Frozen pellet cultures are held at about -45 °C or colder and freeze-dried cultures frozen or refrigerated, per the supplier's specification, in sealed moisture- and oxygen-barrier packs. Keep cultures in the cold chain until use, let freeze-dried packs warm unopened to avoid condensation, and use opened packs at once. Shelf life is set by the supplier from activity or count stability data at a stated temperature.
Record the activity or CFU result, strain or blend code and expiry for each lot, and log fermentation times so slow lots can be traced. Rotate blends and stock FEFO, and keep phage-rotation schedules from the supplier with the lot records.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 131.200 defines yogurt as made with a characterizing bacterial culture containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.
Source: ecfr.gov (opens in a new tab)Health Canada's Probiotics monograph for natural health products lists Lactobacillus delbrueckii subsp. bulgaricus as a medicinal ingredient, and the licence application and label must give the strain designation.
Source: webprod.hc-sc.gc.ca (opens in a new tab)7 CFR 205.605(a) lists microorganisms (any food grade bacteria, fungi and other microorganism) as nonsynthetic substances allowed in processed products labeled organic.
Source: ecfr.gov (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Cadorago, Italy
Italian group producing lactic and probiotic cultures, starter cultures and rennet, supplying probiotic strains as single ingredients or blends to supplement and food makers.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include yogurt starter blend, single-strain freeze-dried powder, bulk starter and dairy-free grades. Ask each supplier for the specification sheet of the exact grade they quote.
Expect viable count or activity, identity, phage resistance, contaminant microbiology and water activity or moisture, each with its method, specification and result for that lot.
Frozen pellet cultures are held at about -45 °C or colder and freeze-dried cultures frozen or refrigerated, per the supplier's specification, in sealed moisture- and oxygen-barrier packs. Keep cultures in the cold chain until use, let freeze-dried packs warm unopened to avoid condensation, and use opened packs at once. Shelf life is set by the supplier from activity or count stability data at a stated temperature.
21 CFR 131.200 defines yogurt as made with a characterizing bacterial culture containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Health Canada's Probiotics monograph for natural health products lists Lactobacillus delbrueckii subsp. bulgaricus as a medicinal ingredient, and the licence application and label must give the strain designation. 7 CFR 205.605(a) lists microorganisms (any food grade bacteria, fungi and other microorganism) as nonsynthetic substances allowed in processed products labeled organic.
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