Lactobacillus Lactis
Item No.: | LB-3 |
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Country: Taiwan
City: Taiwan
Address: No. 60, Sec. 3, Long-Gang Rd., Zhong-Li City, Taoyuan County 320
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Lactobacillus delbrueckii subsp. bulgaricus is commonly used alongside Streptococcus thermophilus as a starter for making yogurt. The two species work in synergy, with L.d. bulgaricus producing amino acids from milk proteins, which are then used by S. thermophilus. Both species produce lactic acid, which gives yogurt its tart flavor and acts as a preservative. The resulting decrease in pH also partially coagulates the milk proteins, such as casein, resulting in yogurt's thickness.