Active Ingredient History

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Lactobacillus bulgaricus is the main bacterium used for the production of yogurt. It also plays a crucial role in the ripening of some cheeses, as well as in other processes involving naturally fermented products. It is defined as homofermentive lactic acid bacteria due to lactic acid being the single end product of its carbohydrate digestion. It is also considered a probiotic.   Wikipedia

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lactobacillus delbruckii lactis | lactobacillus delbrueckii | lactobacillus delbrueckii subsp. bulgaricus | lactobacillus delbrueckii subspecies bulgaricus lb-51 | probiotic | vsl #3 | vsl#3

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