Lactobacillus bulgaricus comes from the class of Bacilli, order Lactobacillales, family Lactobacillus of the division Firmicutes. A non-motile organism Lactobacillus bulgaricus is extremely helpful for people suffering from lactose intolerance.

Health benefits

Prevention against colon cancer: Certain strains of L. Bulgaricus have been found to contain anti-mutagenic effects because of their tendency to bind with hetertocyclic amines.

Lowers blood pressure and cholesterol: Clinical studies indicate that when milk fermented with L. Bulgaricus strains is drank, it causes considerable lowering of blood pressure. This is thought to be due to the production of ACE inhibitor-like peptides during fermentation. It has also been observed to modestly lower the serum cholesterol levels by breaking down the bile in the gut in the human body.

Boosts immunity: L. Bulgaricus offers strong protection against pathogens through competitive inhibition. They do this by increasing the number of IgA-producing plasma cells, phagocytosis as well as the number of T lymphocytes and natural killer cells. They are also known to reduce the risk of respiratory tract infections along with dental caries among children. They are considered to be the best aid against acute diarrhea and in lowering the duration of rotavirus infection among children.

Prevention against bowel syndrome: L. Bulgaricus has been shown studies to fight irritable bowel syndrome. In addition, its beneficial effect in treating ulcerative colitis, urinary tract infections and bacterial vaginosis has shown in women.

Preparation

L. Bulgaricus is largely found in powder or capsule form for consumption.

Side effects

Oral use of this bacterium as a probiotic supplement is absolutely safe with no side effects

References

Grigoroff, Stamen Étude sur une lait fermenté comestible. Le “Kissélo mléko” de Bulgarie. Revue Médicale de la Suisse Romande. Genéve. Georg&G., Libraires-Éditeurs. Librairie de L'Université. 1905

Balows, H.G.Truper, M. Dworkin, W. Harder, K.H.Schleifer (1991). The Prokaryotes, 2nd Edition, A Handbook on the Biology of Bacteria, Chapter 70, pg 1547 .

Report of a Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria (October 2001). [www.who.int/entity/foodsafety/publications/fs_management/en/probiotics.pdf "Health and Nutritional Properties of Probiotics in Food including Powder Milk with Live Lactic Acid Bacteria"]. Food and Agriculture Organization of the United Nations , World Health Organization .  Retrieved 2009-11-04 .