Tag: L bulgaricus

In 1907, Nobel laureate Élie Metchnikoff famously linked the longevity of Bulgarian people to their high consumption of yogurt containing *L. bulgaricus*. This sparked global interest in this specific bacterium, raising the contemporary question: Is *L bulgaricus* a good probiotic, and does it live up to its historical reputation today?

With a history of safe use stretching over a century, L. bulgaricus is a well-regarded probiotic, but is L. bulgaricus safe for everyone? The European Food Safety Authority (EFSA) considers this species suitable for a Qualified Presumption of Safety (QPS) approach, yet certain individuals and conditions warrant specific safety considerations.

Over a century ago, Nobel laureate Elie Metchnikoff attributed the longevity of certain Bulgarian populations to their high consumption of yogurt containing L. bulgaricus, a theory that brought this beneficial bacterium into the spotlight. This lactic acid-producing microorganism is essential for making traditional yogurt and is found in other fermented products, contributing to gut health and more.

According to the official FAGE website, all FAGE Total Greek yogurt products are made with only milk and live active cultures. This confirms that FAGE Total Greek yogurt is indeed live, containing beneficial bacteria essential for making yogurt and supporting gut health.

According to Chobani's official website, their yogurts contain a specific combination of six live and active cultures. This detailed look at what bacteria Chobani have explains how this blend of bacteria contributes to the yogurt's fermentation process and delivers a range of potential probiotic benefits.

Fermented dairy products like yogurt, containing live and active cultures of *S. thermophilus* and *L. bulgaricus*, are known for their health benefits. But what are the benefits of S. thermophilus and L bulgaricus exactly? These two probiotic species form a powerful symbiotic pair that supports digestive health, enhances the immune system, and more.