Description – Lactobacillus delbrueckii subsp. 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.
Application – Lactobacillus delbrueckii subsp. bulgaricus is used extensively as a starter in yogurt manufacture, establishing an associative growth with Streptococcus thermophilus. It is responsible for the production of many compounds that contribute to yogurt flavor, such as acetaldehyde.
