| Lactobacillus bulgaricus |
Lactobacillus bulgaricus (LBB) is one of several bacteria used for the production of yoghurt (yogurt). It is named for Bulgaria, the country where it was first used (it thrives freely on the Balkan Peninsula). The bacterium feeds on milk and produces lactic acid which also helps to preserve the milk. It breaks down lactose and is often helpful to sufferers of lactose intolerance, whose digestive systems lack the enzymes to break down lactose to simpler sugars. ...
출처: en.wikipedia.org/wiki/Lactobacillus_bulgaricus
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| Lactobacillus bulgaricus |
is a transient yet important microorganism in human ecology. This anaerobic strain of lactobacilli produces lactic acid as a main product from carbohydrates and is found in yogurt and cheese. As with other lactic acid producing bacteria, these transient bacteria help create and maintain a more acid environment in which there is a strong inhibition of less desirable microorganisms.
출처: beseen.net/BeHealthy/ideaconcepts/zyme.htm
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