Lactobacillus delbrueckii ssp. bulgaricus

P. Teixeira*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

9 Citations (Scopus)


Lactobacillus bulgaricus is an anaerobic to aerobic homofermentative lactic acid bacterium of industrial relevance, used in a large number of food product fermentations worldwide. Several potential health benefits have been attributed to the consumption of fermented foods. This chapter considers the general characteristics of the organism, detection and enumeration methods, and its importance for the food industry and the consumer.
Original languageEnglish
Title of host publicationEncyclopedia of food microbiology
PublisherElsevier Inc.
Number of pages7
ISBN (Electronic)9780123847331
ISBN (Print)9780123847300
Publication statusPublished - 2 Apr 2014


  • Bacteriocins
  • Biochemical characteristics
  • Detection and enumeration methods
  • Fermented foods
  • Lactic acid bacteria
  • Lactobacillus bulgaricus
  • Lactose intolerance
  • Natural preservation
  • Physiological characteristics
  • Probiotics
  • Yogurt


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