What are the benefits of using Lactobacillus bulgaricus in fermentation?
Using Lactobacillus bulgaricus in fermentation offers several benefits:
Enhanced Flavor and Texture: The production of lactic acid results in a tangy flavor and creamy texture, characteristic of high-quality yogurt. Health Benefits: The bacterium is known for its probiotic properties, promoting gut health and aiding in digestion. Extended Shelf Life: The acidic environment created by lactic acid inhibits the growth of spoilage organisms. Natural Preservation: Lactic acid acts as a natural preservative, reducing the need for artificial additives.
