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Lactobacillus delbrueckii bulgaricus (L. bulgaricus) is a Gram-positive bacterium with a low GC content. This lactobacillus ferments sugars mainly to lactic acid, and therefore belongs to the lactic acid bacterial group.
L. bulgaricus is one of the two bacteria required for the production of yogurt and fermented milk, it has an essential role in the development of the organoleptic, hygienic and perhaps probiotic qualities of these foods.
In France, the annual yogurt consumption was 19.6 kg per person in 1998. From this statistic, the major economic interest of this lactobacillus is clear.