Lactobacillus bulgaricus is one of the two bacteria that make common yogurt.  It helps with the digestion of dairy products, makes antibiotic-like substances that fight infection, and helps create an acidic environment in the intestines.  Extensive research in Europe has shown that L. bulgaricus has significant anti-cancer properties. 

PRODUCT SPECIFICATIONS (partial)
POTENCY
1-50 billion+ CFU per gram as specified

GROWTH MEDIUM
Enzyme-modified dairy protein based, fortified with natural proteoses, peptones, vitamins, amino acids, minerals, enzymes and proprietary stabilizers.

FINISHED PRODUCT
Pure Lactobacillus bulgaricus in a base of Identity Preserved (non-GMO) Kosher maltodextrin, traces of other saccharides and hydrolyzed protein constituents, natural cryoprotectants and a proprietary stabilizer.

MICROBIAL PURITY
99.9+%

PATHOGENS
Absent

MICROSCOPIC EXAM
Normal

COLOR
White to light tan

COUNTRY OF ORIGIN AND COUNTRY SHIPPED FROM
USA

KOSHER CERTIFICATION
OU-D by Orthodox Union