Lactobacillus delbrueckii subsp. bulgaricus
subspecies of bacterium
Lactobacillus bulgaricus is the main bacterium used for the production of yogurt. It also plays a crucial role in the ripening of some cheeses, as well as in other processes involving naturally fermented products. It is defined as homofermentive lactic acid bacteria due to lactic acid being the single end product of its carbohydrate digestion. It is also considered a probiotic.
It is a gram-positive rod that may appear long and filamentous. It is non-motile and does not form spores. It is also non-pathogenic. It is regarded as aciduric or acidophilic, since it requires a low pH (around 5.4–4.6) to grow effectively. In addition, it is anaerobic. As it grows on raw dairy products, it creates and maintains the acidic environment that it needs to thrive via its production of lactic acid.
“Lactobacillus delbrueckii subsp. bulgaricus” enters the record as subspecies of bacterium. Crown Archives preserves that source wording while asking what Lactobacillus, delbrueckii and subsp can confirm, complicate or overturn.
Why this record matters
“Lactobacillus delbrueckii subsp. bulgaricus” is worth following because a concise public description often conceals a longer documentary argument. Here, Lactobacillus, delbrueckii and subsp provides the most credible route into that argument.
The citation trail is more important than the brevity of the summary: it shows where individual claims can be examined in context. The source revision retrieved here is dated Sep 19, 2026. The linked authority identifier is Q262677. None of the 0 selected statements returned an explicit reference.
A concise general-reference account can conceal disagreements about scope, terminology or the weight assigned to individual sources. The source lead contains qualifying language; that uncertainty should survive quotation, summary and reuse. Authority statements aid reconciliation but still require their own references, qualifiers and ranks to be checked.
How to read it
Use the entry as an orientation point, then follow its citations and revision history. Names, dates and institutional relationships should be checked against the original record.
- Subject orientation
- Search vocabulary
- Locating named sources
The closest primary source, responsible institution and strongest cited specialist reference.
Three-step research path
- Establish the record: confirm the title “Lactobacillus delbrueckii subsp. bulgaricus”, its source revision and the description used here.
- Expand the search: follow Lactobacillus delbrueckii subsp. bulgaricus primary sources, Lactobacillus delbrueckii subsp. bulgaricus archive and Lactobacillus research across catalogues and specialist indexes.
- Test the account: compare the strongest cited source with the responsible institution’s current record and note any disagreement.
Questions for further research
- Which source most directly establishes the central claim about “Lactobacillus delbrueckii subsp. bulgaricus”?
- What terminology or title could unlock a more precise catalogue search?
- Which institution is responsible for the underlying evidence?
Search terms from this dossier
This entry incorporates text from “Lactobacillus delbrueckii subsp. bulgaricus” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.