Lactobacillus bulgaricus is a type of beneficial bacteria commonly found in yogurt and other fermented dairy products. It plays a crucial role in the fermentation process, converting lactose into lactic acid, which helps preserve food and gives yogurt its tangy flavor. This bacterium is also known for its probiotic properties, which can support gut health and improve digestion. Originally discovered in Bulgaria, Lactobacillus bulgaricus is often used in combination with another bacterium, Streptococcus thermophilus, to produce traditional yogurt. Together, they create a rich environment for fermentation, enhancing the nutritional value of dairy products and contributing to their creamy texture.