Red Suva Frangipani

Harm score: 1 (Natural substances)

Red Suva Frangipani, also known as Lactobacillus bulgaricus GLB44 is a lactobacillus found in certain types of fermented foods. It is one of the most important strains of bacteria used in the production of fermented dairy products, especially yoghurt. It has the ability to break down lactose, leading to the production of lactic acid, which is responsible for the characteristic taste and consistency of yoghurt.

In addition to yoghurt, Lactobacillus bulgaricus GLB44 is also used in other dairy products such as cottage cheese, cheese or kefir. This bacterium is also important in the food industry as a natural preservative and is a component of probiotic supplements. Regular consumption of these foods and supplements with Lactobacillus bulgaricus GLB44 can help to improve digestive health, promote healthy gut flora and also strengthen the immune system. However, the name Red Suva Frangipani itself is used in other contexts and does not refer to this species of lactobacillus. Red Suva Frangipani is a species of tropical plant that is popular for its beautiful red flowers and pleasant scent.