Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Lactobacillus delbrueckii subsp. bulgaricus is a probiotic bacterium commonly used in the production of yogurt and other fermented dairy products. Its use as a supportive agent during or after antibiotic treatment is primarily based on its capacity to help restore the balance of intestinal microflora disrupted by antibiotics. While it is not an "alternative" to antibiotics (i.e., it does not replace antibiotics in treating bacterial infections), there is some scientific evidence supporting its adjunctive use to mitigate side effects such as antibiotic-associated diarrhea (AAD).

Clinical studies, however, have more extensively examined other probiotic strains (such as Lactobacillus rhamnosus GG and Saccharomyces boulardii) in this context. Evidence specifically for L. delbrueckii bulgaricus is less robust and often comes from studies using multi-strain probiotic formulations (e.g., yogurt containing both L. delbrueckii bulgaricus and Streptococcus thermophilus). These studies suggest some benefit in reducing the incidence and/or duration of AAD, especially in children. The European Society for Pediatric Gastroenterology, Hepatology, and Nutrition (ESPGHAN) notes that yogurt containing live cultures, including L. bulgaricus, may help reduce the risk of AAD, but the evidence is not as strong or consistent as for other, better-studied strains.

In summary, L. delbrueckii bulgaricus is used to support gut health during antibiotic therapy, with some scientific evidence for benefit, but the overall quality and quantity of evidence specific to this strain is moderate at best (rated 2/5).

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