Medically reviewed by Aviv Joshua, MS, RDN Greek yogurt has an extra production step that gives it a thicker consistency and ...

Last, the yogurt starter cultures (probiotics ... the production of lactic acid by Lactobacillus bulgaricus imparts a sour acidic and refreshing taste. A mixture of various carbonyl compounds like ...

And the community of microbes in that yogurt starter — and the flavor ... Streptococcus thermophilus and Lactobacillus bulgaricus. Sponsor Message "It's possible that the two species have ...

Lactobacillus delbrueckii subsp. Bulgaricus. This is a common bacteria used in the production of yogurt. It supports good digestion, prevents diarrhea, and helps relieve symptoms of irritable ...

A reader recently asked the Food Explainer, “what precisely defines ‘yogurt’ for the FDA”? As you may have noticed, next to the yogurts in the dairy aisle is a product labeled “cultured ...

Yogurt is made by culturing milk with bacteria that produce lactic acid, such as Lactobacillus bulgaricus and Streptococcus thermophilus, although more strains can also be added. If yogurt is heat ...

I cover the history of science and exploration. The discovery of Lactobacillus bulgaricus started with simple curiosity and a touch of homesickness. Shortly after microbiologist Stamen Grigorov ...

Stamen Grigorov is the Bulgarian doctor and scientist who discovered Lactobacillus bulgaricus, a type of bacterium used to make yogurt. Grigorov is celebrated in the October 27 Google Doodle.