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 ...

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 ...

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.

Metchnikoff even reported that the special kind of Lactobacilli in samples of Bulgarian yoghurt- Lactobacillus Bulgaricus- was the only bacterium that had never damaged the human organism anyhow.

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 ...