By law, anything called "yogurt" must be made from a few common ingredients: milk, of course, plus two species of bacteria called Lactobacillus bulgaricus ... labels on these starter cultures ...

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 ...

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.

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 ...

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 ...