Lactobacillus bulgaricus (L. bulgaricus) - yogurt bacterium - 7 of 15 probiotic strains of DeNorma

It is one of the two bacteria involved in the conversion of milk into yogurt. Along with the bacterium S. Thermophilus, the Bulgarian rod as it is called, is used in the production of yogurt. And it really looks like a "rod" when we look at it through a microscope.

It got its name because it was discovered in Bulgaria. The bacterium L. bulgaricus was discovered by the Bulgarian microbiologist Stamen Grigorov. He first discovered it in a dairy product called yogurt. After that, the product was described in detail in the famous work "Prolonging Life", by the world-famous Nobel Prize winner Ilya Mechnikov.

It is resistant to acids, helps us in the fermentation and assimilation of dairy products. It is part of the ingredients of many nutritional supplements that are used to form and maintain a normal balance of beneficial bacteria.

Probiotics, including L. bulgaricus, are found in some yogurts and other dairy products, such as kefir. They are also found in traditional Japanese products, such as miso soup and spices, which are made by fermenting rice, barley and soy.

L. Bulgaricus, a probiotic included in the composition of the symbiotic DeNorma.