Yogurt is made through a delicate partnership between milk and two types of bacteria. Researchers at the Technical University of Denmark (DTU) have found that increasing fermentation temperature can ...

These live cultures of beneficial bacteria (e.g., Lactobacillus bulgaricus and Streptococcus thermophilus) can be found in fermented foods like yogurt, sauerkraut, kefir, and kombucha.

Born on 27 October 1878 in the village of Studen Izvor in western Bulgaria, Grigorov is best known for discovering Lactobacillus bulgaricus, the bacterium essential to the fermentation of milk ...

Puratos' sourdough ambassador for the world Morgan Clementson shares her memories from Bulgaria, the special Lactobacillus Bulgaricus, and about her passion for baking bread with her specially ...

Lactobacillus bulgaricus feasts on the lactose in milk, producing a specific set of fatty acids. The result is a thick, slightly tart substance that makes a tasty dip for your pita bread.

By law, anything called "yogurt" must be made from a few common ingredients: milk, of course, plus two species of bacteria called Lactobacillus bulgaricus and Streptococcus thermophilus.

Lactobacillus Bulgaricus- The Magic Bulgarian Bacillus People | April 21, 2004, Wednesday // 00:00 Send to Kindle ...

Alexander Alfred Day, William Merriott Gibbs, Surface Tension in Relation to Bacterial Growth: With Special Reference to Lactobacillus Acidophilus and Lactobacillus Bulgaricus, The Journal of ...