Lactobacillus bulgaricus - the contribution to modern healthy nutrition

Abstract

Lactobacillus bulgaricus is part of the traditional Bulgarian food. It was known to the Thracians - the ancient population that lived on the territory of present Bulgaria. At the beginning of 20th century, the Russian scientist and Nobel prize winner Ilya Metchnikov, in his work "The Prolongation of Life: Optimistic Studies" relates the long and healthy life of Bulgarians to the yoghurt consumption and in particular to the local bacterium in yogurt. In the 90s of the 20th century Lactobacillus bulgaricus was used in the production of probiotic functional food for astronauts. Using modern biotechnologies, certain Bulgarian companies sheathe strains of Lactobacillus bulgaricus and other probiotic microorganisms with a natural coating, consisting of components of the growing medium during fermentation. The isolation of new probiotic strains from spring water, which normally survive under the changing climatic conditions in nature, helps the production of probiotic products in which the strains of Lactobacillus bulgaricus and other probiotic microorganisms retain their stability and vitality when passing through the gastrointestinal tract. Bulgaria becomes famous in the world for Lactobacillus bulgaricus and the Bulgarian territory is still an important reservoir for the isolation of natural strains of lactic acid bacteria which after an additional selection are used as starter cultures for the production of various fermented foods and probiotic products. Lactobacillus bulgaricus is the ancient contribution of mankind to the modern agricultural science and the creation of the first healthy foods in the world.