Lactobacillus bulgaricus (Official name Lactobacillus delbrueckii subspecius bulgaricus, LBB) is one of several bacteria used for the production of Kisselo mlyako(Bulgarian)- "Sour milk"yoghurt (yogurt). It is named for Bulgaria, the country where it was first used (it thrives freely on the Balkan Peninsula). The bacterium feeds on milk and produces lactic acid which also helps to preserve the milk. It breaks down lactose and is often helpful to sufferers of lactose intolerance, whose digestive systems lack the enzymes to break down lactose to simpler sugars. While fermenting milk, Lactobacillus bulgaricus produces acetaldehyde which perfumes yogurt. One of the biggest importers of the bacterium is Japan, USA, EU. Scientific classification or biological classification is how biologists group and categorize extinct and living species of organisms. ... Phyla/Divisions Actinobacteria Aquificae Bacteroidetes/Chlorobi Chlamydiae/Verrucomicrobia Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Nitrospirae Omnibacteria Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Bacteria (singular, bacterium) are a major group of living organisms. ... Classes Bacilli Clostridia Mollicutes The Firmicutes are a division of bacteria, most of which have Gram-positive stains. ... Orders Bacillales Lactobacillales The term bacilli (singular bacillus) is used to refer to any rod-shaped bacteria. ... Families Aerococcaceae Carnobacteriaceae Enterococcaceae Lactobacillaceae Leuconostocaceae Streptococcaceae The Lactobacillales are an order of Gram-positive bacteria, placed within the Firmicutes. ... Genera Lactobacillus Paralactobacillus Pediococcus The Lactobacillaceae is a family of Gram-positive bacteria, placed within the order of Lactobacillales. ... Species L. acidophilus L. bulgaricus L. casei L. plantarum L. reuterietc. ... In biology, binomial nomenclature is the formal method of naming species. ... Phyla/Divisions Actinobacteria Aquificae Bacteroidetes/Chlorobi Chlamydiae/Verrucomicrobia Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Nitrospirae Omnibacteria Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Bacteria (singular, bacterium) are a major group of living organisms. ... Yoghurt Yoghurt or yogurt, less commonly yoghourt or yogourt, is a dairy product produced by bacterial fermentation of milk. ... The Balkans is the historic and geographic name used to describe southeastern Europe (see the Definitions and boundaries section below). ... A glass of cows milk Milk most often means the nutrient fluid produced by the mammary glands of female mammals. ... Structural formula of lactic acid Lactic acid (α-hydroxypropionic acid, AHA),also known as milk acid, is a chemical compound that plays a role in several biochemical processes. ... Lactose is a disaccharide that makes up around 2-8% of the solids in milk. ... Ribbon diagram of the catalytically perfect enzyme TIM. An enzyme is a protein that catalyzes, or speeds up, a chemical reaction. ... R-phrases , , S-phrases , , , Flash point −39 °C Autoignition temperature 185 °C RTECS number AB1925000 Supplementary data page Structure and properties n, εr, etc. ...

According to legend, a Bulgarian shepherd in the Balkan Mountains (Stara Planina) who did not have enough vessels to hold all the milk fom his sheep made a bag from a fresh lamb's hide and put the extra milk there. The next morning he found yoghurt in the bag, most likely generated by Lactobacillus bulgaricus. Other legends suggest that yoghurt was known even to the Bulgars (a nomadic tribe, also known as the proto-Bulgarians), along with kumis, a refreshing, slightly alcoholic drink from mare's milk. Stara Planina, Rhodope, Rila and Pirin Mountains The Balkan mountain range (Bulgarian: Stara Planina, Old Mountain) is an extension of the Carpathian mountain range, separated from it by the Danube River. ... Species See text. ... This article is in need of attention from an expert on the subject. ... Kumis (called airag by the Mongolians), is a traditional drink of the people of Central Asia. ...

In most Western countries, commercial yogurt production employs various starches, gums, gels, and stabilizers and in some instances may include little or no live bacteria culture. This kind of yogurt is often considered inferior to the fully-cultured variety.

The bacterium was first identified in 1905 by the Bulgarian doctor Stamen Grigorov. 1905 (MCMV) was a common year starting on Sunday (see link for calendar). ... Stamen Grigorov is a prominent Bulgarian physician. ...