Lactobacillus bulgaricus
Scientific classification
Kingdom: Bacteria Division: Firmicutes Class: Bacilli Order: Lactobacillales Family: Lactobacillaceae Genus: Lactobacillus Species: L. delbrueckii Subspecies: bulgaricus
Binomial name
Lactobacillus delbrueckii subsp. bulgaricus (Orla-Jensen 1919) Rogosa & Hansen 1971 Weiss et al. 1984 (subspecies status)

Lactobacillus bulgaricus (binomial name Lactobacillus delbrueckii subsp. bulgaricus) is one of several bacteria used for the production of yogurt. First identified in 1905 by the Bulgarian doctor Stamen Grigorov, it is named after Bulgaria. Scientific classification or biological classification is a method by which biologists group and categorize 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 cell wall structure. ... 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 that comprise the lactic acid bacteria. ... Genera Lactobacillus Paralactobacillus Pediococcus The Lactobacillaceae is a family of Gram-positive bacteria, placed within the order of Lactobacillales. ... Species L. acidophilus L. brevis L. delbrueckii subsp. ... 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. ... 1905 (MCMV) was a common year starting on Sunday (link will display the full calendar). ... Stamen Grigorov is a prominent Bulgarian physician. ...

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. Some of the biggest importers of the bacterium are Japan, USA and the EU. A glass of cows milk A goat kid feeding on its mothers milk Milk is the nutrient fluid secreted by the mammary glands of female mammals (including monotremes). ... Lactic acid (IUPAC systematic name: 2-hydroxypropanoic acid), also known as milk acid, is a chemical compound that plays a role in several biochemical processes. ... Lactose is a disaccharide that consists of β-D-galactose and β-D-glucose molecules bonded through a β1-4 glycosidic linkage. ... Ribbon diagram of the enzyme TIM, surrounded by the space-filling model of the protein. ... R-phrases , , S-phrases , , , Flash point −39 °C Autoignition temperature 185 °C RTECS number AB1925000 Supplementary data page Structure and properties n, εr, etc. ...

External links

• Yogurt Culture Evolves