The miraculous power of Bulgarian yogurt
HISTORY REMARKS Its secret is hidden in its micro-flora and the specific combination of strains from two species - Lactobacillus bulgaricus and Streptococcus thermophilus that have a symbiotic relationship. Bulgarian yogurt is renounced throughout Bulgarian lands for more than 13 centuries.
THE BEGINNING OF THE DISCOVERY It is only in the beginning of the 20th century that the world discovered Bulgarian yogurt as its potential effect on aging. The Russian biologist and Nobel prize laureate Ilya Mechnikov suggested that aging is caused by the activity of harmful intestinal bacteria in the human gut, that produce toxic substances. Bulgarian yogurt inhibits the growth and neutralizes these harmful microorganisms.
THE BEGINNING OF THE DISCOVERY Following continuous research in 1905 in Geneva the Bulgarian scientist Stamen Grigorov found that the fermentation of Bulgarian yogurt is caused by one rod-shaped and one coccoid microorganism. The rod-shaped bacterium is presently known as Lactobacillus bulgaricus.
THE BEGINNING OF THE INDUSTRIAL TECHNOLOGY The original technology for industrial production of Bulgarian yogurt was applied for the first time in Bulgaria by Prof. Girginov. The technology made possible the continuous production of yogurt by introducing the starter culture along the milk processing line. Several years later this unique technology was implemented abroad by Bulgarian experts.
SPECIFIC FEATURES OF BULGARIAN YOGURT The original starters for Bulgarian yogurt are symbiotic co-cultures of Lactobacillus bulgaricus and Streptococcus thermophilus strains isolated from natural sources. Bulgarian yogurt contains very high numbers of viable bacterial cells: at least 100 million S.thermophilus and 10 million L.bulgaricus cells per 1 gram. The number of viable bacterial cells is a strict requirement of the Bulgarian State Standard 12:2010. To preserve the symbiotic relationship between the two bacteria in the starter for Bulgarian yogurt, selected combinations of strains are co-cultured together for many years. This makes this yogurt different from other fermented milks where the strains are cultured separately.
SPECIFIC FEATURES OF BULGARIAN YOGURT Bulgarian yogurt has typical features that make it different form other kinds of yogurt: Bulgarian yogurt is produced without straining. In that way all valuable components of milk such as calcium, vitamins, peptides, aminoacids are preserved. Bulgarian yogurt is produced by a dedicated technology only with Lactobacillus bulgaricus and Streptococcus thermophilus and no other bacterial species are used. This results in specific aroma and taste profiles of Bulgarian yogurt.
SPECIFIC FEATURES OF BULGARIAN YOGURT It helps recovering the balance of intestinal microflora after antibiotic therapy. Clinical trials show that in children (5-12 years) yogurt consumption increases levels of secretory Immunoglobuline A (IgA) enhancing their the immune defense. Available calcium in yogurt is better utilized by children. It is well accepted by children above 3 years old as show the trials in paediatric clinic. Animal models show radioprotective effect of yogurt consumption.
SCIENCE BEHIND YOGURT Selected strains L.bulgaricus can survive in the gastro-intestinal tract which is proved by isolation of live L.bulgaricus cells in the faeces of children and adults. Viable L.bulgaricus strains inhibit the growth of harmful bacteria.
SCIENCE BEHIND YOGURT Zhekova & Shishkova (1996) Biotechnol. & Biotechnol. Eq. 10, 2-3 Simova et al. (2009) J. Appl. Microbiol. 106, 692-701 Some L.bulgaricus strains demonstrate anti-inflammatory properties inhibiting the synthesis of pro-inflammatory cytokines like IL-8. Usually the starters for Bulgarian yogurt strongly utilize milk sugar, leading to relief of the lactose intolerance.
SCIENCE BEHIND YOGURT Increased yogurt consumption has a beneficial effect on body weight and indirectly on reducing the incidence of cardio-vascular disease. Form Astrup A. (2014) Am. J. Clin. Nutr. doi: 10.3945/ajcn.113.073015
SCIENCE BEHIND YOGURT Cancer and animal models. Significant preventive effect in a chemically induced carcinogenesis in rats was registered with strain L. bulgaricus 5 a decrease of total intestinal tumor multiplicity by 28,6 % for male and 34,2% for female animals. Balanski et al. (1999) Cancer Letters 147, 125-137
RESEARCH EFFORTS CONTINUE
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