What Is Lactobacillus Bulgaricus?

The lactic acid bacteria in Bulgarian yogurt belong to Lactobacillus in classification, and because of their breed origin, microbial characteristics, and excellent performance, they have been named as Lactobacillus delbrueckii subsp. Bulgaricus (referred to as Lactobacillus bulgaricus). A bacterium is named after the country, and it has been passed down from generation to generation. It has spread all over the world and has excellent efficacy to help people's health and longevity. It is really amazing. Lactic acid bacteria is a collective name for a group of bacteria, including lactococcus, pediococcus, Leuconostoc, Lactobacillus (represented by Lactobacillus bulgaricus), and Bifidobacterium. They all have the same ability to ferment sugar to obtain energy and produce large amounts of lactic acid.

The lactic acid bacteria in Bulgarian yogurt belong to Lactobacillus in classification, and because of their breed origin, microbial characteristics, and excellent performance, they have been named by Lactobacillus delbrueckii subsp. A bacterium is named after the country, and it has been passed down from generation to generation. It has spread all over the world and has excellent efficacy to help people's health and longevity. It is really amazing. Lactic acid bacteria is a collective name for a group of bacteria, including lactococcus, pediococcus, Leuconostoc, Lactobacillus (represented by Lactobacillus bulgaricus), and Bifidobacterium. They all have the same ability to ferment sugar to obtain energy and produce large amounts of lactic acid.

Chinese scientific name: Lactobacillus bulgaricus
Latin scientific name: Lactobacillus bulgaricus
boundary: Bacterial kingdom
door: Pachyphyte
Tsuna: Bacillus

Head: Lactobacillus
Branch: Lactobacillaceae
Genus: Lactobacillus
Species: Lactobacillus delbrueckii L
subspecies: Lactobacillus bulgaricus L

Lactobacillus bulgaricus basic concepts

The term Yogurt (yoghurt, also written as Yoghurt) is Thracian. Yog means "thick" and Urt means "milk." According to historical records, the Thracians lived on this land around 3500 BC, and the first Thrace country was established in the 5th century BC. It is said that the yogurt was produced by the Thracians with milk in lambskin pockets tied to their waists, and the body temperature caused the bacteria in the milk to multiply and ferment.

Lactobacillus bulgaricus

But to say that only the Bulgarian ancestors invented yogurt, "This one, there is no other store", I am afraid that is not entirely correct. Because according to historical records, the Mongolians in China had mastered milk-making technology long before the Han Dynasty. When Princess Wencheng of the Tang Dynasty entered Tibet in 641, there was also a record of "yoghurt". When I first arrived in Xinjiang in 1958, I saw at the Kazakh herders' house that they packed sour horse milk in sheepskin pockets. In China's pastoral areas, sour horse milk, sour goat milk, and sour milk are common drinks in life. Herdsmen drink sour milk less, but they cannot do without sour horse milk; sour horse milk is also a must for herders to entertain VIPs. Dry cheese is a daily dry food carried by herders when they graze. Therefore, it is said that yogurt and dried cheese were one of the military rations of Genghis Khan's Mongolian army at that time. But why is Bulgarian yogurt so famous?

Bulgaria is a country in the Balkan Peninsula, located on the shores of the Black Sea in southeastern Europe. One third of the country's land is woodland, one fifth is pasture grassland, beautiful mountains and rivers, pleasant climate and long life expectancy of residents. This caught the attention of scientists. At the beginning of the 20th century, a well-known Russian immunologist Ilia Mechenikov (who won the Nobel Prize in 1908), when studying population data in 36 countries, found that the number of centenarians in Bulgaria ranks first in each country. After further studying the life and other factors of Bulgarians, Mechenichoff believes that the reason for Bulgarians' longevity is that they drink yogurt in large quantities for a long time. In the 1980s, the average annual consumption of yogurt in Bulgaria was 40 liters, but by 2001 it had fallen to 22 liters. In the process of declining yogurt consumption, centenarians have also significantly decreased (187 people in 2001) .

The vast universe is infinitely mysterious; the microcosm is colorful. Invisible bacteria can be "good" or "evil" with humans. Lactic acid bacteria are a group of bacteria that are beneficial to the human body. They are widely present in nature. They also have lactic acid bacteria in the mouth, intestine, and vagina of humans and livestock, which protect the health of the body. Different nationalities have long created their own fermented foods, such as dairy products, vinegar, sauerkraut, pickles, etc., but it was not until 1857 that French microbiologist Pasteur figured out that the lactic acid bacteria caused the fermentation. Later, many lactic acid bacteria such as Lactococcus, Lactobacillus caucasus, and Bifidobacterium were discovered. The lactic acid bacteria in Bulgarian yogurt belong to Lactobacillus in classification. Because of its breed origin, microbial characteristics, and excellent performance, it was named by Lactobacillus delbrueckii subsp. A bacterium is named after the country, and it has been passed down from generation to generation. It has spread all over the world and has excellent efficacy to help people's health and longevity. It is really amazing.

Lactic acid bacteria is a collective name for a group of bacteria, including lactococcus, pediococcus, Leuconostoc, Lactobacillus (of which Lactobacillus bulgaricus is represented), and Bifidobacterium. They all have the same ability to ferment sugar to obtain energy and produce large amounts of lactic acid. Lactic acid fermentation of lactic acid bacteria is carried out in two ways: assimilated lactic acid fermentation (sugar only produces lactic acid) and alienated lactic acid fermentation (produced more than 50% of lactic acid and other substances from sugar). Different bacilli and cocci each have different fermentation methods and each have their own housekeeping skills.

Morphology and staining of Lactobacillus bulgaricus

^{[1] The} bacterial body is thick and long, 2-20 × 1, the ends are slightly rounded, and single, parallel or short key arrangements. Miscellaneous particles appeared when stained with Nessler or Methylene Blue. It can be divided into A and B types according to its shape. Type A is a short bacillus, arranged into bonds, the cells are unevenly glazed, oval or hip-shaped, and the color is uniform; Type B is a long bacillus, which exists alone, and there seems to be a round shape attached to the bacteria body.

Culture characteristics of Lactobacillus bulgaricus

^[1] Facultative anaerobic, dysplasia in aerobic environment. The suitable temperature is 44 45 , and it can grow at 50 . It grows poorly at 25-35 and stops development at 15 . The suitable pH is 7.0-7.2, and it can grow at pH 3.0-4.5. Milk promotes growth, but cow dung liquid does not.

Lactobacillus bulgaricus benefits

Lactobacillus bulgaricus's "secret" for longevity in Bulgaria

Scientists have pointed out that the reason why Bulgarians live long is that they drink yogurt in large quantities for a long time. that

Lactobacillus acidophilus What's the secret of yogurt?

Today, the most commonly used lactic acid bacteria in industrial production are Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei, Lactobacillus acidophilus, Bifidobacteria, etc.

First, milk (or other milk) is fermented to improve nutritional content and increase utilization. At the same time, it inhibits harmful bacteria and toxic substances and protects human health. ^[2]

Lactobacillus bulgaricus fermented lactose

The first ability of lactic acid bacteria is to be able to ferment lactose. After a complicated chemical reaction process, lactose is first broken down into glucose and galactose, and finally it is turned into lactic acid. Many people in China have low lactase in their intestines, which is difficult to break down and absorb lactose in milk. Therefore, it is easy to cause bloating and diarrhea after drinking milk. The galactose and glucose produced by lactic acid bacteria are not only easily absorbed, but also required for human brain and nerve development, especially for infant brain development. The lactic acid produced can promote emptying of gastric contents and reduce excessive secretion of gastric acid. Improve the utilization of calcium, phosphorus, and iron, and inhibit harmful bacteria in the stomach and intestines.

Lactobacillus bulgaricus breaks down milk proteins

The second ability of lactic acid bacteria is to break down milk proteins. Milk contains few free amino acids (the components that make up proteins), while milk protein particles are larger and harder to absorb. In order to survive, lactic acid bacteria must break down proteins to obtain the required amino acids. Proteases exist on the cell walls of lactic acid bacteria, which can break down proteins into peptides, then swallow the peptides into cells, and then use the intracellular skin enzyme to break down the peptides into various amino acids. At this time, milk protein becomes a fine coagulated cheese; peptides and amino acids are easily digested and absorbed, which improves the protein utilization rate. Due to fermentation, the fat in milk is decomposed, so the fatty acid increases, which can be 2 times more than that in raw milk, and a fatty acid can increase 6 times in mature cheese. Fat in milk is originally a digestible fine fat globule. It also contains unsaturated fatty acids and lecithin, both of which are beneficial to the cardiovascular system. In addition, the nutritional value of lactic acid bacteria is better. The content of trace elements in milk did not change during fermentation, but fermentation improved the absorption of calcium and phosphorus.

Lactobacillus bulgaricus produces special aroma

The third ability of lactic acid bacteria is to produce a special aroma, so that yogurt and dried cheese have a unique flavor. According to research, this unique flavor is caused by diacetyl and acetaldehyde (mainly by acetaldehyde) produced by lactic acid bacteria during fermentation. In yogurt, this substance is basically produced by a transgenic ^[3] Lactobacillus bulgaricus transgene of the superoxide dismutase gene.

Other benefits of Lactobacillus bulgaricus

Secondly, yogurt can inhibit the propagation of pathogenic and spoilage bacteria in the intestine. After drinking yogurt, the amount of E. coli and Clostridium perfringens in feces is reduced, oligosaccharides are produced, laxation is improved, and feces are reduced in the large intestine. time. Lactic acid and acetic acid produced by fermentation of lactic acid bacteria have bactericidal effects, and some species such as Lactobacillus bulgaricus, Lactobacillus acidophilus, and Lactobacillus lactis can also produce hydrogen peroxide (H2O2), which has antibacterial effect; some species such as Bulgarian milk Bacillus can also produce a variety of antibiotics, these antibiotics have an antagonistic effect on Salmonella, Shigella, Staphylococcus, aerobic Bacillus, Clostridium, Pseudomonas and so on. Therefore, yogurt can adjust the balance between the flora in the intestine, inhibit the growth of harmful bacteria, and prevent the pathogenic bacteria from infecting when the body's immunity is low, thereby protecting the body. Drinking yogurt in patients who take a lot of antibiotics can prevent or reduce intestinal flora disorders.

Again, yogurt has the effect of lowering cholesterol in the blood. In people who eat high cholesterol foods but drink a lot of yogurt at the same time, their blood cholesterol levels are not high.

Also, yogurt has anti-cancer effects. It is mainly due to the improvement of the intestinal flora, which suppresses the production of carcinogens and reduces the content of indigo matrix and phenol in the intestine; activates the immune function and inhibits the proliferation of cancer cells. In addition, since Bulgarian scientist Bogdanov reported that yoghurt can directly inhibit cancer cells, there have been continuous studies. In experiments, it was found that lactic acid fermented by Lactobacillus bulgaricus, Lactobacillus acidophilus and S. thermophilus on experimental animals Cancer cells in the body have inhibitory effects.