Lactobacillus delbrueckii subsp. bulgaricus (until 2014 known as Lactobacillus bulgaricus) is the main lactic acid bacteria used for the production of yogurt. Yogurt means hard, solid milk in Thracian. Thracians, that inhabited the present day Bulgaria land more than 8 thousand years ago, used the lactic acid bacteria for fermentation of milk. This lactic acid bacteria (Lactobacillus Bulgaricus) is named after Bulgaria – the country where it was first discovered and used.
Lactobacillus Bulgaricus is one of the oldest probiotic in the world. Probiotics are microorganisms, which restore the natural microflora of the human body, contribute to detoxification, stimulate the immune system and restore its natural defenses. Lactobacillus Bulgaricus was first identified in 1905 by Bulgarian doctor Stamen Grigorov in the dairy products. The first medical study of its functional properties was conducted in Russia by Ilya Mechnikov – Nobel Laureate, a headmaster of the Pasteur Institute in Paris, who regards this bacterium as the main means in the fight against aging and self-poisoning of the human body.
Lactobacillus Bulgaricus is characterized with activity, development and productivity of valuable metabolites, important for the health of the body: organic acids, amino acids, enzymes, functional peptides, antimicrobial substances, bacteriocins, immune substances and others.
We have a protected utility model for usage of Bulgarian Yogurt Ferment in cosmetic products. The utility model was formed together with Prof. Maria Baltadzhieva – a world-famous scientist in the field of milk and dairy technology, entered in the Golden Book of Inventors in Bulgaria.
In our cosmetic products, we use liophilisate of the lactic acid concentrate that contains the strains Lactobacillus delbrüeckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus 9 in ratio 3:2. Liophilisate is a product of lyophilisation – a method of drying food without destroying their physical structure by rapid freezing and dehydration of the frozen product under high vacuum.
The lactic acid concentrate consists of 15 to 17 kinds of free amino acids: lactic acid, lactose, antimicrobial components, bacteriocins, vitamins and trace elements. The proteins in the lactic acid concentrate degraded under the influence of enzymes, acquire the characteristic to penetrate and moisturize the inner layers of the skin and they form a film on the surface layers. This way they prevent drying and provide firmness and smoothness. The vitamins and micro-elements containing in the lactic acid concentrate, thanks to the participation of the selected strains of microorganisms, strengthen the skin and protect it against stress, improve its protection and decrease the early signs of ageing. The available vitamin C, in its capacity as powerful antioxidant, maintains the skin smooth and supple, and the group B vitamins maintain the skin healthy and influence its rapid recovery. The lactic acid concentrate has a complex protective effect, helps to optimize the skin micro flora, restructures and restores the freshness and elasticity of the skin and hair.
In themselves, the symbiotic strains of microorganisms participating in the lactic acid possess a wide range of bactericide effect on the G+ and G- pathogenic bacteria, and the amino acids produced by them stimulate the activity of the cells and have an immediate impact on the preservation of the natural flora in the intimate area.
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