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The origins of yogurt are unknown but it was probably discovered first by Neolithic people in Central Asia and Mesopotamia around 5000 BC, when the first milk-producing animals were domesticated. They most likely found out how to ferment milk by chance and in all likelihood, yogurt was discovered independently in this way in many different ...
Known for. Lactobacillus bulgaricus, tuberculosis treatment. Scientific career. Fields. Microbiology, medicine. Stamen Gigov Grigorov (Bulgarian: Стамен Гигов Григоров; 27 October 1878 – 27 October 1945) was a prominent Bulgarian physician and microbiologist. He discovered the Lactobacillus bulgaricus bacillus, used in the ...
Strained yogurt. Strained yogurt, Greek or Greek-style yogurt, [2] yogurt cheese, sack yogurt or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt. Like many types, strained yogurt is often made ...
1905: Stamen Grigorov discovered Lactobacillus bulgaricus, the lactic acid-producing bacteria, which is the true cause for the existence of natural yogurt. [88] 1912: Otto Rohwedder invents the bread-slicing machine. It wouldn't enter use before 1928 however. [89] 1916: The first domesticated blueberries reach the market. [90]
Lactobacillus Bulgaricus is the main bacterium used for the production of yogurt. It also plays a crucial role in the ripening of some cheeses, [3] as well as in other processes involving naturally fermented products. It is defined as homofermentive lactic acid bacteria due to lactic acid being the single end product of its carbohydrate digestion.
Fermentation theory. In biochemistry, fermentation theory refers to the historical study of models of natural fermentation processes, especially alcoholic and lactic acid fermentation. Notable contributors to the theory include Justus Von Liebig and Louis Pasteur, the latter of whom developed a purely microbial basis for the fermentation ...
Lactobacillus is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. [2] [3] Until 2020, the genus Lactobacillus comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera (see § Taxonomy below).
Lactobacillus acidophilus(Neo-Latin'acid-loving milk-bacillus') is a rod-shaped, Gram-positive, homofermentative, anaerobicmicrobe first isolated from infant feces in the year 1900.[1] The species is commonly found in humans, specifically the gastrointestinal tract and oral cavity as well as some speciality fermented foods such as fermented ...