A brief History

Bulgarian curd - yogurt - is one of the oldest products of lactic-acid fermentation known to man. The historical data available suggest that the Thracians who lived on the territories which are now the Republic of Bulgaria over 5000 years ago were familiar with this fermentation. The Thracian word yogurt, now recognizable throughout the world, means ‘hard milk’: yogu – ‘hard’, rt – ‘milk’.

The agent of lactic-acid fermentation in Bulgarian yoghurt is called Lactobacillus Bulgaricus, and was discovered by the Bulgarian scientist Dr. Stamen Grigorov (1878-1945). In 1905 Dr. Grigorov first published detailed descriptions of the Bulgarian yogurt agents, and later that year in Paris propounded the theory that has appeared one hundred years later - probiotics, THE LIFE SUPPORTING SUBSTANCES.

Nowadays the name Bulgarian yogurt means a fermented lactic-acid product obtained by way of fermentation of Lactobacillus Delbrueskii Bulgaricus and Streptococcus Thermophilus. The two types of micro-organisms from which the original product is obtained live separately and independently from each other in natural conditions, and their symbiotic properties are activated only in the milk-souring process. Lactobacillus Bulgaricus forms amino acids faster and in greater amounts due to its greater abilities as regards decomposition of proteins.

It is necessary to maintain a balance of both friendly bacteria and bad pathogenic bacteria. This balance can be disrupted by medication, stress and diet.

In Europe Lactobacillus Bulgaricus is thought to be unique to the area of present-day Bulgaria – research suggests this may be due to the fact that the last Ice Age did not affect the area – but once introduced it survives happily in the gut alongside the various other good and bad bacteria found there.  

Thus the original yogurt made by the ancient Thracian population containing Lactobacillus Bulgaricus, long thought to have specific nutritional and healing effects, has been scientifically researched in modern times and had its beneficial effects confirmed.

It is these LACTOBACILLUS BULGARICUS which are contained in Daflorn probiotic honey – 10,000,000 per gram!