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View compareNatural Probiotic Selection Yogurt Starter Cultures - Pack of 12 Freeze-Dried Sachets for Lactobacillus Rhamnosus and L.Gasseri
Natural Probiotic Selection Yogurt Starter Cultures - Pack of 12 Freeze-Dried Sachets for Lactobacillus Rhamnosus and L.Gasseri
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Product Description
History Balkans long and affectionate relationship with yogurt dates back to the Thracians, ancient inhabitants of the Balkan Peninsula before more than 3000 years when stock-breeders placed sheeps milk in lambskin bags around their waists and fermented yogurt using their own body heat. The word yogurt is derived from the words for thick and milk in ancient Thracian. In the early 1900s, a Bulgarian scientist called Dr. Stamen Grigorov, found an agent causing Bulgarian yogurt fermentation - a specific bacillus. Grigorov went on to pinpoint two more bacteria: a Streptobacillus and a harmful Streptoccus thermophilus which coexisted with that Lactobacillus in what appeared to be a perfect symbiosis. He also discovered that these two bacteria are not part of the micro-flora that exists in the human intestinal tract; however, they turn out to be very beneficial to it when introduced in it. Interested in Dr. Grigorovs discoveries, another scientist, the Russian Ilya Mechnikov, a Nobel Prize laureate in Physiology and Medicine, went on to discover that more people lived to the age of 100 in Bulgaria than in any of the 36 other countries he studied. He directly linked this to the countrys most traditional food - yogurt. According to Metchnikoffs research, the ageing process results from the activity of putrefactive (proteolytic) microbes producing toxic substances in the large bowel. Based on these facts, Metchnikoff proposed that consumption of fermented milk would seed the intestine with harmless lactic-acid bacteria and decrease the intestinal pH and that this would suppress the growth of proteolytic bacteria, that he called Bulgarian Bacillus.