Probiotic BIOBI

Lactobacillus Bulgaricus – a gift from nature to Bulgaria for human’s health and longevity

At the beginning of the 20th century, the famous Russian scientist, Nobel prize winner, Ilya Mechnikov (1845-1916), while working in Pasteur Institute in Paris, commenced researches on the reason of aging of humans. He found out that during nutrition the proteins in the food are decomposed under the action of putrefactive bacteria in the large intestines and cause poisoning of the organism and early death.

Mechnikov proved that the only food that could limit the development of the putrefactive bacteria in the intestines is the Bulgarian yoghurt. Thus he explained the circumstance that in Bulgaria the largest number of centenarians lives, at that in good health, and pointed out that of each 1 million Bulgarian citizens there are 426 people older than 100 years. For comparison, in Brazil the centenarians of 1 million citizens are 246, in Sweden 64, in Russia 62, in Belgium 52, in France and Germany 2 each, in the United Kingdom and Switzerland 1 each. Mechnikov reached to the conclusion that all this was due to the consumption of yoghurt by the Bulgarians. The Bulgarian citizen Dr. Stamen Grigorov, a student of medicine at the Geneva University at that time, undertook a research on the Bulgarian yoghurt and found out that the reason of the souring was due to a rodlike bacterium in symbiosis with one spherical, which through the consumption of yoghurt settle in the gastro-intestinal tract and suppresses the development of the harmful for the organism microflora.

The rodlike bacterium was named by Mechnikov Lactobacillus bulgaricus – after Bulgaria, the country it was discovered and used for the first time. The bacterium is met freely in Bulgarian nature and under certain conditions it causes natural sour-milk fermentation resulting in the typical Bulgarian sour milk (yoghurt). On the grounds of the results from the researches conducted, Mechnicov is the first scientist to have created a laboratory preparation on the grounds of Lactobacillus bulgaricus called ‘Lactobacillin’.

The researches, production and use of probiotic products increased progressively worldwide.

In the last 15 years Acad. Maria Baltadzhieva – the famous Bulgarian scientist in the field of nutrition science, with the participation of specialists in the field of microbiology, biology, medicine, physics, etc., developed in her laboratory a range of unique probiotic products.

Her scientific objective is biologically active probiotic products to be created on the grounds of selected active strains of Lactobacillus bulgaricus in combination with added thereto unique and important for the human health products, such as ginseng, royal jelly and bee bread, functional milk proteins, important for the humans amino acids, reishi spores, antioxidants, biological extracts from plants and others.

The content and the designation of the probiotic products are based on important biological indexes of the selected strains of Lactobacillus bulgaricus, proven by science and practice.

The selected strains of Lactobacillus bulgaricus have been tested under morphological, physicochemical and biological indexes. Their survivability and metabolic ability under concrete parameters of the technology of the product have been proven.

Academic Maria Baltadzhieva has put to the test all these products for more than 8 years, together with prestigious laboratories in Spain, France, Germany, Russia, Italy. Lactobacillus bulgaricus strains used in these products, as well the very products have been patented.