0.8 x 9.0 micrometers, which is about one thousand times … Yogurt is made by heating milk to a temperature that denaturates its proteins (scalding), essential for making yogurt, cooling it to a temperature that will not kill the live microorganisms that turn the milk into yogurt, inoculating certain bacteria (starter culture), usually Streptococcus thermophilus and Lactobacillus bulgaricus, into the milk, and finally keeping it warm for several hours. Grigorov grew up in the village of Studen Izvor in the Trun region of western Bulgaria, according to Google's blog. The milk may be held at 85 °C (185 °F) for a few minutes, or boiled (giving a somewhat different result). Meanwhile, a glacier in Antarctica has even been named after the Bulgarian doctor. Codex currently defines yogurt as a milk product obtained by fermentation using these two specific strains with or without optional additions (such as milk powder, other LAB, and sugar). Nowadays, Lactobacillus Bulgaricus is used to sour milk and make yogurt, it is given as a remedy, used in treatments, etc. Dr. Stamen Grigorov was born on October 27 in 1878, and today marks his 142nd birthday. He also played a central role in the development of the first ever tuberculosis vaccine. Actual Size. After his discovery in Geneva, Grigorov took a position as chief physician at a local hospital back in his hometown of Trun in the same year, Google's blog continues. 4,000 years after the Thracians made their ancient yogurt, Bulgarians are still using the “Bulgarian Bacillus” – Lactobacillus Bulgaricus and Streptococcus Thermophilus. But Grigorov's discovery of Lactobacillus bulgaricus played a vital role in bringing yogurt to the West and making it the widely consumed product that it is today. In 1906, he released a paper that demonstrated how penicillin fungi could be used to treat tuberculosis. Since then, numerous studies have shown that it is not only one of the two bacteria required for yogurt, but it has numerous beneficial probiotic properties in the human body. Google Doodle Celebrates Scientist Who Discovered the Cause of Natural Yogurt | Tech & Science. Lactobacillus delbrueckii subsp. Lactobacillus comes from Latin root words lacto- and baci-, meaning milk rod. It's a natural process that people discovered somehow... "Indeed, the Balkans is one of the many places in the world which has the specific bacteria and temperature ranges needed to naturally produce yogurt.". He discovered the rod-shaped microorganism that causes yogurt's fermentation and the bacterium was later renamed Lactobacillus bulgaricus in honor of his home country. It must be cooled to 50 °C (122 °F) … You have 4 free articles remaining this month, Sign-up to our daily newsletter for more articles like this + access to 5 extra articles. Lactobacillus bulgaricus are probiotic bacteria IV – generation derived from dairy products produced without industrial yeast from ecologically clean regions of Bulgaria. Intestinal bacteria is referred to as gut flora or microbes. But he also died on his birthday in 1945, at the age of 67. To continue reading login or create an account. But his groundbreaking discoveries did not stop there. Grigorov had married in 1904, the year before he left home to work as a research assistant in Geneva. Grigorov spent the rest of his life continuing this research and working as a doctor, saving thousands of lives until his death in 1945. The town also held a yogurt festival on the 110th anniversary of the discovery, which saw locals displaying homemade yogurt and cheese. See why nearly a quarter of a million subscribers begin their day with the Starting 5. Who is Stamen Grigorov? Elitsa Stoilova, assistant professor of ethnology at the University of Plovdiv, told the broadcaster: "It's true that yogurt was part of people's diet for centuries in the Balkan lands. bulgaricus, like many lactobacilli bacterium, is found in fermented dairy products like yogurt and fermented milk.This bacterium is thought to originate in yogurt produced in the Balkan region of southeastern Europe in combination with Streptococcus thermophilus as well as from raw milk and plant material (12). After thousands of experiments, he finally found what he was looking for, in 1905. L. delbrueckii subsp. Portrait of Dr. Stamen Grigorov before 1918. Today's logo shows a cartoon sketch of Grigorov, sitting on the floor in an apron and holding up a spoon full of yogurt. FACTS: Yogurt is a Turkish word for a Middle Eastern dish that is nothing more than milk deliciously fermented by particular strains of common bacteria. Dr. Stamen Grigorov is the Bulgarian doctor and scientist who discovered Lactobacillus bulgaricus bacillus, the cause for natural yogurt. A feature on Bulgarian Radio BNR reported that Grigorov was not credited with the development first tuberculosis vaccine, typically attributed to French scientists Camille Guerin and Albert Calmette, due to "an odd confluence of events.". Origins & Functions. He attributed some general health benefits to it. There are reasons yogurt is touted as a health food, and Lactobacillus acidophilus (L. acidophilus) is one of them. These cultures have an optimum growth temperature of approximately 42oC and contain Streptococcus thermophilus with L. delbrueckii subsp.