Lactobacillus delbrueckii subsp. bulgaricus Lactobacillus delbrueckii subsp. bulgaricus Lactobacillus delbrueckii" subsp. "bulgaricus (until 2014 known as Lactobacillus bulgaricus) is the main bacteria used for the production of yogurt. It is also found in other naturally fermented products. First identified in 1905 by the Bulgarian doctor Stamen Grigorov, the bacterium feeds on lactose to produce lactic acid, which is used to preserve milk. "Lactobacillus delbrueckii" subsp. "bulgaricus" can be found naturally in the gastrointestinal tract of mammals living in Bulgaria, but one specific strain, "Lactobacillus bulgaricus" GLB44, is extracted from the leaves of the "Galanthus nivalis" (snowdrop flower) in Bulgaria as well. The bacterium is
Chlamydomonas nivalis the cellular response mechanism to stressful conditions given the harsh conditions of its habitat. It is also an important organism to study adaptation to extreme environments and may become one of the leading systems for research in cold adaptation. "C. nivalis" is likely to have strong antioxidant capabilities, a robust repair mechanism, and other components that may be of interest to researchers. Thermophilic microalgae have gained biotechnological interest as a source for thermostable enzymes and commercial interest as a source for astaxanthin. "C. nivalis" could also potentially be a source for pharmaceuticals, supplements, or beauty products if the algae could