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 temperatures rise above 30 °C. It is a true snow alga because it performs better in low temperatures than warm temperatures. Due to "C. nivalis"’ ability to perform photosynthesis well from cold to moderate temperatures, this species is considered a cryotolerant mesophile rather than a cryophile. This organism is also very resilient as they can also survive in warm soil for weeks. They can also tolerate dryness and room temperature for as long as 6 months. Fungi, worms, bacteria, and viruses have been found to associate with or live in the same environment as "C. nivalis". Encapsulated rod-shaped gram-negative bacteria