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
Luzula nivalis considered L. nivalis to be conspecific with L. arctica, but some of them (Hultén 1968, Böcher et al. 1968) have used the name L. arctica, while the others (Porsild and Cody 1980...) [have used] the correct name L. nivalis.". Elven et al. (2003) also noted that "L. campestris" var. "nivalis" was widely considered to be conspecific with "L. arctica." The current botanical consensus seems to be that lectotypification solves the issue and that "L. arctica" and "L. nivalis" should be regarded as the same species, with the name "L. nivalis" being chosen as this (derived from "L. campestris" var. "nivalis")