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 ("to shine, sparkle") or the Latin "luzulae" or "luxulae", from "lux" ("light"), inspired by the way the plant's hairs sparkle when wet with dew. "Nivalis" is Latin for snowy, snow-covered or snow-like. The exact taxonomy of "Luzula nivalis" is a little confusing due to confusions over the naming of the taxon; the name "L. arctica" has frequently (though less occasionally in recent years) been applied this taxon, or it has been regarded as a separate species altogether. Elven et al. (2003) stated that "a number of authors (Hultén 1968, Böcher et al. 1968, Porsild and Cody 1980, Novikov 1990) have