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
Amanita nivalis in the Rocky Mountains in North America. The fruit bodies appear singly or in small groups in both silicaceous and limestone areas in summer. The edibility of this species is not known but because of its rarity, it is best not to gather it. Amanita nivalis Amanita nivalis, the snow ringless amanita or mountain grisette, is a species of basidomycote fungus in the genus "Amanita". It was first described by the Scottish mycologist Robert Kaye Greville in 1826 from specimens found growing at high altitudes in the Scottish Highlands. He gave it the Latin epithet "nivalis" (of the snow) to