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 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 indicate the alpine type habitat in which he found it growing rather than to describe its white colour. "Amanita nivalis" is a small species of fungus which is usually white when young but which becomes tinged with grey or buff as it ages. It