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 ellipsoidal, smooth, brown and 1.0–1.2 × 0.6–0.7 mm in size. Basel appendages are fibrillate and up to 0.2 mm long. The fruit of "L. nivalis" is sessile and dry with a persistent and glabrous calyx. The rosette-like whorl of short leaves in "Luzula nivalis" allows it to easily be distinguished from "Luzula confusa". "Luzula nivalis" has been described as having an 'arctic-alpine circumpolar' distribution, as "L. nivalis" is an alpine plant which grows in the arctic regions of the northern hemisphere. Places which "L. nivalis" grows in include Norway, Sweden, Finland and Svalbard. "Luzula nivalis" has been found in a