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
Chlamydomonas nivalis cell in combination with inorganic material could enhance the darkening over the snow and reduce the surface area of white snow. Due to the absorption of solar energy by the alga, albedo would be reduced and the darker areas on the snow where the blooms form would melt more rapidly. As a result, populations of "C. nivalis" would increase, creating a feedback loop that amplifies melting and reduces sunlight absorbance which contributes to glacier retreat and lowering albedo, as shown experimentally. This is concerning to environmentalists and climate scientists. "C. nivalis" can be used as a model species for studying