LB81 microorganism in Meiji Bulgaria yoghurt comprises two strains of microorganism namely Lactobacillus delbrueckii subsp. bulgaricus 2038 strain and Streptococcus thermophilus 1131 strain.
Bulgaria’s long and affectionate relationship with yoghurt dates back to the Thracians, ancient inhabitants of the Bulgarian lands, when stock-breeders placed sheep’s milk in lambskin bags around their waists and fermented yoghurt using their own body heat. The word ‘yoghurt’ is derived from the words for ‘thick’ and ‘milk’ in ancient Thracian. But being credited as the inventor is not Bulgaria’s only source of yoghurt pride; it is also credited with producing the healthiest yoghurt in Europe.
In the early 1900s, a Bulgarian scientist called Dr. Stamen Grigorov, found an agent causing Bulgarian yoghurt fermentation – a specific bacillus. Grigorov went on to pinpoint two more bacteria: a Streptobacillus and a harmful Streptoccus thermophilus which coexisted with that Lactobacillus in what appeared to be a perfect symbiosis. He also discovered that these two bacteria are not part of the micro-flora that exists in the human intestinal tract; however, they turn out to be very beneficial to it when introduced in it.
Interested in Dr. Grigorov’s discoveries, another scientist, the Russian Ilya Mechnikov, a Nobel Prize laureate in Physiology and Medicine, went on to discover that more people lived to the age of 100 in Bulgaria than in any of the 36 other countries he studied. He directly linked this to the country’s most traditional food – yoghurt. According to Metchnikoff’s research, the aging process results from the activity of putrefactive (proteolytic) microbes producing toxic substances in the large bowel. He knew that milk fermented with lactic-acid bacteria inhibits the growth of proteolytic bacteria because of the low pH produced by the fermentation of lactose. Based on these facts, Metchnikoff proposed that consumption of fermented milk would “seed” the intestine with harmless lactic-acid bacteria and decrease the intestinal pH and that this would suppress the growth of proteolytic bacteria, that he called “Bulgarian Bacillus” (read more about Lactobacillus Bulgaricus).
Since then, yoghurt has been credited with having a number of healthy effects on the human body, including reducing cholesterol, reducing unhealthy bacteria in the gastro-intestinal tract, increasing calcium levels and producing cancer-suppressing compounds.
Improve defecation: Increase excretory frequency to solve constipation problem, and increase volume of feces. A research paper finds that people who consume yoghurt with LB81 for 2 weeks continuously having soft feces and increased frequency of defecation, which helps reducing risk of colon cancer.
It contains antioxidant: LB81 microbe extracts have an antioxidant characteristic as it inhibits oxidation of low density lipoprotein (LDL), a type of cholesterol which is one of the causes of coronary heart disease.
Reduce absorption of carcinogen: LB81 microbe can impede absorption of heterocyclic amines – a carcinogen found in grilled and smoked food and, thus, help reduce risk of cancer.
The aforementioned benefits of LB81 microbe are most relevant to people with hectic lifestyle, do not follow routine meal schedule, consume insufficient amount of fruits and vegetables but eat food with high fat content, eat grilled food and lack physical exercise – which are causes of constipation and cancer risk. Consuming Meiji Bulgaria yoghurt that contains LB81 on regular basis and adjust eating behavior will help consumers achieve good health much like Japanese people who have the world’s longest life expectancy as a nation as Meiji Bulgaria yoghurt is their favorite and the number one sale record.