Probiotics Lactobacillus Bulgaricus

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Probiotics

Probiotics

Probiotics are the natural alternative of the synthetic chemical substances, pollution and poisoning of man.

The word “probiotic” (for life) was first introduced in 1954 when comparing the harmful effects of antibiotics with the beneficial effects of the good bacteria – probiotica.
Probiotics are living microorganisms and if taken alone or by food, containing probiotics, they have a beneficial effect on the human system. They have a beneficial effect on the intestinal microbal flora and the immune system. They detoxificate the organism, reduce cholesterol and blood sugar, heal the stomach, intestines and liver, protect from cancer, allergy, urogenital infections.

The modern concept of the importance of probiotics was laid in the beginning of XX century by the Russian biologist and Nobel prize winner Il. Metchnikoff and the great French physician H. Tissier. In his theory “Of longevity and rejuvenation of man” prof. Metchnikoff indicates that putrefactive processes, caused by microorganisms, develop in the internal organs, they produce toxins and poison the system. Prof. Metchnikoff recommends yoghourt and other lactic acid products that can protect us against putrefactive processes. He gives as an example the Bulgarians who eat such products every day and the percentage of the centenarians in Bulgaria is the highest (4%). They rarely suffer from cancer and the total sick rate is low. In 1905 the Bulgarian physician St. Grigorov discovered Lactobacillus Bulgaricus in these milk products.

Now we ascertain the fact that thousands of microbal strains coexist with people. They are everywhere – on skin, hair, nails, in mouth, intestines, urethra and genitals. The large intestine and the vagina are the natural bioreactors, producing millions of microorganisms. The microorganisms divide into three groups:

  • harmful – about 150-180 strains;
  • beneficial (probiotics) – about 15-20 strains;
  • latent – over 1000-1200 strains.

Most of the microorganisms live in the stomach and the intestines – from 500 to 800. Scientists are constantly discovering new strains, causing different diseases – Helicobacter pylori, causing gastric ulcer, Mycobacterium paratubercolosis, causing ulcerous colitis and so on. The microorganisms – beneficial, harmful and latent have been in close relations with each other for millions of years. The balance of the ecosystem determines the state of health, affection, epidemics and death.Contemporary probiotics divide into three main groups: lactobacilli, lactic acid cocci and bifidobacteria. Only 14 of them are widespread and used for production of different products.

The lactic acid bacteria are the basis of the probiotics. Their biological characteristic is that they cause lactic acid fermentation and breaking down the sugars they produce more than 50 % of the lactic acid. The produced lactic acid together with the bacteriocins and some other biologically active substances inhibit the pathogens, detoxificate the organism and stimulate the immune system. The lactic acid bacteria have anti-carcinogenic, anti-atherosclerotic, anti-allergic, antioxidative, ray-protective effects. The lactic acid bacteria form the vaginal flora of women and define the state of health and the health of their children.

Lactic acid cocci. The most important of them is Streptococcus thermophilus. It secretes substances that inhibit the pathogens, improves coagulation of blood, stimulate the children’s growth. Streptococcus thermophilus produces alcohol dehydrogenase which serves to break

Bifidobacteria produce less than 50 % lactic acid and a great amount of acetic acid. They support the microbal flora in the large intestine. Also they participate in the fermentation of sugar. They have anti-carcinogenic effect. Bifidobacteria predominate in the faeces of little children and with ages they decrease or fade away. They are highly sensitive and die easily in acid environment or in the presence of oxygen.

Adverse effects of probiotics. Endocarditis are established very rarely, caused by Lactobacillus casei, Lactobacillus rhamnosus and Lactobacillus plantarum and more seldom by Lactobacillus acidophilus and Bifidobacterium. Endocarditis caused by Lactobacillus bulgaricus and Streptococcus thermophilus have not been observed.

 

Lactobacillus Bulgaricus - a unique probiotic

Lactobacillus bulgaricus is the only probiotic, named after a nation and a geographic territory. It is the first microorganism, selected by man thousands of years ago that has changed the human evolution. Lactobacillus bulgaricus is of vegetable origin, isolated from the green plants only on the territory of Bulgaria. In other regions of the world it mutates and stops its reproduction. In contrast to the other lactobacilli, it produces D (-) lactic acid, which determines its powerful antimicrobial, anti-carcinogenic, anti-atherosclerotic, antiallergic, antioxidative, ray-protective and other beneficial effects. Lactobacillus bulgaricus develops in symbiosis with other plant probiotic – Streptococcus thermophilus.

Their joint development leads to a mutual intensification and balancing of their favourable effects. If administered orally, the plant probiotics Lactobacillus bulgaricus and Streptococcus thermophilus quicken the development of Lactobacillus acidophilus, living in human and animal organisms. It is difficult for Lactobacillus acidophilus to develop on its own, its cells die easily and cannot reach the necessary amount. Symbiosis like this happens between the plant lactobacilli and the Bifidobacteria. Administered by food with the help of the lactobacilli they have a secondary reproduction in body, reaching the dose needed to heal the human organism.

 

Contemporary Probiotics

The elaboration of the contemporary probiotics began in 1980 as a task set by the Bulgarian government. The task was to produce special foodstuffs and products for the international space programme “Interspace”. It was assigned on the basis of the experience which we gained during the elaboration of foodstuffs intended for pilots from the air forces and sailors from the navy. We have already had the experience with the elaboration of foodstuffs intended for seriously ill people and for sportsmen preparing for Olympian, World and other competitions. We had made a lot of experimental and clinical researches before giving the new products to people put under the mentioned extreme conditions, as these researches are still in progress. The first probiotics were given as a food to the space-men from the Bulgarian space programme. The next generations of probiotics are still in use by the Bulgarian contingent of our missions in Cambodia, Iraq, Kosovo and Afganistan. The old technologies for probiotic production make probiotics liquid and they contain only probiotic bacteria. They must be stored in fridges at temperatures below zero, which makes them unsuitable for mass application. With the new technologies we produce probiotics in powder by drying them (lyophilization) at a temperature of 50º C below zero. Some French companies envelop the probiotic bacteria with synthetic proteins. The way of obtaining our probiotics and their storage at room temperatures is under international patent protection. Still during the fermentation part of the amino acids and carbohydrates envelop the lactobacilli and keep them alive for more than two years at a temperature of 24º C.

There is no other technology like this in the world through which the cells of Lactobacillus bulgaricus remain alive naturally at room temperatures. Actually this technology is very close to the natural processes. In production of probiotics we use certain strains of Lactobacillus bulgaricus that have remained through the ages and have proven beneficial properties. Our probiotics are super concentrates of live cells of Lactobacillus bulgaricus which is difficult to be achieved by the other production processes. Our probiotics satisfy the modern way of life.

 

Short History of Probiotics

Cultivation of the probiotics Lactobacillus bulgaricus and Streptococcus thermophilus as isolating them from the green plants and discovery of the lactic acid foodstuffs is a revolution that has changed human development just like cultivating agricultural crops and taming the domestic animals.

Genetically inbred intolerance of milk of the domestic animals was a great problem for the ancient people. They had not got a gene, producing the enzyme lactase which breaks down the milk sugar. The lack of such an enzyme leads to fermentation of the sugars in the human intestines and causes serious health problems.

More than 8000 years ago the Thracian people on the Balkans discovered a new method for fermentation of milk. The Thracians isolated from the green plants lactobacilli (the present Lactobacillus bulgaricus and Streptococcus thermophilus) and cultivated them. The plant lactobacilli synthesized the enzyme lactase that breaks down the lactose.
There is no lactose in the obtained products yoghurt, cheese and so on. They are tasty and non-perishable products. They contain billions of favourable live cells of Lactobacillus bulgaricus. This is the perfect food for people.

Probably people had used the lactobacilli living in the human body (the present Lactobacillus acidophilus) for the fermentation of milk till the discovery of the new method. The products made by these lactobacilli are not tasty, they are perishable and contain pathogens. The live beneficial bacteria are not enough and die easily. (This technology is used today in some regions of Russia, Ukraine and in the countries of Middle Asia.) The plant lactobacilli that have entered the body with yoghurt, cheese, etc., intensify the development of the animal lactobacilli in the internal organs. Having entered the body by food Lactobacillus bulgaricus and Streptococcus thermophilus promote the secondary reproduction of Lactobacillus acidophilus and reach a great number.

It has been proved that more than 7000 years ago the Thracians underwent some genetic changes and later on – the rest of the Europeans. The new food and the billions of beneficial bacteria have created a gene charged with the lactase production, the enzyme that breaks down lactose.

The new technology has made it possible for people to eat milk and milk products throughout their life.
This food of high quality available at any time of the year and at any place, has changed the development of the human civilization.

 

The First Medicine Invented by Mankind

The probiotics are the natural enemies of the harmful microbes. They neutralize them by the lactic acid, bacteriocins and other bioactive substances that they secrete. Administered by milk products the live cells of Lactobacillus bulgaricus and Streptococcus thermophilus promote the secondary reproduction of Lactobacillus acidophilus and reach billions in number in 1 g intestinal contents. Thus we reach the necessary dose stopping the development of the harmful microbes and preventing from diseases caused by them. The ancient formula of life has been discovered – Let thy food be thy medicine.

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