Molecules in yoghurt are effective in treating a variety of inflammatory conditions, including "cytokine storms" caused by Covid-19, researchers at Ben-Gurion University in southern Israel said. The scientists who identified the molecules - Prof. Raz Jelinek and PhD student Orit Malka, also say that yoghurt has the potential to fight pathogenic bacteria. In particular, the molecules are able to significantly reduce the virulence of vibrio cholerae, which cause cholera.

Making good yoghurt is like raising a baby - it's such a delicate process. This is what engineer Maria Stefanova-Kondratenko, who created and managed the National Laboratory at the former state enterprise "Dairy Industry" for 25 years, says. In an interview with Radio Bulgaria some time ago, she explains what the difference between original Bulgarian yoghurt and yoghurt produced abroad is. See the article “West still hasn’t touched Bulgarian yogurt’s secret, Maria Kondratenko says”

Bulgarian yoghurt is known all across the globe. In the years before the pandemic, fans of the delicious healthy product from different parts of Bulgaria and abroad, used to visit the special Yoghurt Festival in the town of Tran. It was in this region, or more precisely in the village of Studen Izvor, where the discoverer of the main bacterium that causes fermentation in milk, was born.  Dr. Stamen Grigorov described the newly discovered bacterium in 1905 and named it Lactobacillus bulgaricus. You can learn more about Dr. Stamen Grigorov and Lactobacillus bulgaricus from the article "Of Bulgarian yoghurt, friendly bacteria and the man who discovered it”, part of Radio Bulgaria’s collection.

Editor: Elena Karkalanova

English: Alexander Markov