This Laboratory is focused mainly on starter cultures because we know that you get a good product only of you use a good starter culture. The Starter Cultures Laboratory carries out all activities possible related to the development of starter cultures for dairy products, creation of new combinations of starter cultures, research of all conditions for cultivation, freezing and lyophilisation of lactic acid and probiotic bacterial cultures, whether individual or in starter cultures, and laboratory production of inoculate. But the Laboratory does not only do that. When creating a combination of starter cultures for traditional dairy products a multi-stage process is applied which includes the isolation, selection and combination of strains of various taste, technological, and health properties which provides a diversity of starter cultures. The goal is to obtain products adapted to consumers’ taste and manufacturers’ requirements and be in compliance with the restored Bulgarian national standards for the production of Bulgarian yoghurt, cheese, and yellow cheese.
The development of formulae for functional milk-based food products is also a priority. A special selection of strains of Lactobacillus bulgaricus, Lactobacillus helveticus, Streptococcus thermophilus, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum is used for quick recovery of the gastrointestinal ecosystem upon antibiotic treatment and in acute infectious enterocolitis. Moreover, these probiotic cultures have a proven immunostimulant effect and facilitate the regenerative processes in the body.