Science and development
The research and development activities at “LB Bulgaricum” EAD have a history and
tradition spanning over 40 years. The Centre for Research and Development was
established after the merger of the former Central Experimental Laboratory for Pure
Cultures in Sofia and the Institute for the Dairy Industry in Vidin. The mission of the Centre
is to promote and maintain the level of research on lactic acid bacteria and dairy products.
The main focuses of the Centre for Research and Development are:
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Organization and conduct of scientific research on the qualities of dairy products andthe properties of lactic acid bacteria.
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Creation of starter cultures that guarantee the typical taste and flavor of traditionalBulgarian dairy products.
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Development of starter cultures for lactic acid products that are beneficial to health.
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Creation of functional dairy products for the prevention and treatment of variousdiseases, and to support the recovery process after illness.
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Development of technologies for new dairy products.
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Maintenance and enrichment of the collection of lactic acid bacteria.
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Performance of control analyses on dairy products.
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Consulting services for Bulgarian dairy processing plants aimed at improving thequality of Bulgarian dairy products.
Over the past 10-15 years, researchers have focused on characterizing and selectingtechnologies and probiotic indicators for strains of lactic acid bacteria and bifidobacteria,isolated from various environmental niches, to create a new generation of starter cultureswith beneficial effects on health.
Some of the studied strains demonstrate prominentprobiotic properties:
- They have a beneficial impact on serum cholesterol and triglycerides.
- They reduce the risk of arteriosclerosis and coronary heart disease.
- They rapidly restore the gastrointestinal ecosystem after continuous antibiotictreatment or in cases of acute infectious enterocolitis or constipation.
- They enhance the body's defense mechanisms.
- They stimulate the immune system.Science and development
