The science behind Lactoflor
Lactobacillus bulgaricus
Our production is based on the natural symbiosis between centuries-old Bulgarian traditions and state-of-the-art technologies. Our team consists of leading scientists and technologists who oversee all processes and ensure the highest quality of all our products.
In the laboratory, we maintain a rich collection of microorganisms isolated from the Bulgarian nature.
Isolated from the Bulgarian nature
Rich collection of microorganisms
The Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus lactis, Lactobacillus bulgaricus, and Streptococcus thermophilus strains, among others included in our probiotics, are deposited under patent protection at the National Bank for Industrial Microorganisms and Cell Cultures in Bulgaria.
The company possesses a modern production and laboratory facility equipped with automated bioreactors, lyophilization systems, and strict quality control, managed by a team of experienced scientists and specialists in the fields of microbiology and biotechnology.
For Lactoflor probiotics, we use strains isolated entirely from various natural sources in Bulgaria.
Plant-based strains
To isolate a large portion of our strains, we use sources such as herbs, spices, and fermented vegetables.
Dairy-derived strains
Raw milk, whey, and dairy products prepared at home without the use of industrial cultures.
Human-derived strains
Some of our probiotic strains are isolated from the oral cavity and intestinal tract of healthy Bulgarian babies.
Our inspiration
"Bulgarian yogurt is not just a tradition - it is a living science."
Inspired by tradition and our native heritage, we confidently combine the wisdom of nature with the precision of science. The result is probiotics of proven Bulgarian origin, with a high content of Lactobacillus bulgaricus strains and clinically verified qualities.
Living Science
Bulgarian yogurt and Lactoflor - why is this important?
Bulgarian yogurt contains millions of active bacteria that work in sync with the human body. They aid digestion, support intestinal balance, strengthen the immune system, and contribute to good health and vitality.
Yogurt is a natural source of easily digestible calcium and high-quality proteins, which are extremely important for children, pregnant women, and nursing mothers.
Scientific research proves that Bulgarian yogurt is beneficial for high blood pressure and lactose intolerance, and the World Health Organization recommends its consumption for intestinal disorders, including diarrhea.
Plant-based source
Bloody cranesbill and the LKZ-200 strain
Bloody cranesbill (Geranium sanguineum) is a traditionally used Bulgarian plant. For Lactoflor, it is primarily a source: one of our own strains was isolated from it.
The strain Lactobacillus bulgaricus LKZ-200 was isolated precisely from bloody cranesbill and is part of the formulation of Lactoflor BioPlus capsules and Lactoflor BioPlus lozenges.
It is among the strains from our collection deposited under patent protection in the National Bank for Industrial Microorganisms and Cell Cultures.
Plant-based
Bloody cranesbill is an example of our approach: a large portion of our strains come from herbs, spices, and fermented vegetables, rather than industrial crops.
Where do you find it
LKZ-200 is an ingredient in Lactoflor BioPlus capsules and Lactoflor BioPlus lozenges.
Inheritance
A living organism in harmony with the human body
At the end of the 19th century, global science turned its attention to Bulgarian yogurt - this exceptional product.
Ilya Mechnikov
The great scientist Ilya Mechnikov, working at the Pasteur Institute in Paris, developed the theory that the regular consumption of Bulgarian yogurt slows down the aging process and promotes longevity. He proved that lactic acid bacteria inhibit the growth of harmful microorganisms in the intestines and help maintain a healthy microbial balance.
Dr. Stamen Grigorov
At the same time, the young Bulgarian doctor Dr. Stamen Grigorov, then a medical student in Geneva, dedicated his research to the microflora of Bulgarian yogurt and discovered the bacterium Lactobacillus bulgaricus - the scientific proof of the uniqueness of this product.