In the U.S., all commercial brands of yogurt taste really similar because they're made pretty much the same way, using only two industrial bacterial starters. But this wasn't always the case, says ...

Newcomers Anelia Georgieva and Albena Vasileva met in a Toronto shelter six years ago after both arrived from different ...

Probiotics in yogurt, like Lactobacillus and Bifidobacterium, support a healthy gut. Daily consumption can boost immunity, ...

A new analysis by the Confederation of Bulgarian Trade Unions (CITUB) reveals that Bulgarian consumers continue to pay some ...

Bulgaria and Japan have entered a new strategic phase in their economic partnership, Economy and Industry Minister Petar ...

Scientists recreated ant-based yogurt and revealed how insect microbes enable fermentation. Researchers have revived a nearly ...

Taking a spoonful of yogurt and discovering it’s been fermented by ants, not bacteria, might sound unbelievable. A team of ...

Yogurt is often at the top of the probiotic foods list. It's ubiquitous in kitchens around the world, providing an abundance of nutrients, as well as gut-healthy bacteria in as little as one serving.

Scientists revived a forgotten Balkan recipe where live forest ants and their microbes naturally turn warm milk into yogurt.

Scientists have revived a forgotten yogurt-making method from the Balkans and Turkey that uses ants to naturally ferment milk. Their enzymes, acids and bacteria transform it into a tangy treat that’s ...

“Today’s yogurts are typically made with just two bacterial strains,” microbiologist Leonie Jahn, one of the paper’s authors, ...