Bulgarian Yoghourt: Space food of the future

Lactobacillus bulgaricus is a common type of bacteria found in many dairy products, and Bulgarian yoghourt is especially rich in it. Both have been widely studied as potential parts of astronauts' diets. Thus, researchers have found that they contribute to improving the shelf life, nutritional value, and stability of space flight food.

In fact, NASA has a long history of studying the use of probiotics. One of the earliest experiments was conducted in the 1980s and found that yogurt made with L. bulgaricus was safe and nutritious for astronauts and could help improve their digestive health during space missions. Another study was done as part of NASA's 'Veggie' project in 2013, and involved growing lettuce on the International Space Station using a nutrient-rich solution that contained L. bulgaricus. Yet again, the results suggested that these bacteria can help provide astronauts with access to nutritious and safe food during long-duration missions, especially on Mars.

The latest study on the topic was conducted by Diana Bogueva and her co-authors from the United States, Bulgaria, Japan and Australia (Journal of Ethnic Foods, 2023). Their work included an experiment conducted at the Mars Desert Research Station in Utah with six volunteers as 'astronauts' who regularly consumed homemade yogurt enriched with L. bulgaricus and Streptococcus thermophilus strains. The main results show that Bulgarian yogurt, readily prepared from dry milk and beneficial bacterial cultures, significantly improved the gut health and overall well-being of the participants.

The probiotic content of the yogurt helped maintain the balance of the gut microbiota, which is essential for astronauts who regularly face challenges such as stress, radiation, and monotonous diets during space missions. The study concludes that including yogurt in astronauts' diets could improve their health and performance, making it a valuable addition to future space missions.

Japanese people have a taste for healthy food deeply rooted in their ancient culture and cuisine. Despite Japan not being among the world's top dairy consumers, it has a longstanding love for Bulgarian yogurt. Since 1972, when Bulgarian lactobacilli strains were first imported into the country, the Japanese conglomerate Meiji Holding has been manufacturing Bulgarian yogurt.

Today, these probiotic products are consumed by over 40 million Japanese citizens, making up an impressive 38% of the population.

This LB-backed dietary tradition has become synonymous with robust health and longevity.

From a research perspective, Meiji established Meiji Dairies Corp. to advance its expertise in probiotics. Over the years, it has conducted more than 350 clinical trials and patented numerous potent strains. Meiji now produces 700 tons of yogurt daily across its 29 factories and distributes 32 dairy products containing Bulgarian bacterial species.

Since 1972, when LB yogurt first appeared in Japan, the country's life expectancy at birth has increased by almost 20% (16.3 years). In light of this, it is plausible to hypothesize a correlation between the increased life expectancy of the Japanese population and the health benefits of probiotic yogurt.