In honor of Maria Baltadzhieva

Cormune products are based on decades of research led by Prof. Maria Baltadzhieva. Born in 1932 in Bulgaria, she dedicated over 65 years of her life to studying probiotics and became a world-renowned scientist in the fields of dairy technology and probiotics. Her contributions to understanding the health benefits of fermented dairy products significantly impacted both scientific research and practical applications.

She played a pivotal role in establishing Bulgaria as a global leader in probiotic research, particularly during the Cold War, when Bulgaria was designated as the center for biomedical research within the Soviet Bloc. Baltadzhieva primarily focused on Lactobacillus bulgaricus, a key bacterium in the production of Bulgarian yogurt, while also managing Bulgaria’s microbe selection and cultivation efforts for decades. She became the guardian of the world’s leading library of probiotic bacterial strains.

The extensive research carried out under her leadership created strains that underwent rigorous clinical testing, proving their potential to improve human health. Some of the strains she helped develop were termed "weapon-grade" probiotics due to their advanced health benefits and effectiveness in extreme conditions. Her research extended beyond food science, encompassing medical applications of probiotics. These included protocols for maintaining the health of soldiers, astronauts, and even survivors of disasters such as Chernobyl and Fukushima, where probiotics were used to combat radiation poisoning.

Her groundbreaking work also had a profound impact on medical science. For example, probiotic bacteria like Lactobacillus bulgaricus, first isolated in the early 20th century by Bulgarian researchers, were used to combat diseases such as tuberculosis and influenza, marking one of the earliest instances of probiotics being used as medical treatment. During her career, Baltadzhieva contributed to thousands of clinical studies and trials, further solidifying her reputation as one of the foremost experts in probiotics.

Baltadzhieva described her research as a form of communication with microorganisms, advocating for the idea that bacteria could play a vital role in promoting human health if properly understood and harnessed. Her efforts laid the foundation for the development of today's probiotic products, including those made by Chandler Biopharmaceutical, which benefit from the robust scientific base she established.

After her passing in 2023, her nephew and mentee, Bozhidar Zahariev, took over the guardianship of her work and the rich legacy of probiotic research she left behind. He continues to champion her discoveries, emphasizing the meticulous process of selecting, cultivating, and blending probiotic strains—a process that can take decades of research and clinical trials.

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.