About Us

LB Lact Bass is a scientific applied laboratory in Bulgaria specializing in developing two product lines: starter cultures and probiotic products. The Laboratory owns large collections of  LAB/ Lactic acid bacteria/ selected for over 60 years. Most of the strains have been gathered from biologically clean areas as participants in the fermentation process of authentic Bulgarian products.  Lb Lact Bass was founded by Prof. Maria Angelova Baltadjieva.  She has been acknowledged as the most prominent scientist in the field of lactobacillus science and honored with a Certificate and Gold Badge of the Council of European Scientific Culture and Doctor Honoris Causa of the University of Food Technologies in Plovdiv and the Agricultural Academy.  Academician Maria Baltadjieva was The Director of the Academic Unit of the Bulgarian Academy for over 10 years.  She was also a Deputy Chairman of the National Union of Scientists in Bulgaria, Chairman of its regional structure in Plovdiv, and Head of the National market for intellectual products.  Maria Baltadjhieva has over 60 years dedicated to the development of food science and was a pioneer in the world of probiotic product development.  As a Head of LB Lact Bass, she built a team that shares the experience of:

·       19 textbooks,

·       137 popular articles,

·       club of young scientists,

·       3 food safety training centers,

·       found a laboratory for starter cultures,

·       302 publications in renowned magazines,

·       34 implemented into practice technologies,

·       led the development of 24 production plants,

·       54 legally protected patents and innovative solutions,

·       41 Ph.D. students, 30 graduated specialists, and educational center for technological developments in science.

 

Prof. Baltadjieva and her research team evaluated hundreds of LAB / Lactic Acid Bacteria/, however, a few were chosen to be part of the laboratory's collection.  The probiotic candidate has to be a participant in the fermentation process for products with a continuous history of safety records or they have to pass an extended safety profile examination.  LB Lact Bass evaluation for their probiotic attributes requires a strict stomach juice bile survival test with well-recorded metabolism and antipathogenic strain properties. Baltadjieva's scientific team identifies strains with natural abilities that can be enhanced to the desired metabolic adaptations by creating an all-natural environment and stimuli.

Symbiotic combinations have been developed for decades strictly adhering to the principle that strain modification must occur naturally rather than through GMOs.

Lb lact bass has three brands on the market:  Bio-Bi, LB Pektin, and Maglact.

Bio-Bi line has five products,  with a variation of combinations with bioactive ingredients.