Genesis Laboratories is a Bulgarian producer of starter cultures for milk industry. The company was founded in 1992 by leading experts in this field. The company’s headquarter as well as its scientific-production association is located in the Bulgarian capital Sofia. Today, yogurt’s, kefir’s, cotton cheese’s and  fermented baking milk’s commonly called ryazhenka starters are sold in many countries all around the word. Our company’s portfolio consists of a range of yogurt starter products. All of them are contain the number of viable active cells a minimum amount of which is 1 x 1010 CPU per gram. Moreover, the cultures are produced by method of freeze drying, which allows bacteria to stay alive. Genesis Yogurt starter cultures are obtained with the help of their fermentative activity possess probiotic medicinal and dietary qualities. The cultures are certified in Bulgaria by the Ministry of Health and also deposited in the National Bank for microorganisms valuable for industry. The method of their production is patent protected and was awarded repeatedly in innovation halls in Belgium, Germany and Bulgaria. The industrial qualities of Genesis yogurt starter cultures make possible the preparation of milk products with a variety of taste, flavor and consistency. Genesis yogurts strains can normalize the intestine microflora, lower the level of the serum cholesterol, release the toxins and activate the functioning of the immune system. The products with Genesis yogurt starter cultures are foods of health and long life. A growing popularity of yogurt made from viable cultures at home to make sure there are any additives added was a main reason to start business for Genesis’ partners from Ukraine and Russia. The cultures are packed in special sachets straightly in Bulgaria and then are shipped to Ukraine.  Part of this amount we ship to the USA to introduce these amazing products to the American consumers. We are looking forward to increase our business to improve our customers’ health and well being.   Actually, we want to insist here a brief explanation of one of the recent studies of yogurts. The study was conducted by folowing companyes, such as:
  The Association of Yogurt Starters with Lactobacillus casei DN 114.001 in Fermented Milk Alters the Composition and Metabolism of Intestinal Microflora in Germ-Free Rats and in Human Flora-Associated Rats 

Zakia Djouzi, Claude Andrieux, Marie-Christine Degivry*, Christine Bouley*, and Odette Szylit 

Unité dEcologie et de Physiologie du Système Digestif, Équipe Métabolites Bactériens et Santé, INRA, 78352 Jouy en Josas Cedex, France and * CIRDC, Danone, 92350 Le Plessis-Robinson, France , so there are results:
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The aim of this study was to compare the effects of milk and of various fermented milks on the composition and metabolic activitiesHome-page-1 of the intestinal microflora. Groups of eight rats were fed for 6 wk a diet containing 30% nonfermented milk (M), yogurt (Y), milk fermented with Lactobacillus casei (LcFM) or milk fermented with the association of L. casei DN 114.001 and yogurt starters (LcYFM). In the first study, the survival of the lactic acid bacteria from the fermented milks was assessed by bacterial enumeration in feces of germ-free rats (GF rats) fed milk or fermented milks. The metabolic activities of the lactic acid bacteria were studied in these rats by the measurement of glycolytic activities and products of bacterial fermentation, i.e., acetate and lactate (isoforms L and D). In a second study, the effects of fermented milks on the composition and metabolism [gas, glycolytic activities, short-chain fatty acids (SCFA), alcohol and ammonia] of human flora were studied using human flora-associated rats (HF rats). In GF rats, the survival of L. casei in the feces did not differ between those fed the LcFM and LcYFM diets. L. bulgaricus was detected in the feces of the rats fed Y, whereas Streptoccus thermophilus was found in the feces of the LcYFM group. In HF rats, fecal concentration of Bifidobacteria was greater in the LcFM group than in the others. -Glucuronidase (EC activity was lower in rats fed LcFM and Y than in those fed M and LcYFM, whereas -galactosidase (, -glucosidase (EC 3.2.1 20) and -glucosidase (EC activities were higher in the LcYFM group compared with the others. Methane excretion was higher in rats fed Y than in other groups. Cecal SCFA concentrations did not differ in LcFM, Y and M groups, but total SCFA, acetate, propionate and butyrate were significantly greater in the LcYFM group. These results suggest that milk fermented with the combination of L. casei and yogurt starters leads to specific effects that are different from the simple addition of the effects found with yogurt and milk fermented with L. casei. These specific effects are potentially beneficial to human health, scientists concluded.


Here are some exciting facts about yogurt.



Yoghurt or yogurt is a dairy product produced by bacterial fermentation of milk.

Regular yoghurt uses a minimum of 3.5% milk fat and 8.25% milk solids.

The earliest yoghurts were probably spontaneously fermented by wild bacteria Lactobacillus delbrueckii subsp. bulgaricus native to and named after Bulgaria.

Yoghurt, got is name from the Turkish word “yogurur”, which means “long life” .

In 1916, Isaac Carasso of Barcelona introduced packaged yoghurt to Europe. He dubbed it Danone, his son Daniel’s nickname.

Yoghurt with added fruit jam was patented in 1933 by the Radlická Mlékárna dairy in Prague. It was introduced to the United States in 1947, by Dannon.

There has long been a belief that eating yoghurt is associated with longevity, and many studies have been done.

People have been making—and eating—yogurt for at least 5,500 years.

Yogurt bacteria can relieve the symptoms of irritable bowel syndrome.

Yoghurt helps to fight against vaginal yeast infections.

According to nutritionists, a cup of plain yoghurt, about 240 milligrams, made with whole milk, is said to contain only 140 calories

Today it is a common food item throughout the world. A nutritious food with unique health benefits, it is rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12.

In Ecuador, yoghurt smoothies flavored with native fruit are served with pan de yuca as a common type of fast food establishment.

Eating yoghurt on a regular basis can help you absorb the nutrients in other foods.

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