HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Fisher, R. C. Search for Related Content PubMed Articles by Fisher, R. C.

The Use of Fermented Milk and Milk Diets in Controlling Intestinal Putrefaction

Dairy Husbandry Department, Connecticut Slate College, Storrs, Connecticut

ABSTRACT

The use of fermented milks and milk diets in controlling intestinal disorders has long been recognized. Especially the use of buttermilk and milk soured by Bacillus bulgaricus has been recommended by physicians. Earlier investigators have generally ascribed the beneficial action of these sour milks to the antagonistic action of Bacillus lacticus and Bacillus bulgaricus. The lactic acid developed by these organisms was considered as the controlling factor in restraining the development of intestinal putrefactive organisms.

According to Metchnikoff (1) Bacillus bulgaricus can be implanted in the intestine and has the power to destroy harmful bacteria, such as cause putrefaction of the intestinal contents.

Leava (2) a German investigator, carried on extensive experiments upon himself. He also claims that Bacillus bulgaricus can be implanted in the intestine by ingesting large quantities of the organism grown in milk. Bacillus bulgaricus, according to his report, was recovered from the feces after the fifth day, and at the same time the amounts of aromatic oxy-acids, and hippuric acid and conjugated acids in the urine decreased considerably.