The Bacillus of Long Life / A Manual of the Preparation and Souring of Milk for Dietary Purposes, Together with an Historical Account of the Use of Fermented Milks, from the Earliest Times to the Present Day, and Their Wonderful Effect in the Prolonging of Human Existence

by Loudon M. Douglas

Fig. 35—Bacillus bulgaricus, showing the cultures in English cow's milk. (Magnified 450 diams.)

Fig. 36—Photo-micrograph of pure culture of Bacillus bulgaricus. The administration of cultures of this organism is indicated in all cases of intestinal ailments, caused by the excessive growth of proteolytic bacteria, and consequent putrefaction of foods in the alimentary tract. By the formation of large quantities of lactic acid, a state of asepsis is ensured, which is particularly valuable in cases of operations on the abdomen and intestines.

Fig. 37.—Photo-micrograph of smear of combined culture of Bacillus bulgaricus and Bacteria paralacticus. This double culture possesses an advantage over single cultures in that, while the characteristic disinfecting action of the former is retained, any secondary action of the growth of this organism upon the milk-fat is checked by the growth of Bacillus paralacticus, thus ensuring the production of a more palatable product.

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