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March 20, 1909

Soured Milk and Pure Cultures of Lactic Acid Bacilli in the Treatment of Disease.

JAMA. 1909;LII(12):986. doi:10.1001/jama.1909.02540380052027

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This book contains a short discussion of intestinal putrefaction, taken largely from Herter's book on "The Common Bacterial Infection of the Digestive Tract," and of the natural defenses of the intestinal tract. This is followed by some directions for making simple chemical tests to diagnose putrefactive conditions. Too much stress is laid on the microscopic appearance of gram-stained preparations of the feces, as it is not an easy matter to obtain representative samples and to interpret the appearance correctly. A good deal is said about acclimatization of the Bulgarian bacillus, a matter which has not been determined in a sufficiently accurate manner to be above criticism. Different commercial preparations for the home manufacture of fermented milks are discussed. The advice is given to use only those preparations which contain the Bulgarian bacillus in pure culture. As a matter of fact, hardly any of the commercial preparations contain this organism at

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