Lactobacillin

LACTOBACILLIN, a mixed culture of lactic acid bacteria, used for fermenting milk or for consumption per se in the form of powders or compressed tablets. The term L. is also applied to the sour milk itself, prepared with the aforementioned starter. The starter consists of a mixture of two cultures of lactic acid bacteria—Bacillus bulgaricus and Bacterium lactis acidi Leichmann. The main active principle is the Bulgarian bacillus (see). The term L. is not now in common use; in world scientific literature, the term yogurt (yogurt, Yoghurt or Ja-Urt) has been adopted. The Bulgarian bacillus was, as is known, first isolated from yogurt (Bulgarian sour milk), which has been known since ancient times in the Near East as a food and therapeutic lactic acid product. Yogurt has many closely related varieties of sour milk: simple fermented milk (prostokvasha), baked milk (varenets), "kiselo mleko" (South Slavic countries), Don simple fermented milk, katyk (Tatar), matsoun (Georgia), madzoun (Armenia), leben (Syria and Egypt), dahi (India), as well as varieties of viscous (long) milk (in which, in addition to lactic acid fermentation, there is a noticeable pronounced mucilaginous transformation of milk, caused by Bacterium lactis longium, strains close to Streptococcus hollandicus), Dutch (Lange Wei), Swedish (lange Mjolk), Norwegian (Fatte Mjolk), Finnish (Fiili and Piima). All of them represent a special type of coagulated milk, in which vegetative forms of lactic acid bacteria are characteristic. In natural conditions of preparation of milk with a household starter, the above-mentioned types of sour milk also contain other lactobacteria, yeast, and occasionally molds. The presence of yeast causes alcoholic fermentation, which occurs to a relatively small extent in some of the above-mentioned products. Lactobacillin, in physicochemical terms, is an acid milk curd, or casein of milk, precipitated from its calcium colloidal compound together with the whein it contains. The average chemical composition of yogurt according to König (J. König) in percentages: nitrogenous substances—3.34, fat—2.76, carbohydrates—3.97, lactic acid—0.82, volatile acids (in acetic acid)—0.018, ash—0.78 and water—88.31. Caloric value per 1 kg: gross—607, net—581; according to Schall in yogurt: nitrogenous substances—3.3, fats—2.80, carbohydrates—3.9, lactic acid—0.8. Moscow simple fermented milk (varenetz) of cooperative and private production, partly prepared on pure cultures, partly on special starters, according to research data of the Moscow Sanitary Institute (1927-29), has the following average composition: water—87.73%, fat—3.5%, dry residue—12.27%, acidity (in lactic acid)—0.9%. To eliminate the sharply sour taste of milk soured only by the Bulgarian bacillus, as well as to avoid a fatty aftertaste, Metchnikoff recommended adding to the Bulgarian bacillus culture the culture of Bacterium lactis acidi Leichm., which gives the product a pleasant specific sour milk aroma and delicate taste. The acidic environment of lactobacillin, compared to other milk products, provides the least favorable biological conditions for the development and vital activity of pathogenic microbes of the intestinal group, for example, typhoid and paratyphoid bacteria. This is evident from the following table, according to Seelemann (M. Seelemann). Name of product Duration of life of typhoid; paratyphoid bacillus; bacillus 3 days UP TO 4 5 TO 8 5 TO 5 8 TO 12 12 TO 12 16 TO 33 26 TO 33 Yogurt............to Sour milk ...... Kefir ..... ..... Sour milk cottage cheese . Cottage cheese prepared with lab-ferment .... Sweet butter . Sour butter . L. is used as a food product, as a dietary and bacteriotherapeutic preparation. In terms of nutritional value, L. is very close to milk and is much less tiresome than milk. L. is used dietetically in some acute and chronic disorders of the gastrointestinal tract, nephritis. L. stimulates and improves the functions of the digestive apparatus and has a beneficial effect on the excretory capacity of the kidneys; the beneficial effect of L. has been repeatedly noted in cases of diarrhea, dysentery, and typhoid fever. In pediatric practice, L. is often prescribed with honey in cases of colitis and prolonged catarrhs of the small intestine. The daily therapeutic dose of L.—500-700 cm³ (Metchnikoff) or 1-3 tablets of dried cultures, according to modern authors—1-2 cups of yogurt.—The preparation of L. (simple fermented milk) is briefly as follows: pasteurized whole or skim milk is fermented at 40-45°; in some productions, in addition to the main cultures, lactic streptococci are added to the starter, approaching the type Streptococcus hollandicus, due to which the product acquires greater viscosity and density. The fermented milk is poured into glasses or jars, which are tightly closed and placed in an incubator. In large enterprises, the utensils is previously sterilized. After 3-4 hours, when the milk has curdled, the product is transferred for hardening and ripening to a cool place, and then goes on sale. L.—varenetz is prepared from boiled or sterilized milk.—Spoilage of L., most often of bacterial origin (contaminated utensils, milk), is manifested in focal peptonization of the curd, gas formation, separation of whey, etc.; surface mold growth is often encountered.—Falsification of L. most often occurs in 2 forms: 1) selling L. prepared from skim or diluted milk as if it were prepared from whole milk, without any visible warning of this, and 2) when indicating the preparation of L. on "pure cultures" or "by Metchnikoff's method"—the presence of a significant admixture of foreign microbes in the product or even the absence of the Bulgarian bacillus. Sanitary-hygienic requirements for the product are as follows: the product must be fresh, without any external signs of spoilage; consumption of the product later than 2 days from its date of manufacture should not take place. Color—from porcelain-white to ivory color. Odor—specifically aromatic (sour milk). Taste—pleasantly sour, refreshing. The fat content in fatty L. should be at least 3.2% and water not more than 88%; in L. prepared from skim milk, water—not more than 92%. The acid content in the mature product should reach 1.0-1.2% and not be below 0.8%. In commercial L. ("on pure cultures") there should be no alcohol and CO₂. The bacterial flora of L. should consist of Bacillus bulgaricus with the addition of Bacterium lactis acidi Leichmann, normally, according to Weil (A. J. Weil), in the ratio of 100 to 120-200 Leichmann bacteria. An admixture of other lactobacteria may be allowed if there are no indications on the label of "Metchnikoff's method". The presence of yeast and bacterial contamination (Bacterium coli) is not allowed. L. should be sold in tightly closed glass, faience, or porcelain utensils, having a label indicating the date of manufacture and shelf life (two days). In case of preparation of L. from skim milk, there should be a clear indication of this on the label. The sale of L. prepared from milk diluted with water is not permitted. Starter preparations for L. must bear a label with designation and indication of the ratio of cultures and the dates of their preparation and shelf life. Dry starters should curdle milk at 45° in 10-14 hours, liquid starters—within 3-4 hours.—Sanitary-hygienic requirements for the production of L. are the same as for any food production. In particular, in artisan workshops there should be a minimum of two rooms: 1) for production purposes and 2) for washing utensils. Isolation, finishing, equipment, utensils, personnel, etc. are subject to ordinary sanitary requirements. Acidophilus milk (acidophilus milk). In recent years in the USSR, the consumption of milk soured with Bacillus acidophilus has become widespread. Bacillus acidophilus was first isolated by Moro (E. Moro) from children's stools in 1900; it is very similar to Bacillus bulgaricus, and their differentiation is the subject of recent work. Bacillus acidophilus easily acclimatizes in the intestine, replacing the putrefactive (proteolytic) microflora with the flora of acidophilic bacteria. The therapeutic value of acidophilus milk, according to some authors, lies in its beneficial effect on constipation and diarrhea, in typhoid fever, etc.—Palexin—a therapeutic preparation, which was prepared from milk and proposed in 1908 by A. V. Pel for the treatment of rickets, scrofula, etc. Pel does not report its composition or method of preparation.

L. is used as a food product, as a dietary and bacteriotherapeutic preparation. In terms of nutritional value, L. is very close to milk and is much less tiresome than milk. L. is used dietetically in some acute and chronic disorders of the gastrointestinal tract, nephritis. L. stimulates and improves the functions of the digestive apparatus and has a beneficial effect on the excretory capacity of the kidneys; the beneficial effect of L. has been repeatedly noted in cases of diarrhea, dysentery, and typhoid fever. In pediatric practice, L. is often prescribed with honey in cases of colitis and prolonged catarrhs of the small intestine. The daily therapeutic dose of L.—500-700 cm³ (Metchnikoff) or 1-3 tablets of dried cultures, according to modern authors—1-2 cups of yogurt.—The preparation of L. (simple fermented milk) is briefly as follows: pasteurized whole or skim milk is fermented at 40-45°; in some productions, in addition to the main cultures, lactic streptococci are added to the starter, approaching the type Streptococcus hollandicus, due to which the product acquires greater viscosity and density. The fermented milk is poured into glasses or jars, which are tightly closed and placed in an incubator. In large enterprises, the utensils is previously sterilized. After 3-4 hours, when the milk has curdled, the product is transferred for hardening and ripening to a cool place, and then goes on sale. L.—varenetz is prepared from boiled or sterilized milk.—Spoilage of L., most often of bacterial origin (contaminated utensils, milk), is manifested in focal peptonization of the curd, gas formation, separation of whey, etc.; surface mold growth is often encountered.—Falsification of L. most often occurs in 2 forms: 1) selling L. prepared from skim or diluted milk as if it were prepared from whole milk, without any visible warning of this, and 2) when indicating the preparation of L. on "pure cultures" or "by Metchnikoff's method"—the presence of a significant admixture of foreign microbes in the product or even the absence of the Bulgarian bacillus. Sanitary-hygienic requirements for the product are as follows: the product must be fresh, without any external signs of spoilage; consumption of the product later than 2 days from its date of manufacture should not take place. Color—from porcelain-white to ivory color. Odor—specifically aromatic (sour milk). Taste—pleasantly sour, refreshing. The fat content in fatty L. should be at least 3.2% and water not more than 88%; in L. prepared from skim milk, water—not more than 92%. The acid content in the mature product should reach 1.0-1.2% and not be below 0.8%. In commercial L. ("on pure cultures") there should be no alcohol and CO₂. The bacterial flora of L. should consist of Bacillus bulgaricus with the addition of Bacterium lactis acidi Leichmann, normally, according to Weil (A. J. Weil), in the ratio of 100 to 120-200 Leichmann bacteria. An admixture of other lactobacteria may be allowed if there are no indications on the label of "Metchnikoff's method". The presence of yeast and bacterial contamination (Bacterium coli) is not allowed. L. should be sold in tightly closed glass, faience, or porcelain utensils, having a label indicating the date of manufacture and shelf life (two days). In case of preparation of L. from skim milk, there should be a clear indication of this on the label. The sale of L. prepared from milk diluted with water is not permitted. Starter preparations for L. must bear a label with designation and indication of the ratio of cultures and the dates of their preparation and shelf life. Dry starters should curdle milk at 45° in 10-14 hours, liquid starters—within 3-4 hours.—Sanitary-hygienic requirements for the production of L. are the same as for any food production. In particular, in artisan workshops there should be a minimum of two rooms: 1) for production purposes and 2) for washing utensils. Isolation, finishing, equipment, utensils, personnel, etc. are subject to ordinary sanitary requirements. Acidophilus milk (acidophilus milk). In recent years in the USSR, the consumption of milk soured with Bacillus acidophilus has become widespread. Bacillus acidophilus was first isolated by Moro (E. Moro) from children's stools in 1900; it is very similar to Bacillus bulgaricus, and their differentiation is the subject of recent work. Bacillus acidophilus easily acclimatizes in the intestine, replacing the putrefactive (proteolytic) microflora with the flora of acidophilic bacteria. The therapeutic value of acidophilus milk, according to some authors, lies in its beneficial effect on constipation and diarrhea, in typhoid fever, etc.—Palexin—a therapeutic preparation, which was prepared from milk and proposed in 1908 by A. V. Pel for the treatment of rickets, scrofula, etc. Pel does not report its composition or method of preparation.