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Updated: May 17, 2025
These ferments have as their basis the lactic acid bacteria, and if the manufacturers wish to call their germs by other names, such as Bacillus Bulgaricus, no harm is done. It is unnecessary to add any of these ferments, for the milk clabbers about as quickly without them. Buttermilk is an excellent food. The casein can be seen in fine flakes in the real buttermilk.
We called attention particularly to the fact that saccharine mineral media are much more suited for the nutrition of bacteria, lactic ferment, and other lowly forms, than they are to that of yeast, and in consequence readily become filled with various organisms from the spontaneous growth of germs derived from the particles of dust floating in the atmosphere.
The manufacture of lactic acid is an industry of less extent than that of acetic acid, and yet it is one which has some considerable commercial importance. Lactic acid is used in no large quantity, although it is of some value as a medicine and in the arts. For its production we are wholly dependent upon bacteria.
A rigid milk diet for a few days may change the flora of the intestine completely; then a vegetable diet may be given, with return to a mixed diet; or the various lactic acid bacilli may be given, or one of the various fermented milks may be the diet, the object being to change the flora in the intestine and thus modify the ferments.
If, for example, we find alcohol among the products of a fermentation, or even alcohol and carbonic acid gas together, this does not prove that the ferment must be an alcoholic ferment, belonging to alcoholic fermentations, in the strict sense of the term. Nor, again, does the mere presence of lactic acid necessarily imply the presence of lactic ferment.
The lactic acid in sour milk is a direct antidote to the poison of erysipelas. This disease does not come by chance. Infection or contagion can never be held responsible for it. It is the penalty which Nature inflicts upon you for violating physiological laws.
Sir Launcelot got up steam, he and I loaded up the kettle with unslaked lime and carbolic acid, with a touch of lactic acid added thereto, then filled the thing up with water and inserted the steam-spout under the canopy. Everything was ship-shape now, and we sat down on either side of the crib to stand our watch.
These remarks are applicable to all ferments alike; for instance, butyric ferment is capable of producing a host of distinct fermentations, in consequence of its ability to derive the carbonaceous part of its food from very different substances, from sugar, or lactic acid, or glycerine, or mannite, and many others.
It does not form big, tough curds in the stomach, it is easy to digest, and the lactic acid helps to keep the alimentary tract sweet. The various forms of milk may be used in similar combinations. Buttermilk: The real buttermilk is what remains of the cream after the fat has been removed by churning. It is slightly acid and has a characteristic taste, to most people very agreeable.
We may here be permitted to add, as a purely historical matter, that it was these two observations just described, made successively one day in 1861, on vibrios and bacteria, that first suggested to us the idea of the possibility of life without air, and caused us to think that the vibrios which we met so frequently in our lactic fermentations must be the true butyric ferment.
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