The Bacillus of Long Life Informative Summary

Overview:

This 1911 book, “The Bacillus of Long Life,” by Loudon M. Douglas, delves into the history and science of fermented milk, particularly highlighting its potential benefits for health and longevity. The book traces the use of soured milk back to ancient times, citing its widespread consumption by various cultures, such as the Bedouins, Egyptians, and inhabitants of the Caucasus. The author discusses the diverse fermented milk beverages like koumiss (fermented mare’s milk), keffir (fermented using keffir grains), Leben (Egyptian fermented milk), matzoon (Armenian fermented milk), and Dadhi (Indian fermented milk). Each of these beverages is analyzed for its unique characteristics, the specific microorganisms involved in their fermentation, and their traditional methods of preparation.

The book then focuses on the bacteriology of fermented milk, providing a detailed account of the various microorganisms involved in the souring process. Douglas highlights the importance of specific lactic acid bacteria, particularly Bacillus bulgaricus, which is believed to have a powerful effect on the intestinal flora and potentially promote longevity. The book explores the science behind these bacteria, their properties, and their impact on human health. It also delves into the process of preparing soured milk at home, detailing the required equipment and steps for successful fermentation. The book concludes with a discussion of soured milk’s potential benefits for various health issues, ranging from digestive problems to chronic conditions, and its possible role in promoting overall health and longevity.

Key Findings:

Soured milk has been a staple food for various cultures for centuries.
Fermented milk beverages are created through a combination of lactic and alcoholic fermentation, with specific microorganisms playing crucial roles.
Bacillus bulgaricus is a potent lactic acid bacterium that thrives in high temperatures, potentially inhibiting harmful bacteria in the gut and contributing to longevity.
Soured milk can be easily prepared at home or in a dairy setting using specific cultures of lactic acid bacteria.

Learning:

The Importance of Lactic Acid Bacteria: The book explains how lactic acid bacteria play a vital role in the fermentation of milk, creating the characteristic sour taste and potentially contributing to health benefits. It highlights how these bacteria can help inhibit the growth of harmful microorganisms in the gut.
The Significance of Bacillus bulgaricus: The reader learns about the unique properties of Bacillus bulgaricus, its ability to thrive in higher temperatures, and its potential for promoting longevity through its impact on the intestinal flora.
The Process of Making Soured Milk: The book provides a detailed guide to making soured milk at home, including the essential steps, equipment, and techniques for a successful fermentation process.
The Potential Benefits of Sour Milk Consumption: The reader gains insights into the potential benefits of incorporating soured milk into their diet, including its role in addressing digestive issues, boosting overall health, and possibly contributing to a longer lifespan.

Historical Context:

The book was published in 1911, a time when scientific research was rapidly advancing, particularly in the field of bacteriology. The germ theory of disease was gaining traction, and there was increasing interest in the role of microorganisms in human health. This context is evident in the book’s detailed descriptions of the microorganisms involved in milk fermentation and the potential impact of these bacteria on the human body.

Facts:

Ancient Use of Sour Milk: The use of soured milk dates back to ancient times, with evidence suggesting its consumption by nomadic tribes like the Scythians and the Bedouins.
Milk as a Principal Food Source: In ancient times, milk was considered a primary food source for many cultures, particularly in hot climates where it was often fermented to prevent spoilage.
Prohibition of Fermented Milk in Hebrew Offerings: Fermented milks were excluded from sacred offerings in Hebrew tradition, likely due to their association with fermentation and the hot climate that made milk quickly sour.
Use of Milk Skins for Fermentation: Milk skins were commonly used to ferment milk in the East and in regions like the Pyrenees, with the remnants of sour milk from previous milkings acting as a natural starter.
Dried Sour Milk as a Food: Dried soured milk, known as Meeresy, was a common food source in Arab cultures, and could be rehydrated with water when needed.
Universal Use of Sour Milk in the East: Sour milk was a widespread food in ancient and modern times across the East, from Egypt and Palestine to Turkey and the Balkan states.
High Longevity in Sour Milk Consuming Cultures: In regions like Bulgaria, where soured milk consumption was prevalent, people often lived to exceptional ages, suggesting a possible link between fermented milk and longevity.
The Importance of Lactic Fermentation: The book highlights the significance of lactic fermentation in milk, which produces lactic acid and contributes to the characteristic sour taste of fermented milk products.
Koumiss as a Traditional Tartar Beverage: Koumiss, a fermented mare’s milk beverage, was a staple drink of nomadic tribes like the Tartars, Khirgiz, and Kalmucks.
Medicinal Properties of Koumiss: Koumiss was traditionally used for medicinal purposes by these tribes, and was later adopted by the medical community for treating conditions like indigestion and tuberculosis.
Preparation of Koumiss: Koumiss was typically prepared by adding a small amount of fermented milk (starter) to fresh mare’s milk and allowing it to ferment, often with agitation.
Keffir as a Fermented Milk Beverage: Keffir, a fermented milk beverage originating in the Caucasus region, is made using keffir grains, which contain a specific yeast and lactic acid bacteria.
Keffir Grains as a Ferment: The keffir grains are the source of the fermentation process, and are passed down through generations in families.
Leben as an Egyptian Fermented Milk: Leben, an Egyptian soured milk, is made by adding a portion of fermented milk from a previous batch to warm, boiled milk.
Matzoon as an Armenian Fermented Milk: Matzoon, an Armenian fermented milk, resembles keffir in its preparation and characteristics, with a slightly weaker alcoholic fermentation.
Dadhi as an Indian Fermented Milk: Dadhi, an Indian fermented milk, is similar to other fermented milk products, and is believed to contain bacteria similar to Bacillus bulgaricus.
Prevalence of Sour Milk Consumption in Africa: Sour milk is a significant food source in tropical and Western Africa, consumed in large quantities by the native populations.
Auto-intoxication as a Cause of Senility: Metchnikoff theorized that senility was caused, in part, by auto-intoxication resulting from the harmful bacteria in the digestive tract.
Bacillus bulgaricus as a Potential Antidote to Auto-intoxication: Metchnikoff identified Bacillus bulgaricus as a powerful lactic acid bacteria that could potentially inhibit the growth of harmful bacteria in the gut and combat auto-intoxication.
The Bulgarian Bacillus and Longevity: The book suggests that the high prevalence of centenarians in Bulgaria and other regions with a high consumption of fermented milk could be linked to the presence of Bacillus bulgaricus.

Statistics:

Milk Consumption per Capita in the UK: The average milk consumption in the United Kingdom is estimated to be 15 gallons per person per year.
Number of Cows in the UK: In 1910, there were approximately 4,400,000 cows and heifers in milk or in calf in the United Kingdom.
Milk Production in the UK: The total milk production in the United Kingdom was estimated to be 1,940,884,000 gallons in 1910.
Milk Consumption in the US: The annual milk consumption in the United States is estimated to be 25.5 gallons per person.
Number of Cows in the US: Approximately 5,000,000 cows contribute to the annual milk consumption in the United States.
Lactic Acid Production by Bacillus bulgaricus: Bacillus bulgaricus can produce up to 2.5% lactic acid in milk before its growth ceases.
Acidity in Fermented Milk: The acidity of a normal keffir beverage should not exceed 1.0%.
Alcohol Content in Koumiss: Koumiss typically contains up to 2% alcohol.
Acidity in Leben: Leben, after incubation for 10 hours, typically contains 0.34% lactic acid.
Acidity Produced by Lactic Acid Bacteria: Various studies have shown that different lactic acid bacteria can produce varying levels of acidity in milk, ranging from 0.9% to 3.7%.
Percentage of Solids Not Fat in Milk: Milk with less than 8.5% solids not fat is often considered adulterated.
Percentage of Fat in Milk: Milk with less than 3% fat is often considered adulterated.
Water Content of Milk: On average, milk is composed of about 87.5% water.
Fat Content of Butter: Butter fat is primarily composed of stearin, palmitin, and olein, with a significant proportion of volatile fatty acids.
Casein Content of Milk: The casein content of milk averages just over 3%.
Albumen Content of Milk: The albumen content of milk is about 0.6%.
Citric Acid Content of Milk: The citric acid content of milk is about 0.2%.
Specific Gravity of Milk: The average specific gravity of milk is about 1.031.
Cream Content: Cream should contain at least 20% butter fat.
Increase of Bacteria in Milk: Milk kept at 70° F can contain millions of bacteria per cubic centimeter in just 12 hours, highlighting the rapid rate of bacterial multiplication.

Terms:

Auto-intoxication: A condition where toxins produced by bacteria in the digestive tract are absorbed into the bloodstream, potentially causing health issues.
Butyric Acid Fermentation: A type of fermentation that produces butyric acid, a characteristic component of butter and some fermented milk products.
Colloidal: A state of suspension where tiny particles are dispersed evenly throughout a liquid, but not fully dissolved.
Diplococcus: A type of bacteria that typically exists in pairs.
Facultative Anaerobe: An organism that can survive and grow both in the presence and absence of oxygen.
Lactic Acid Fermentation: A type of fermentation that produces lactic acid, a key component of soured milk and other fermented products.
Metabiosis: A relationship between organisms where one organism’s metabolic byproducts are used as a food source by another.
Non-sporogenous: An organism that does not produce spores, which are resistant forms that can survive harsh conditions.
Polymorphism: The ability of a single species to exhibit different forms or shapes.
Protoplasm: The living material that constitutes all cells, responsible for all biological processes.

Examples:

Baba Vasilka and Her Son: The book mentions Baba Vasilka, a 126-year-old Bulgarian peasant, and her 101-year-old son Tudor, who both lived primarily on soured milk. This exemplifies the potential link between soured milk consumption and longevity.
Bedouins and Leben: The Bedouins of Arabia, who traditionally consumed large quantities of Leben, were known for their strong and healthy bodies. This illustrates the historical importance of fermented milk as a food and potential health-enhancing agent.
Koumiss and Tartar Health: The Tartars were known for their excellent health, with a low prevalence of lung diseases, which was attributed, in part, to their regular consumption of koumiss. This supports the medicinal use of fermented milk products.
Keffir Grains and the Caucasus: The keffir grains, passed down through generations in the Caucasus region, are a testament to the long-standing tradition of fermented milk consumption and its importance in local culture.
Use of Milk Skins in the Pyrenees: The practice of fermenting milk in goat or sheep skins in the Pyrenees mirrors similar practices in the East, highlighting the widespread use of these methods.
Soured Milk as a Meat Preservative: The practice of preserving meat in soured milk in some cultures further illustrates the strong antiseptic properties of lactic acid.
The Case of the Poisoned Soldiers: The book describes how Turkish soldiers who were poisoned were saved by consuming yoghourt, highlighting the potential for fermented milk to counteract harmful substances.
The Development of the Pasteuriser: The invention of the pasteuriser, named after the French chemist Louis Pasteur, was a significant development in the dairy industry, allowing for the safe and controlled heating of milk to kill harmful bacteria.
Metchnikoff’s Theory of Auto-intoxication: Metchnikoff’s groundbreaking theory that auto-intoxication, caused by harmful bacteria in the gut, contributed to senility paved the way for exploring the potential of Bacillus bulgaricus for promoting health and longevity.
The Success of Bacillus bulgaricus in Treating Digestive Issues: The book cites several instances where Bacillus bulgaricus has been successfully used to treat digestive problems, highlighting its effectiveness as a probiotic agent.

Conclusion:

“The Bacillus of Long Life” provides a compelling look at the history, science, and potential benefits of fermented milk, particularly highlighting the importance of lactic acid bacteria and Bacillus bulgaricus. While the book was published over a century ago, its exploration of the connection between fermented milk and longevity remains relevant today. The book’s insights into the science of fermentation, the specific microorganisms involved, and the potential for fermented milk to promote health and well-being continue to be influential in the development of probiotics and their widespread use in modern medicine.

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