March, 1952] H. LAXMINARAYANA AND K. K. IYA 7
Charaka, the great exponents of Ayurvedic system of. medicine in the 2nd century
B.C., have referred to the value of curds in promoting appetite, in increasing the
vitality, in curing dyspepsia, diarrohea, nasal catarrh, dysentery, intermittent
fever and other diseases and in maintaining the balance of the three bodily humors
viz., Vayu, Pittam and Kapham [Bhishagratna, 1907; Kaviratna, 1922]. They,
however, warn that improperly prepared curds may be harmful to the system.
Takra (butter milk prepared by adding one fourth part of water to whole milk
curds) has been described as having cooling, appetizing and tonic properties and as
useful remedies in cases of diarrhoea, dyspepsia, urinary diseases, etc. The above
authors also consider that the habitual use of butter milk is conducive to better
health and increases resistance to diseases, although it is not recommended for the
weak or tuberculous patients nor for those suffering from fever and nervous de-
bility.
Metschnikoff [1901] and Douglas [1911] were perhaps the earliest European
workers to indicate the value of fermented milks in intestinal disorders. Met-
schnikoff put forward the theory that the decay of the human body was due to the
absorption of toxins resulting from microbial protein decomposition in the intestines
and that such putrefactive processes could be controlled by the use of butter milk,
especially Bulgarian milk, resulting in imporved health and longevity. The Bul-
garian bacillus (L. bulgaricus)—the souring organism in Bulgarian milk—could
be transplanted and developed in the intestinal tract by daily ingestion of fermented
milk. The high acidity produced by these organisms was responsible for inhibiting
the growth of putrefactive organisms in the intestine. It was subsequently estab-
lished [Rettger, 1915; Kopeloff, 1925] that L. bulgaricus could not be propagated
in the intestinal tract but that the Acidophilus organism (L. acidophilus), which
was a normal inhabitant of intestinal tract, could be induced to grow there by creating
favourable conditions for it. Myers [1931] demonstrated that the most important
consideration for successful implantation was the use of a proper strain of L. acido-
philus adapted for growth in the intestine. Kopeloff [1923] has stated that patients
taking Acidophilus milk containing viable cultures of the organism were relieved
from constipation. Apart from the role of the added lactic acid organisms, the
acid of soured milk and the lactose content have also been considered as important
factors contributing to the therapeutic value of fermented milks [Rettger, 1917 ;
the Associates of Rogers, 1935]. The value of fermented milk preparations in bringing
relief to persons suffering from specific gastro-intestinal disorders, such as chronic
constipation, diarrhoea, etc., has been experimentally verified by a number of workers.
Kopeloff [1925] and Lonergan and Beerman [1925] fed Acidophilus milk to epileptic
patients and were able to control the number of convulsions, although the usefulness
of this treatment in curing epilepsy was not confirmed by Lynch [1928]. Smith
[1924] was able to transform 80 to 90 per cent of the intestinal flora of typhoid and
paratyphoid carriers to L. acidophilus by feeding Acidophilus milk. The inhibitory
influence of fermented milks on pathogenic bacteria such as B. coli, S. dysenteriae,
E. typhosus, Salmönella species, B paratyphi, B. abortus, etc., has been reported by
various workers [Fisher, 1920 ; Kazaryan, 1936 ; Sircana, 1937 ; Nicholls and asso-
ciates, 1939 ; Kazberynk, 1940 ; Bhat and Reporter, 1949]. Kliewe and Schuppener
[1937] observed that M. tuberculosis var. hominis survived for 7 days and the bovine