THE BULGARIAN BUG.

Wanganui Chronicle, Volume LXXVI, Issue 18444, 30 March 1922, Page 7

THE BULGARIAN BUG.

A PATHOLOGIST’S OPINION. Not a few people are a little doubtful concerning the Bulgarian Bug which is now being extensively used for the souring of milk. One enquirer has sent the following letter to the Editor of the Press:— “I wonder if you will allow me the use of your columns to ask for certain information in respect to the curative properties or otherwise ot the above bacterial plant growth. As you are aware, there are many thousands of people at the present time drinking milk converted into a form of lactic acid by the action of the bug. I know from personal knowledge that even some of the medical profession themselves aie not above drinking it. “A few days ago I had it from one of my oldest friends that one of your leading bacteriologists had been investigating and had discovered that there were certain injurious bacteria developed in the plant growth, and that these were transferred to the milk and, by drinking, to the human body. “It appears to me that as so many of your readers and the public generally in New Zealand have pinned their faith to this bacterial growth, and have received marked benefits from same, it would not be asking too much of any medical man or bacteriologist to give some authoritative statement on tha subject through your columns. The ills that tlesh is heir to at all times are so many aniT so painfully that anything that alleviates, even in a small degree, should be publicly recognised and, if efficacious, should receive the imprimatur of the medical profession.” The letter was shown to Dr. A .B. Pearson, pathologist at the Christchurch Hospital. Dr. Pearson said that the bacterial growth which is being so largely used in New Zealand is the Kephir grain, not the real bacillus, Menschikoff’s Massol. The action of the Bulgarian bug is to cause fermentation of milk, and it is supposed to prevent the development of putrefactive bacteria In the bowels. The true Bulgarian bug had a great run in England about 1908, when Dr. Pearson was in London. At that time the hos, pital authorities prepared milk with it and sent it o-ut to patients. There was a great demand for a time, but it went out of favour after about six months. It was used to prevent, or lessen. Intestinal dyspepsia, and a number of people found it beneficial. Dr. Fearson first came in contact with the Kephir grain about four >r five montns ago. It consisted of a bacillus, two varieties of cocci and yeast. So far he had not been able to isolate the bacillus and grow it apart, apparent., its close, association with the yeast and cocci being necessary.

The only danger Dr. Pearson could' see in regard to the Kephir gram was that it was so freely handled

by the public, and it was almost certain that in many cases it did not receive the care its nature warrant’d. It should be kept scupulously clean. It was a very difficult matter with such a mass of bacteria to ensure cleanliness, and it was made more difficult by the fact that it was allowed to grow in milik, which was an ideal medium for bacterial growth. It was extremely probable that the bacteria would be added to, though he had not come across anything dangerous in that connection. One could readily realise the danger such a mass would become in the hands, for instance, on a person who was a carrier of diptberia or tuberculosis. To clean It thoioughly, it should be washed very carefully for an hour under a gentle stream of water. The method of washing Dr. Pearson used was to place the grain In- a vessel, and then allow the water to flow in through a funnel which reached to the bottom. Thus the water rising in the vessel would pass through the gram —or "bug”—from underneath, ensuring an even flow of water througn it. Care should be taken that it was not broken up, as a small piece might be swallowed and form a growth in the stomach.

Asked if the grain was really beneficial. Dr. Pearson said it apparently had the same effect as the real Bulgarian bug, and he thought it would be beneficial in some cases, as, for instance, the treatment of dyspepsia, but it was certainly not a universal cure-all.

In preparing milk with the grain, Dr. Pearson said that skimmed milk should be used for preference, and it should be pasteurised previously. He also mentioned that the instructions sent with some samples which had reached Christchurch stated that the grain should be cleaned with salicylic acid, but did not state what strength the acid should be. Salicylic acid was a mild poison, and he did not think a stronger solution than 10 per cent. should be used. The real Bulgarian bacillus was now being made up in liquid form in England, and in a sample which he had received he had found that it contained the live bacillus.