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Lactic Acid Bacteria and the Control of Tumours

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The Lactic Acid Bacteria Volume 1

Abstract

The participation of fermented milk in the longevity of inhabitants within regions using cultured dairy food has been known for many centuries. At the beginning of this century, Elie Metschnikoff proposed that the lactic acid bacteria contained in yoghurt would be of value in promoting the longevity of the human race if this form of fermented milk was brought into general use, because inhibition of anaerobic, spore-forming and toxin-producing bacteria in the large intestine was attributed to the intestinal implantation of Lactobacillus delbrueckii subsp. bulgaricus in yoghurt (Metchnikoff, 1908). Although the implantation of L. delbrueckii subsp. bulgaricus in the intestine was not proved by subsequent research (Rahe, 1915), the fact that lactic acid bacteria are capable of affecting factors in the control of longevity appears to remain unaltered.

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  1. Susumu Adachi

    Present address: Shoukei Women’s Junior College, Yurigaoka 10-1, Natori-Shi, Miyagiken, 961-12, Japan

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  1. Laboratory of Animal Products Technology, College of Agriculture, Tohoku University, 1-1, Tsutsumidohri-Amamiyamachi, Sendai, 980, Japan

    Susumu Adachi

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  1. Department of Bioscience and Biotechnology, University of Strathclyde, Glasgow, UK

    Brian J. B. Wood

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Adachi, S. (1992). Lactic Acid Bacteria and the Control of Tumours. In: Wood, B.J.B. (eds) The Lactic Acid Bacteria Volume 1. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3522-5_10

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  • DOI: https://doi.org/10.1007/978-1-4615-3522-5_10

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