https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AProbiotic%2F20%2FenTranslations:Probiotic/20/en - Revision history2026-09-18T18:03:03ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Probiotic/20/en&diff=139984&oldid=prevFuzzyBot: Importing a new version from external source2024-04-16T06:48:27Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>At that time, [[Fermented milk|milk fermented]] with [[Lactic acid bacteria|lactobacillales]] were known to inhibit the growth of proteolytic bacteria because of the low [[pH]] produced by the fermentation of [[lactose]]. Metchnikoff had also observed that certain rural populations in Europe, for example in Bulgaria and the Russian steppes, who lived largely on milk fermented by lactic-acid bacteria, were exceptionally long-lived. Based on these observations, Metchnikoff proposed that consumption of fermented milk would "seed" the [[intestine]] with harmless lactic-acid bacteria and decrease the intestinal pH, and that this would suppress the growth of proteolytic bacteria. Metchnikoff himself introduced in his diet [[sour milk]] fermented with the bacteria he called "Bulgarian Bacillus" and believed his health benefited. Friends in Paris soon followed his example and physicians began prescribing the sour-milk diet for their patients.</div>FuzzyBot