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Found 2 translations.

Name	Current message text
^h English (en)	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.
^h Japanese (ja)	当時、[[lactic acid bacteria/ja\|乳酸菌]]で[[Fermented milk/ja\|発酵させた牛乳]]は、[[lactose/ja\|乳糖]]の発酵によって生じる低い[[pH/ja\|pH]]のため、タンパク質分解菌の増殖を抑制することが知られていた。メチニコフはまた、ヨーロッパの特定の農村集団、たとえばブルガリアやロシアの草原地帯では、乳酸菌によって発酵させた牛乳を主食として生活している人々が例外的に長寿であることも観察していた。これらの観察に基づき、メチニコフは発酵乳の摂取が[[intestine/ja\|腸]]に無害な乳酸菌を「播種」し、腸内pHを低下させることで、タンパク質分解菌の増殖が抑制されると提唱した。メチニコフ自身、「ブルガリアのバチルス菌」と呼ぶ細菌で発酵させた[[sour milk/ja\|サワーミルク]]を食事に取り入れ、自分の健康に役立つと信じていた。パリの友人たちもすぐに彼に倣い、医師たちは患者に酸乳食を処方し始めた。