BIOLOGY OF LACTIC ACID BACTE:RIA 275 



APPLICATION OF LACTIC ACID BACTERIA IN THE CHEESE INDUSTRY 

 AND IN THE PREPARATION OF ACID SILAGE 



In 1006 I first drew attention to the advantage to be derived 

 from the utilization of the lactic acid bacteria in cheese manu- 

 facture, and in 1907 I recommended their utilization in the prep- 

 aration of silage. Although from the beginning of my investi- 

 gations I was fortunate in the selection of the appropriate types, 

 so that their practical application now dates back fifteen years, 

 my study was continued upon the various types which from time 

 to time have attracted my attention. The result of these in- 

 vestigations is that several species, or varieties, of lactic acid 

 bacteria can be utilized for the purpose, but that nevertheless it 

 is not a matter of indifference, for the preservation of the charac- 

 ter of determined cheese quality, which type has been used. 



Two advantages are to be derived from the utilization of the 

 lactic acid bacteria in cheese manufacture, i.e., (1) the elimina- 

 tion of the noxious, putrefying and gas forming organisms and 

 (2) the furthering of the appropriate ripening and an acceleration 

 thereof. The first of the above aims is reached by the utilization 

 of organisms that produce a high degree of acidity, whereas it is 

 necessary for the attainment of the second aim that the organisms 

 utilized possess the faculty of producing the appropriate products 

 in the process of proteolysis. I will repeat here that the applica- 

 tion of inoculation according to my method joins with the hy- 

 gienic production and treatment of the milk in yielding a product 

 practically free from undesirable microorganisms. 



Similar considerations may be made with reference to the 

 preparation of silage. Silage that has undergone the lactic acid 

 fermentation is by far the best, both from the standpoint of 

 cattle feeding as also from the standpoint of subsequent cheese 

 manufacture. Every other silage is undesirable because, in spite 

 of its satisfactory appearance and apparently low germ content, 

 it is a carrier of butyric acid organisms. 



The production of a lactic silage is best accomplished by follow- 

 ing the accompanying general rules: (1) The use of siloes with 

 imperv'ious foundations; (2) a semi dried condition of the fodder; 



