264 LACTIC ACID BACTERIA IN FODDER. 



and finally by the albuminoids, of which (in consequence of their 

 conversion into amido-compounds) about 40 per cent, disappeared 

 in the above-mentioned experiment (with soured green maize). 

 In a second instance (beet slices), the loss was 18-62 per cent.; 

 and in a third (soured beet leaves tested by 0. Kellner), as much 

 as 68 per cent. Although these high proportions of loss in the 

 souring process are regrettable, it should not be forgotten that the 

 fodder materials now in question would be entirely wasted unless 

 utilised by means of this process, whereas, when so manipulated, 

 a considerable proportion of their nutritive constituents can in any 

 case be preserved. This souring process can always be relied on 

 to yield comparatively good results where all other methods for 

 preserving a given fodder are impracticable or disadvantageous. 

 To this advantage must be added, in many cases, an improvement 

 in composition effected by the process, e.g. the reduction of the 

 percentage of (purgative) oxalic acid in beet-leaves, observed by 

 0. Kellner. Numerous researches on this subject have been 

 published, and the reader may be referred for further information 

 to the summary of these investigations which appears in a useful 

 treatise by JULIUS KUHN (I.), dealing with the matter from the 

 Agricultural Chemist's point of view. 



Granting that the sacrifice of a certain portion of the given 

 substance, in order to retain the rest, is inherent in this process, 

 it by no means follows that the extent of the said sacrifice cannot 

 be reduced. The great fluctuations exhibited by the foregoing 

 figures, referring to the amount of loss experienced, permit the 

 assumption that an excellent sour fodder can be prepared with 

 a smaller proportion of loss than the existing average. This 

 opens up to the Fermentation Physiologist a new and valuable 

 field of work, still unexplored. The fermentative nature of the 

 souring process being acknowledged, it follows that the next object 

 in view is the attainment of a clear insight into the physiology of 

 this fermentation ; which knowledge will then facilitate the culti- 

 vation of the ferments combining maximum efficiency with mini- 

 mum consumption of material, and consequently capable of yielding 

 the greatest proportion of best quality sour fodder. Attention 

 should be directed to the artificial inoculation of the silos with 

 selected ferments, since the resulting improvements are of great 

 pecuniary value to the agricultural interest. (The author estimates 

 them as represented by an annual sum for Germany alone of 

 several millions of marks, i.e. shillings). These researches should 

 also be extended so as to include the kindred process of sauer- 

 kraut fermentation, the preparation of which important food-stuff, 

 on lines practised from time immemorial, formed the prototype for 

 the production of sour fodder. Little is known of the physiology 

 of this method, the literature of the subject being restricted to a 

 couple of brief reports which ascribe the chief agency in the process 

 to the lactic acid bacteria. 



