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April 1, 1916, Vol LXVI, No. 14 >
ARTICLE | April 1, 1916

FERMENTATION AND NUTRITION

JAMA. 1916;LXVI(14):1028-1029. doi:10.1001/jama.1916.02580400034019.
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Attention has been called recently1 to the importance of the Bulgarian bacteria group in the preparation of ensilage, the fermented green food for cattle. As the result of several hundred bacteriologic analyses of many different kinds of ensilage at all stages of fermentation, it appears that the Bulgarian group of bacteria has a particular significance in the ripening of normal ensilage. The report is interesting as indicating that the value of the fermentation products of lactic acid bacteria was recognized for cattle and used many years before its significance for man came to be appreciated. It is also interesting to find that the Bulgarian group of bacteria should occur commonly in connection with the agricultural development of a past generation when little was known of the bacteriologic rôle played by this particular kind of cattle fodder.

The use of silos or pits for the preservation of food for cattle

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