history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center

discussion and summary. Explanation of plates [illustrations].
The Preface begins: “Fifty years have passed since
Pasteur and Koch, the founders of modern bacteriology,
made their fi rst contributions to this new fi eld. No phase of
the subject has been given more attention by investigators
than the bacteriology of the digestive tract. However, success
in these endeavors has been limited, with few exceptions,
to the discovery of microorganisms which are manifestly
disease-producing and which exert their baneful infl uence
in comparatively short periods of time, as for example,
the microbial agents causing typhoid fever and epidemic
dysentery. The more subtle bacterial processes which
take place in the intestine, and the laws which govern the
preponderance of one type of bacteria over another, have as
yet been but little understood.
“The authors have aimed to present here in as direct
a manner as possible the results of an extended series of
observations on: (1) the relation of diet to the character of the
intestinal bacterial fl ora, and (2) the possibility of implanting
bacteria of known physiological properties in place of those
which ordinarily hold sway after early infancy.
“The demonstration that lactose, dextrin and milk, when
taken in suffi cient amount, encourage a non-putrefactive
fl ora, and that a non-putrefactive organism like Bacterium
acidophilus may be established in the intestine by oral
administration, should be of fundamentally scientifi c
interest...”
E. Metchnikoff believed that Lactobacillus bulgaricus
can colonize the intestinal tract of humans, preventing
putrefaction and thereby prolonging life. However this book
reports that Lactobacillus bulgaricus remains a prominent
part of the intestinal fl ora for only a short time after the
bulgaricus buttermilk is ingested. Thus, it does not become
implanted in the human intestinal tract.
Acidophilus milk is a sour milk in which Lactobacillus
acidophilus is the fermenting organism. L. acidophilus
is a normal inhabitant of the human intestinal tract and,
given suffi cient milk or lactose in the diet, it can become
a dominant organism. For implantation of the organism,
daily consumption of 500 to 1,000 ml of acidophilus milk is
recommended.
Note: Many experiments have shown that L. acidophilus
lives and grows just as well (if not better) in soymilk as
it does in dairy milk. Address: 1. Prof. of Bacteriology;
2. Seessel Fellow in Bacteriology. Both: Yale Univ., New
Haven, Connecticut.
53. Macy, Harold. 1922. Study of a ropy milk (Abstract).
Abstracts of Bacteriology 6(1):18. Jan. [2 ref]
• Summary: “A popular milk beverage of some of the
Finnish people of Minnesota, known by them as ‘Fiili’
or ‘Püma,’ has been studied to determine the cause of its
extreme ropiness, which is its chief characteristic.” The
organism closely resembles Streptococcus lacticus var.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 47
© Copyright Soyinfo Center 2012
Hollandicus.”
Note: This is the earliest mention of dairy viili in the
USA. Address: Dairy Bacteriology Lab., Univ. of Minnesota,
St. Paul.
54. Hammer, B.W. 1923. Studies on ropiness in cultures
of Streptococcus lactis. Iowa State College, Agricultural
Experiment Station, Research Bulletin No. 74. p. 256-70.
Jan. [2 ref]
• Summary: Streptococcus lactis sometimes produces a ropy
condition im milk, and sometimes does not. “The sudden
variations that occur in the ropy character of certain S. lactis
cultures suggest that sudden variations may also occur with
other types of organisms.” Soy is not mentioned. Address:
Agric. Exp. Station, Iowa State College of Agriculture and
Mechanic Arts.
55. Piper, Charles V.; Morse, William J. 1923. The soybean.
New York, NY: McGraw-Hill Book Company, Inc. xv + 329
p. Feb. Illust. Index. 24 cm. Reprinted unrevised in 1943 by
Peter Smith Publishers, New York. [563 ref]
• Summary: This is the fi rst comprehensive book about the
soybean written in English, and the most important book
on soybeans and soyfoods written in its time. Contains an
excellent review of the world literature on soybeans and
soyfoods with a bibliography on soy that is larger than
any published prior to that time (563 references), a good
description of the present status of the soybean worldwide
based on the authors’ extensive contacts, and a great deal
of original information. It quickly became a key source
for people and organizations working with soybeans and
soyfoods in all countries, and a major factor in the expansion
of the soybean in the western world. Because of its scope
and infl uence, Soyfoods Center considers the year of its
publication to mark the end of the “Early Years” of the
soybean worldwide. It remained in print until about 1986.
Contents: Preface. 1. Introduction: Name of the plant,
origin, literature, use by the Chinese and Japanese, present
importance, future prospects in the U.S., recognition
of the possibilities. 2. The commercial status of the
soybean: Manchuria and China, Japan, Europe, U.S., other
countries, summary of imports and exports of soybeans and
soybean oil. 3. Botanical history of the soybean: History
prior to Linnaeus’ “Species Plantarum” 1753, Linnaeus’
misunderstandings of the soybean, Prain’s elucidation, other
and the correct botanical name.
4. Agricultural history of the soybean: Vernacular
names of the soybean, China, Korea, and Japan, India and
neighboring regions, Cochin China, Malayan region, early
introduction into the United States, later U.S. introductions,
the early introduced varieties (grown in the USA by
1898–Ito San, Mammoth, Buckshot, Guelph or Medium
Green, Butterball, Kingston, Samarow, Eda, Ogemaw or
Ogema), soybean in Europe, varieties grown in Europe