Bact. coli as a Food Supplement

Abstract

THE idea of using micro-organisms as food supplements is now commonplace, and a great deal is known about the use of yeast and Chlorella. Experimental work carried out recently at these laboratories suggests that equal, if not greater, possibilities exist in the use of Bact. coli cultures. These researches have been concerned solely with the effect of the addition of Bact. coli to basal diets, and no attempt has been made yet to ascertain the biochemical background of the results.