During the fermentation of animal protein by Lactobacillus plantamm, highly volatile and less volatile antimicrobial substances are formed. The antimicrobial effect of the latter fraction depends on the content of Α-hydroxyacids in the fermentation product. These acids were isolated from the fermentation mixture and identified by chemical methods. The main components are racemic forms of lactic, Α-hydroxyisovaleric and Α-hydroxyisocaproic acids.
SUMMARYThe OK Io virus complex was isolated from a liver tumour of a chicken which, as an embryo, had been inoculated intravenously with a field isolate of an avian leukosis virus. The OK IO virus complex contains at least two viruses: the interference assay and serum neutralization test indicate that the helper virus belongs to subgroup A. One of the viruses, OK IO V, induces distinct foci in chick embryo cells under agar overlay and cells from the foci form colonies in soft agar. These properties allow in vitro assay of the virus. Injection of virus or infected cells into chicks induces acute leukaemia but no local tumours. Another virus, OK IO AV (associated virus), comprises about 99 % of the OK IO complex. This virus does not induce foci in chick embryo cells. In chickens it causes leukosis 17 months after injection. Electron micrographs of OK io virus stocks show typical C type virus particles. These particles have a density of 1-16 g/ml and contain 7oS RNA which, after heat denaturation, releases type b RNA subunits. The OK Io virus complex apparently represents a strain of acute leukaemia viruses.
The decrease of WMD cases reflects a better Se status in cattle as a whole, and has also contributed to an increase in the Se content in animal products. Even though Se insufficiency was established to be important for animals, the significance of Se for human beings was disregarded, until the consequences of the deficiency in man was demonstrated by T. Westermarck in 1977.
SummaryThe author first gives a short review of the present favorable situation regarding the combat of infectious diseases in animals and the veterinary as well as the food hygiene in Scandinavia.Salmonellosis is, however, one of the most threating conditions and the possibilities of using a certein fermented animal protein as a safeguard and in the combat are discussed.The fermentation of animal protein was first developed for preservation of fish, fish scraps, blood, slaughtery waste, bananas etc. When the activity of the products against certain bacteria, such as Salmonella, Coli, Anthrax, Mycobacteria, etc, was discovered by the author, further steps were made for developing a product which also could be used in the combat of these infections.Fed to pigs, poultry and mink, FAP increased the weight gain, production, and especially health conditions. During fermentation, linoleic and linolenic acid as well as vitamin Big content increased and the pH decreased. These changes could not, however, be evaluated as the main cause of the favorable health conditions obtained when FAP was fed. The fertility and hatchability of eggs from FAP fed hens were higher than in eggs from hens fed with other protein sources.In the blood of animals fed with FAP, hemoglobin increases and the cholesterol values are lower and r-globulin percentage is higher than in the controls.The death rate from leucosis has been significantly lower in FAP fed hens than in others and the production of hens suffering from leucosis is increased when FAP is fed.When animals suffering from Salmonellosis are treated with FAP, infection disappears in 10 days. In swine, FAP acts as a stabiliser of the intestinal microbes and no Clostridia infection appears even when a diet high in protein is fed together with FAP. Some extraneous conditions have been treated successfully with FAP and no allergic conditions whatsoever have appeared.
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