Aetiology and Diagnosis of Fermentative Diarrhoeas

SUMMARY Various causes for the development of a fermentative diarrhoea are discussed. The lactic acid content of faeces, which can be determined simply and rapidly, proved to be a reliable criterion for the presence of each form of intestinal fermentation. To diagnose fermentation, lactic acid determination is far preferable to the determination of the pH of the faeces alone, their gas‐forming capacity determined according to Schmidt‐Strassburger, their total content of volatile fatty acids estimated according to Goiffon‐Nepveux or to a bacteriological analysis of the faecal flora. For breastfed children, normal artificially fed children and for children suffering from a fermentative dyspepsia, the excretion with the faeces of lactic acid and of the different low molecular volatile fatty acids is compared and evaluated expressed per 100 g of faeces as well as per 24 hours.