1) The package of lactobacillus drink, jelly and soup product.

2) Conclusion Lactobacillus acidophilus had the ability to assimilate cholesterol.

3) The strain of L 1001 was identified as Lactobacillus plantarum L 1001 by the API method.

4) According to the recent studies, Streptococcus mutants, Lactobacillus, Actinomyces viscosus are the major caries pathogens.

5) The invention opened a new Lactobacillus which can resist the cholate, the gastric acid and assimilate the cholesterol.

6) Secondary contamination of lactobacillus would evidently increase the content of isoamyl alcohol and ethyl caprylate and decrease the content of ethyl aldehyde (lower than that in normal beer).

7) These investigations suggested that Lactobacillus fermentum SM-7 strain had a significant effect on cholesterol-reducing function in mice with hyperlipemia.

8) Conclusions: Lactobacillus could promote the progression of dentinal caries for its adhering to dentin and producing lactic acid and causing dentin demineralization.

9) In this experiment, Lactobacillus bulgaricus and Streptococcus thermophilus were used to co-ferment porcine bone powder for enhancing free calcium level in fermentation broth.

10) At this point Lactobacillus plantarum and Lactobacillus brevis continue to function.

11) The package of lactobacillus drink, calcium milk and jelly and so on.

12) As the freeze-drying lactobacillus starter has extensive application, therefore, this craft has some reference value for all practical purposes.

13) Yeast and lactobacillus were as starters for production of sour soymilk liquor.

14) The extract and properties of linoleate isomerase in Lactobacillus bulgaricus was studied in this paper.

15) It is traditionally made by adding common strains of Streptococcus and Lactobacillus Bacteria to raw milk.

16) To further investigate the mind-altering potential of benign bacteria, Cryan and colleagues at McMaster University in Canada fed mice a broth containing a benign bacterium, Lactobacillus rhamnosus.

17) The research studied on beef sausage of low - nitrite by lactobacillus.

18) The acetic acid beverage of the present invention contains rich bifid lactobacillus, and can eliminate intestinal tract, inhibit the growth of harmful bacteria and resist invasion of diseases.

19) Bile tolerance, deconjugation of conjugated bile salt (sodium taurocholate), and cholesterol- assimilating ability of 8 strains from Lactobacillus plantarum were examined.

20) Conclusions: The rate of microzyme number eligibility of 45 shares competence lactobacillus beverages is low.

21) Flammulina-velutipes Yoghurt is produced by using the flammulina velutipes and fresh milk as main materials to be fermented by Lactobacillus bulgaricus and Streptococcus thermophilus mixed bacteria.

22) The yoghourt was developed through the fermentation of milk added with Hainan ferine honey and lactobacillus on mature technology of yoghourt.

23) Cloning and Expression of D - Lactate Dehydrogenase Gene in Lactobacillus sp.

24) It is observed that Infants who were administered the bacteria Lactobacillus reuteri or Bifidobacterium had fewer and shorter episodes of diarrhea.

25) A low-alcohol malt aloe lactic acid drink was developed by co-fermation of microzyme and lactobacillus to malt, aloe, and lactic acid.

26) The ratio of height to diameter, pH value, reducing sugar, moisture, weight, lactobacillus,[http:///lactobacillus.html] microzyme are primary physicochemical and microbial index during the process of steamed bread.

27) Leuconostoc mesenteroides is a important strain of Leuconostoc of lactobacillus.

28) The primary microorganisms contributing to this product are Leuconostoc mesenteroides and Lactobacillus plantarum.

29) There is no clinical report on sensitivity of metabolite of Lactobacillus DM9811 to subgingival plaque of fixed-orthodontic patients.

30) The organic acid in seriflux was mainly lactic acid which developed by the fermentation of lactobacillus, and lactobacillus mainly came from environmental microbial groups.

31) Proper technical conditions to ensure the equilibrium among microzyme and Lactobacillus etc. and to keep saccharifying fermentation balance is the basic principle to prevent rancidity.

32) The Probiotic of acidophilus milk includes mainly Bifiobacterium and Lactobacillus, and so on. They are important to human.

33) Objective To isolate and identify lectin - producing lactobacillus from sauerkraut juice.

34) Above all , Lactobacillus plantarum ( N 3 ) was a better probiotics production germ.

35) Ingredients: Refined wheat starch, fresh eggs , lactobacillus calcium , iodin refined salt , purified wart.

36) The factors influencing the stability of Lactobacillus goat milk beverage are studied.

37) Objective Toexplore Leuconostoc citreum of Lactobacillus to effect on cholesterin in serum.

38) In this study, we analyzed the kinetics of bioconversion of conjugated linoleic acid by permeabilized Lactobacillus acidophilus cells.

39) The fermentation, which can require 10 to 12 days, involves the development of Leuconostoc mesenteroides, Enterococcus faecalis, pediococcus cerevisiae, Lactobacillus brevis, and L.

40) Abilities of growth, acid-production and proteolysis performance of 38 Lactobacillus strains isolated from sour milk in Xinjiang at different temperatures were measured.

41) Lactobacillus casei and micrococcus roseus were used as starter culture to produce fermented sausage with mutton and studied the physico-chemistry property of sausages.

42) The zymotechnics of lotus yogurt and the changes of acidity, reducing sugar, amino acid, lactobacillus number in fermentation process were studied.

43) Pickling radish was produced by direct vatstarter of Lactobacillus spp.

44) A low - alcohol cactus lactic acid drink was developed by co - fermentation of microzyme and lactobacillus using malt, cactus, and milk as materials.

45) Diacetyl is one of the important flavor components in pickle which fermented by lactobacillus.

46) SM brought me lactobacillus ( Yogourmet ) for making yogurt.

47) Ingredients: Refined wheat starch, fresh eggs, lactobacillus calcium, iodin refined salt , purified water.

48) The dietary fiber extracted from wheat bran was mixed with skimmed milk, and fermented by lactobacillus.

49) The dietary fiber extracted from corn husk was mixed with skimmed milk, and fermented by lactobacillus.

50) The use of the freeze-drying lactobacillus starter avoids the bad starter created due to lack of microbial technology.

51) This article studied chicken enzymatic hydrolyzate was fermented by lactobacillus casei to prepare chicken sauce.

52) However, in the two kinds offinal products, the amount of lactobacillus, acidity index and peroxide value were the same.

53) These are prepared with little or no heat treatment, and major spoilage can be caused by Lactobacillus and Leuconostoc spp. , which produce diacetyl-butter flavors.

54) In the yogurt lactose decomposes by the lactobacillus, does not have this problem.

55) Objective The assimilating cholesterol abilities of Lactobacillus acidophilus were preliminarily studied in MRS liquid medium.

56) Lactobacillus Acidophilus: A healthy bacteria found in high concentrations in Kefir and Yogurt,[] also known as a Probiotic.

57) Kombucha was fermented with pure strains of yeast Y1, lactobacillus R3 and acetobacter C5, and the technical conditions of fermentation were optimized.

58) The cell - envelope proteinase ( CEP ) was a key - enzyme in proteolytic system of Lactobacillus helveticus.

59) Crude exopolysaccharides LCP were prepared from cell-free whey of skim milk fermented by Lactobacillus casei LC2W by eliminating proteins with trichloroacetic acid and precipitating with cold ethanol.

60) A low-alcohol malt cactus lactic acid drink was developed by co-fennation of microzyme and lactobacillus to malt, cactus, and lactic acid.

61) Streptococcus thermophilus and Lactobacillus bulgaricus fermented in skim milk were analyzed by high performance ion - exchange chromatograph.

62) Is the milk that eats fruit and lactobacillus in the morning good?

63) Lactic acid bacteria are widely distributed in the nature. The genus Lactobacillus, Lactococcus, Pediococcus and Leuconostoc are included being representatives in this group.

64) Lactobacillus plantarum and Pediococcus pentosus could cut down the nitrite residue level in sausage.

65) Objective To explore the efficacy of compound lactobacillus acidophilus combined with salazosulfapyridine coloclysis for ulcerative colitis.

66) After formulation and homogenization , a new Lactobacillus fermented fiber beverage was manufactured.

67) The effect of lactobacillus on the salty soda cracker quality was studied through orthogonal test.

68) The fermentation, which can require 10 to 12 days, involves the development of Leuconostoc mesenteroides, Enterococcus faecalis, pediococcus cerevisiae, Lactobacillus brevis, and L. plantarum.

69) The investigation used the seed oil of halophyte alfalfa as the substrate, converting the linoleic acid in the oil to conjugated linoleic acid with the Lactobacillus acidophilus 1.