lactobacillus

Otherwise it had no effect on the stability of the lactobacillus drink when glucose took part i. . .

Milk was used to give yoghurt featured by rich nutrients and nice flavour through a temperature-changing fermentation with Lactobacillus.

IF you choose to do this, however, please make sure the yogurt you buy specifically contains lactobacillus acidophilus, as many do not.

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

The invention discloses a method for drying and storing activated lactobacillus and a lactobacillus preparation.

Conclusion Compound lactobacillus acidophilus combined with salazosulfapyridine coloclysis is effective in treating ulcerative colitis.

It indicates that short chain fatty acid may be the the active components of the metabolic product of Lactobacillus and Bifidobacterium .

Exopolysaccharides produced by strains of Lactobacillus reuteri inhibited ETEC-induced hemagglutination of porcine erythrocytes.

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

The paper summarized the lactobacillus properties, and sort. The application and prospect in medicine field have been referred.

Faulty corks can cause a moldy or wet cardboard aroma, while a sour milk aroma is due to another spoilage organism called lactobacillus.

The growth, reproduction and metabolic pattern of Lactobacillus acidophilus were studied basically by measuring its fermentation curve.

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

With these organisms growIng In concert, acid is produced by Streptococcus, and aroma components are formed by the Lactobacillus.

Objective: To construct a recombinant plasmid carrying extracellular protease gene from Lactobacillus.

Method The lethal rate of Trichomonas vaginalis in different concentration of lactobacillus metabolites were detected at various times.

The results showed that the addition of soluble dietary fibers to the culture medium could multiply the lactobacillus.

Objective: To investigate the antitumor effect of lactobacillus peptidoglycan (PG) and explore its possible mechanisms.

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

ARS scientists inoculated the dressing with Lactobacillus plantarum, a very heat-resistant spoilage bacterium.

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

Objective To probed into the treating value of the Lactobacillus on the test acute pancreatitis .

Lactobacillus cell-free enzyme with certain concentration could also improve the pasting properties of corn flour.

Thus inactivation lactobacillus had better sticky and depressant effect on uterine cervix cells and uterine cervix cancer cells.

Featured by good quick solubility, the product has health functions of both mungbean and Lactobacillus.

The recipe and preparation parameters of active Lactobacillus drink with double proteins were studied in the paper.

Soluble dietary fiber isolated from spent grains was mixed with defatted milk and fermented by Lactobacillus.

Conclusion Active lactobacillus beverage can regulate and improve the intestinal flora of human.

Objective To investigate the effect and significance of lactobacillus on anti-tumor immunity mediated by dendritic cells (DC).

Effects of fungi polysaccharides with different concentration on the character of Lactobacillus rhamnosus were studied in this paper.

The invention also relates to a method for obtaining such strains of Lactobacillus helveticus.

Fermented milk was mixed with cereals and juice to make a Lactobacillus beverage.

Objective: To observe the role of lactobacillus in the prevention of recurrence of bacterial vaginosis.

A type of secondary fermentation caused by the introduction of lactobacillus bacteria that converts malic acid into lactic acid.

Other products contain Lactobacillus casei, which is supposed to stimulate production of infection-fighting lymphocytes.

Objective To observe the effect of an active, lactobacillus beverage on intestinal flora of human.

This article researched pig bone enzymatic hydrolyzate was fermented by lactobacillus helveticus to prepare pig bone sauce.

Conclusion Lactobacillus can reinforce the anti-tumor immunity of DCs to cervical cancer.

Lactobacillus brevis is a important strain of lactobacillus .

The colonization of Lactobacillus to the intestine can inhibit the pathogenic bacterial infection, and play the role of bio-resistence.

Lactobacillus spp. , Streptococcus lactis.

Objective: To investigate the effect of Lactobacillus on the intestinal barrier function in enteropathogenic Escherichia coli infected mice.

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

This study selected two excellent types of Lactobacillus, which were Lactobacillus alimentarius and Lactobacillus fructose. 2.

Lactobacillus bulgaricus and streptococcus thermophilus were domesticated by increasing soymilk content in yogurt base.

Objective: To investigate the effect of Lactobacillus rhamnosus GG tablets on diarrhea due to intestinal flora imbalance.

The stability is the key problem in preparation and storage of lactobacillus drink.

Study on high yield L-lactic acid fermentation by a Lactobacillus sp.

Soybean and milk were fermented with Lactobacillus bulgaricus and Streptococcus thermophilus to make soybean yoghurt.

which they interpreted to mean that these rodents were more confident and less anxious than those not fed Lactobacillus.

The key are active bacteria in yogurt, specifically Lactobacillus bulgaricus and Streptococcus thermophilus.

Objective To research the lethal effect of lactobacillus metabolites on Trichomonas vaginalis in vitro.

The term "live and active cultures" on a yogurt label refers to Lactobacillus bulgaricus and Streptococcus thermophilus.

MRS medium was found during several radical mediums to cultural Lactobacillus bulgaricus.

Objective Observing the curative effect of polylactorre and lactobacillus in curring infantile diarrhoea.

The invention relates to novel strains of Lactobacillus helveticus.

Totally 40 yeast-like strains and 30 lactobacillus-like strains were isolated from fermented rice slurry.

The Lactobacillus finds a new home, and we're no longer up tight.

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

So the study of TCM fermentation by lactobacillus in order to develop new synbiotics had significance.

Yoghur starter consists of two kinds of lactobacillus-Streptococcus thermophilus and lactobacillus bulgaricus.

Study of the antagonistic characteristics of Lactobacillus acidophilus used in feed

Experimental study of casein phosphopeptide- amorphic calcium phosphate on acid production of Lactobacillus fermentum

Studied on lactic acid fermentation with a strain lactobacillus sp. Using steam explosion pretreatment lignocellulose material

The key is to take a supplement of the two main probiotics we need for the intestine, lactobacillus acidophilus and bifidobacterium bifidum

Physiological Characteristics and Its Application of Lactobacillus Acidophilus

Clinical study of ulcerative colitis'therapy with metronidazole, sucralfate and lactobacillus

Screening of An Abundant-Se-Containing Lactobacillus Strain and Its Abundant-Se-containing Capability

Antibacterial substance producing Lactobacillus strain: selection and characterization

The effect of the total pitching rate of lactobacillus strain on fermented-pig-ear sandwich ham

Study of Biological Characteristics of Lactobacillus reuteri Originated from Piglet

Screening of Bacteriocin-Like Substance Producing Lactobacillus and Its Characteristics

On Isolation and Identification of the Lactobacillus from Waste Liquid of Camellia Cake and Its Fermentability

Research on Conditions of Ultrasonic Wave Disruption of Two Lactobacillus sp. Cells for Extraction of Linoleate Isomerase

In vitro study of two Lactobacillus strains as potential probiotics

Transmission electron microscopic observations of the Lactobacillus bulgaricus during super-concentrated incubation

Lactobacillus and its Immunologic Mechanisms of its Antitumor

selecting yeast fermentation fluid, acetic acid bacteria fermentation fluid and lactobacillus fermentation fluid as fermentation broth;

Molecular identification of a new species in lactobacillus from molasses fermentation

The investigation of the effects of inhibition and disinfection of Candida albicans by the metabolite of Lactobacillus

Cultivation Conditions on Biological Characteristic of Lactobacillus acidophilus

Application of microencapsulation in improving the survival of Lactobacillus acidophilus NCFM subjected to extreme environments

Analysis of the probiotics Bifidobacterium and Lactobacillus community in healthy elderly intestinal flora

Studies on technological conditions and preservation of reconstituted milk yogurt fermented by Lactobacillus acidophilus

Distribution of the Lactobacillus expressing green fluorescent protein in the gastrointestinal tract of chicken

Screening Lactobacillus strains having distinct acid and bile salt resistance from human gastrointestinal Lactobacillus

The adhesive characteristic of two Lactobacillus strains to the skin and enteron mucus from flounder

Analysis of the probiotic Bifidobacterium and Lactobacillus community in child intestinal flora

Effects of spent culture supernatant of Lactobacillus acidophilus on intestinal flora in mice with antibiotic-associated diarrhoea

Research on the Biologic Characteristics of Several Lactobacillus Producing Exopolysaccharide in Vitro

Optimization of Cultural Condition and Activity Determination of Highly Active Lactobacillus Leavening Agent

Progress of the research on lactobacillus'bacteriophage-resistance mechanism

The research of A Health Care Yoghrutwith Lactobacillus acidophilus and Bifidobacterium

Physiological and metabolic diversity of Lactobacillus and Bifidobacterium strains

The preparation method is as follows: lactobacillus acidophilus strain is activated and processed by amplification culture;

Study on Promoting Fermentation Factors of the Lactobacillus acidophilus Fermented Milk

Effective observation on the treatment of trichomonal vaginitis with lactobacillus suppository

Effects of Lactobacillus preparation on intestinal flora, serum globulin and production performance of broilers

Classification and physiologic character of Lactobacillus and application in production

Studies on the Technology Conditions of Intestinal-lysis Microcapsules of Lactobacillus Acidophilus

Digestive and bacterial enzyme activities in broilers feed diets supplemented with lactobacillus cultures

Research and preparation of the sanitarian compound lactobacillus beverage

Effect of Lactobacillus on growth performance, nutrient digestibility and digestive enzyme activities of weaned piglets

Antibiotic susceptibility of potentially probiotic lactobacillus plantarum from traditional dairy products in Inner Mongolia

Studies on preparation and quality evaluation of lactobacillus acidophilus suppository

Screening of Bacteriocin-producing Lactobacillus plantarum Strain and Studying on Biological Characteristics of Bacteriocin

Fermentation Optimization and Purification of Lactate Dehydrogenase from Lactobacillus Plantarum

Colonization of two lactobacillus strains in gastro-intestine of flounder

Isolation and Identification of Lactobacillus from Traditional Dairy Products in Tongliao Pastoral Area

Study of Lactobacillus Enriching Selenium

Research on fermentation of deproteinization whey with different lactobacillus

The Application and Study of Lactobacillus in the Processing of Meat Products

Lactobacillus Modulate Host Immune Response through Colonization and Provision of Immune Signals

Effects of fermentation inoculated lactobacillus on quality and nitrite content of Chinese sauerkraut

Study on the biological characteristics of bacteriocin produced by Lactobacillus acidophilus WS

Study on biological features of small molecular antibacterial peptide produced by lactobacillus

Optimization of CLA formation conditions of fermentation skim milk by Lactobacillus acidophilus

Study on isolation, screening and characterization of Lactobacillus from traditional rice Wines

Technology for micro-encapsulation of Lactobacillus acidophilus using vacuum spray drying

Concentrating of Lactobacillus spp. From Liquid Broth by Microfiltration Ceramic Membrane

Isolation, Identification and Ferment Characteristic of Lactobacillus from Dairy Fan Product of Dali in Yunnan

Natural smoked plums fragrance, apply to the various lactobacillus beverage

Study on characteristics of Lactobacillus bulgaricus on the preparing of yoghourt starter by the technology of lyophilization

Effects of Fermentation Inoculated Lactobacillus on Quality and Nitrite Content of Pickled Capsicum

Fusion and Identification in Protoplast of Bifidobacterium and Lactobacillus

Study on Aloe Yogurt Fermented by Immobilized Lactobacillus which Sugarcane Used as Immobilized Material

Research on Enzyme Activity Assay of Lactobacillus acidophilus Linoleate Isomerase

A brief talk on the application of lactobacillus used in meaty sausage production

Effect of Lactobacillus, antibiotics and combination of both on growth and nutrient digestion in weaned piglets

Technics optimization of pollen bread through fermentation with yeast and lactobacillus

Killed and Lyophilized Lactobacillus Acidophilus Powder for Oral Suspension

Study on Extraction Methods of Linoleate Isomerase from Lactobacillus Acidophilus

Screening of Cryoprotectants for Lactobacillus helveticum in Freeze dried Starter

Bile tolerance, bile salt-deconjugation and cholesterol-assimilating ability of lactobacillus plantarum strains

Effect of lactobacillus supplementation on physiological parameters in the digestive tract of chickens

Application of lactobacillus in rinsing process during producing canned boiled bamboo shoots

A Study on Improving Flavor of Turtle Protein Enzymatic Hydrolyzate by Lactobacillus Fermentation

Research of Quantitatively and Fast Testing Lactobacillus Existing in Food Using Impedance Method

A Technique of Double Layer Embedment Lactobacillus and Biological Activity of Embedded Bacterium

Fresh and cool, long flavor, sufficient behind sense, no water ooze, apply to the active lactobacillus beverage

Effect of lactobacillus acidophilus on disordered intestinal flora of mice introduced by antibiotics

Separation and identification of Lactobacillus Acidophilus from cecum in chicken

Improvement Study on Acid and Bile Tolerance of Lactobacillus acidophilus Protoplast Fusion

Developing of lactobacillus fermentative beverage from carrot

Studies on the assimilating cholesterol ability of Lactobacillus acidophilus in MRS medium

Study on Properties of Probiotics of Two Lactobacillus Strains

Urease enzyme preparation from Lactobacillus fermentum

Analysis on Lactobacillus Fermented in Skim-milk by High Performance Ion-exchange Chromatograph

Studies on Growth-promoting Substances of Lactobacillus Acidophilus

Purification and Identification of Lactobacillus Isolated from Beer

Study on acid production characteristic of Lactobacillus amylovorus for biological acidification

Screening of Lactobacillus Tolerant to Acid and Bile Salt in Traditional Milk Product from Pasture of Inner Mongolia

Screening of Se-enriched lactobacillus and investigation on Se-enrichment technology

Study on isolation and biology characteristic of Lactobacillus acidophilus from SPF chicken's cecum

Study on Lactobacillus Fermentation Conditions and Effects on Flavor of Fermented Carrot Juice

Purification and characterization of diol dehydratase of Lactobacillus diolivorans

Immunomodulatory effects of lactobacillus on dust mite sensitized murine model

Screening of Lactobacillus with ability to reduce cholesterol from pickled vegetable

Preparation of Rice Bran-Based Dietary Fibre Beverage by Lactobacillus Fermentation

Screening of Lactobacillus acidophilus from chickling

Research on the mixed culture fermentation of Bifidobacterium Pullorum and Lactobacillus Acidophilus

Exploitation of Strawberry Lactobacillus Drink

Chemical De-stressing Effect on High-density Fermentation of Lactobacillus acidophilus

Medium optimization for kefiran synthesis by Lactobacillus kefiranofaciens

Inhibition of Lactobacillus Species on the germination of Aspergillus flavus spore

Changes of GSH-Px and Immune Cell Activities in Hepatic Fibrosis Rats Intervened by Se-Enriched Lactobacillus

Processing of carrot juice-Lactobacillus fermented beverage

Optimization of freeze-drying lactobacillus enhance culture

Studies on the Physical and Chemical Characteristics and the Flavor of Yogurt and Lactobacillus Beverages

The Application Progress of Lactobacillus in Treatment and Prevention of Vaginitis

The clinical observation of Lactobacillus to bacterial vaginosis in pregnant women

The establishment of mathematical model of Lactobacillus Acidophilus cell's growth

A preliminary study on processing technology for Lactobacillus apple pear beverage

Production of Conjugated Linoleic Acids by Lactobacillus. Delbrueckii Mutation Breeding

Development of Lactobacillus'Research and Its Application

Curative Effect of Lactobacillus-based Medicament to Bacterial Vaginosis of Pregnant Women

On current situation and development trend of Lactobacillus fermented drinks

A Method for Rapid Screening of Lactobacillus Producing Antibiotic Substance

Effect of Eimeria maxima infection on colonization of Lactobacillus in small intestine in young chickens

Fermenting Actinidia Planch juice with Lactobacillus

Studies on the industry ferment character of Lactobacillus acidophilus

Research on of production quality and quality of Lactobacillus acidophilus powder

Study on Remaining The Activity of Lactobacillus in Sterilized Yoghurt Production

Study on the optimal fermentation condition of Lactobacillus in the salt pickled Chinese cabbage

Dog source Lactobacillus of high density cultural conditional optimize

Development of Selenium-Enriched Activated Lactobacillus Leavening Agent

Effect of lactobacillus preparation on performance in medium-term chinese yellow chickens

Development and application of lactobacillus in animal husbandry

Screening and optimizing of Lactobacillus bulgaricus tomato juice compound enrichment medium

Screen and Lactic Acid Production Characteristic of Lactobacillus from Malt

Cloning and Expression of the Manganese Superoxide Dismutase Gene of E. Coli in Lactobacillus bulgaricus

Production of conjugated linoleic acid by the fermentation of lactobacillus plantarum

Properties of L-arabinose isomerase from lactobacillus for D-tagatose production

Research on the growth-promoting factors of Lactobacillus acidophilus

Studies on the screening of fine strain and biological trait of Lactobacillus acidophilus

Effect of lactobacillus acidophilus on adhesion of pathogens to broiler intestinal mucus

Study on Improving Flavor of Lactobacillus acidophilus Fermented Milk

Separation and Purification of Lactobacillus Peptides with Gel Column

Primary Study on High Concentration Cultivation of Lactobacillus Case

In vitro selection of potential probiotic Lactobacillus plantarum from traditional dairy products

Study on the production properties of Lactobacillus acidophilus

Study on the application of HACCP system in the production of milk containing viable lactobacillus

Study on technology of pueraria lactobacillus compound beverage

Guangdong to Formulate Local Standards for Lactobacillus Drinks

Study on Protoplast Formation and Regeneration in Lactobacillus

An Effective Separation and Detection Method for Lactobacillus from Yogurt

On factors influencing quality of Lactobacillus beverages

Preparation of the soft-serve ice cream of yoghourt with alive lactobacillus

Study on the production of high quality Chinese pickle by inoculating pure Lactobacillus

Study on microencapsulation of lactobacillus

Hygienic standard for lactobacillus beverage

Research on Lactobacillus Selenium Endurance

Polymorphism of Lactobacillus Strains from Sourdough by AFLP Methods

Developing a Lactobacillus Fermented Beverage from Tomato and Carrot

Study on the Technology of Prolonging Shelflife of Lactobacillus Beverage

Clinical observation of kangfute suppositories with lactobacillus in the treatment of senile vaginitis

Lactobacillus as a new living vaccine carrier in delivery of antigen

Studies on the Quantification of Lactobacillus and Assay of Lipase and Proteinase in Fresh Milk

Manufacture technics of drink of containing live lactobacillus

Study on preservability of the Lactobacillus acidophilus fermented milk

Utilization of Lactobacillus Inoculation in Claret

Advantages of optimized detection of Lactobacillus

Screening on beneficial lactobacillus from chicken

Effect of Lactobacillus and Bacillus on Chicken Production Performance

Studies of protoplasts formation and regeneration in Lactobacillus bulgaricus

Effect of Lactobacillus on Productive Performance and Immunity of Weaned Piglets

Protection Effect of Lactobacillus Rich in Selenium to RBC Lipid Peroxidation in Liver Injury Mice

Breeding of an anti-postacidification strain from Lactobacillus bulgaricus by NTG mutagenesis

Optimization of Culture in Vacuum Freeze-drying Lactobacillus

Sieving Study on Optimum Enhancing Culture of Lyophilized Lactobacillus bulgaricus

Study on Optimum Basis Culture Medium of Lactobacillus Acidophilus

Effects of Aloe Juice on Fermenting Property of Lactobacillus acidophilusin Yogurt Production

Technical Study on Stock Culture of Se-enriched Activated Lactobacillus

Study on the Processing Technology of Bread Fermented by Yeast and Lactobacillus

Research on the In-vitro Bacteriostatic Effect of Lactobacillus from the Intestine of Chicken

Preparation of a new dish of lily and ginger fermentated by lactobacillus

Effect of Fermented Dairy Prepared by Lactobacillus acidophilus on Blood Pressure in Rat

Research on Bacilli Shape and Amount of Lactobacillus In Fermented Soy Milk

A Primary Study on the Solid-State Cultivation of Lactobacillus acidophilus

Studies on L-lactic Acid Fermentation Conditions of Lactobacillus

Collection of lactobacillus cell in freeze-drying yoghurt starter

Study on the determination method of Lactobacillus acidophilus and Lactobacillus plantarum in yogurt

Study on the factors influencing the enrichment of trace element chromium by Lactobacillus bulgaricus

Effect of the Fermentation by Yeast and Lactobacillus on Bread Quality

Selection of lactobacillus and optimizing oftechnology of fermented beef sausage

Discuss on the technology of yakult flavored lactobacillus drink

Application And Prospect of Lactobacillus in Medicine Field

The effects of heat-killed Lactobacillus preparation on the immunity of Zhu-si broiler

Effect of Inulin on Growth and Reproduction of Lactobacillus acidophilus

Study on Craft of Preparation for Freeze-Drying Lactobacillus Starter