干酪乳杆菌LC-13和乳酸乳杆菌LL-12是从发酵优良的四川泡菜老水中分离的，具有很好发酵性能。
Lactobacillus casei LC-13 and Lactobacillus lactic LL-12 were isolated from the natural fermented pickles with good flavor and the two strains have good fermentation performance.
结果表明，在发酵过程中，添加一定量的柠檬酸钠可减少乳酸对嗜酸乳杆菌的胁迫作用，从而提高了活菌密度。
The results showed that citrate sodium added to ferment liquid could decrease the stressing effect and enhance density of Lactobacillus acidophilus during fermentation.
以胡萝卜汁为基质，对若干乳酸发酵菌株进行发酵性能及生长曲线的研究，确定了以嗜酸乳杆菌为主要发酵菌种。
Based upon carrot juice, several lactic acid fermentation strains were studied in fermentation performance and growth curve and l.
本研究的资料提示，食物中添加活嗜酸乳酸杆菌可能有助于预防结肠癌。
Data of the present study suggest that the addition of viable L. acidophilus supplements to the diet may aid in preventing colon cancer.
用本菌株作成的回春酸乳，经营养成分分析，其十七种氨基酸和维生素B_2含量均高于普通乳酸杆菌发酵的酸乳；
Nutritional analysis indicated that the milk was richer in 17 kinds of amino acids and vitamin B2 than other sour milk formentedby common Iaetobacillus.
用本菌株作成的回春酸乳，经营养成分分析，其十七种氨基酸和维生素B_2含量均高于普通乳酸杆菌发酵的酸乳；
Nutritional analysis indicated that the milk was richer in 17 kinds of amino acids and vitamin B2 than other sour milk formentedby common Iaetobacillus.
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