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This article studied chicken enzymatic hydrolyzate was fermented by lactobacillus casei to prepare chicken sauce.
利用干酪乳杆菌发酵鸡肉酶解液制备发酵型鸡肉调味汁。
The method use Lactobacillus casei (ATCC7469) The content of infant formula sample is according to reaction of Lactobacillus casei.
本方法采用干酪乳酸杆菌(atcc 7469)，婴儿配方食品中的叶酸含量取决于干酪乳酸杆菌的反应程度。
The conditions of high concentration cultivation and the drying methods of Lactobacillus casei were studied as starter powder in this paper.
研究了干酪乳杆菌的高浓度培养条件，并在此基础上探讨了冷冻干燥法及喷雾干燥法制备干酪乳杆菌干剂的可行性。
The lactobacillus casei of the invention can be used for food, in particular to be used as production strains for fermentation of dairy products.
本发明的干酪乳杆菌可用作食品，特别是乳制品发酵用的生产菌株。
The solid state fermentation viable bacterial number of the Lactobacillus casei Zhang is more than 20 times of the liquid MRS fermentation viable bacterial number.
本发明的干酪乳杆菌固态发酵活菌数是液体MRS发酵活菌数的二十倍以上。
Clear indications on the nature of the antiviral effect were evident only in the case of the L. casei Shirota against TGEV and with L. plantarum PCA236 against both RV and TGEV.
只有干酪乳杆菌代田株抵抗传染性胃肠炎病毒及植物乳杆菌抵抗轮状病毒和传染性胃肠炎病毒显示了明显的抗病毒特性。
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.
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 393 was selected as oral vaccine carrier for the expression of porcine parvovirus (PPV) major immune protective antigen VP2 protein and immune character was analyzed.
研究以干酪乳杆菌作为传递抗原活载体表达猪细小病毒主要免疫保护性抗原VP2蛋白的免疫特性。
Lactobacillus casei 393 was selected as oral vaccine carrier for the expression of porcine parvovirus (PPV) major immune protective antigen VP2 protein and immune character was analyzed.
研究以干酪乳杆菌作为传递抗原活载体表达猪细小病毒主要免疫保护性抗原VP2蛋白的免疫特性。
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