the conditions of high concentration cultivation and the drying methods of lactobacillus casei were studied as starter powder in this paper.

研究了干酪乳桿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桿菌干剂的可行性。

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.

研究以干酪乳桿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。

the lactobacillus casei of the invention can be used for food, in particular to be used as production strains for fermentation of dairy products.

本发明的干酪乳桿菌可用作食品，特别是乳制品发酵用的生产菌株。

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

采用干酪乳桿菌和玫瑰色微球菌按一定比例混合的组合发酵剂生产羊肉发酵香肠，并对其理化性质进行了研究。

when the fermentation temperature was higher than 39℃, the viable counts of lactobacillus casei declined obviously(p0.05), which was not favorable for forming good flavour of yogurt.

发酵温度高于39℃时酸奶中干酪乳桿菌活菌数量显着减少（p＜0.05），不利于酸奶良好风味的形成；

the survival rate of the lactobacillus casei zhang is improved, which is a method for optimizing solid state culture medium. and higher thallus density and thallus survival rate can be obtained.

本发明的干酪乳桿菌菌体存活率提高的方法，是一种优化固态培养基的方法，能得到较高的菌体密度和菌体存活率；

this article studied chicken enzymatic hydrolyzate was fermented by lactobacillus casei to prepare chicken sauce.

利用干酪乳桿菌发酵鸡肉酶解液制备发酵型鸡肉调味汁。

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 发明的干酪乳桿菌固态发酵活菌数是液体mrs发酵活菌数的二十倍以上。

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桿菌（atcc7469），婴儿配方食品中的叶酸含量取决于干酪乳酸桿菌的反应程度。

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.

干酪乳桿菌lc-13和乳酸乳桿菌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。