lactobacillus casei in a sentence

"lactobacillus casei" meaning  "lactobacillus casei" in Chinese  
  1. The result of his efforts was the successful culturing of " Lactobacillus casei " strain " shirota ".
  2. Yakult is a fermented dairy probiotic drink made from Yakult s proprietary probiotic bacterium, " Lactobacillus casei Shirota ".
  3. }in ica is fermented by the following Lactic acid bacteria : Lactobacillus casei, Lactobacillus plantarum, Lactococcus lactis and Leuconostoc mesenteroides.
  4. Lactobacillus casei has been shown to produce a microcin which is inhibitory to a broad spectrum of gram-positive and gram-negative pathogens.
  5. Lactobacillus reuteri in infants and lactobacillus casei and bifidobacterium breve in children have been found to be effective in the treatment of constipation.
  6. It's difficult to find lactobacillus casei in a sentence.
  7. The main claimed benefit of Actimel is the strengthening of the body's natural defences through the use of patented bacterial culture called " Lactobacillus casei"
  8. Extracts from " C . coronarium " var . " spatiosum " have been shown to inhibit growth of " Lactobacillus casei ", a beneficial human intestinal bacterium ."
  9. Chal made from pure cultures of lactobacillus casei, streptococcus thermophilus and species of torula has markedly less not-fat solids and lactose than the milk from which it is made.
  10. Lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei have all demonstrated effectiveness in the treatment and management of SIBO . Conversely lactobacillus fermentum and saccharomyces boulardii have been found to be ineffective.
  11. Yakult was established in Japan in 1935, when Dr . Minoru Shirota, a Japanese microbiologist, cultured the unique " Lactobacillus casei " strain and began distributing it within a flavorful dairy drink.
  12. In the following decades, intestinal lactic acid bacterial species with alleged health beneficial properties have been introduced as probiotics, including " Lactobacillus rhamnosus ", " Lactobacillus casei ", and " Lactobacillus johnsonii ".
  13. "Lactobacillus casei " is typically the dominant species of nonstarter lactic acid bacteria ( i . e . contaminant bacteria ) present in ripening cheddar cheese, and, recently, the complete genome sequence of " L . casei"
  14. Chal may be cultured with lactobacillus casei, streptococcus thermophilus and lactose-fermenting yeasts incubating in inoculated milk for 8 hours at 25 癈 ( 77 癋 ), and then subsequently for 16 hours at 20 癈 ( 68 癋 ).
  15. Fermented milk products are obtained industrially by fermentation of milk or whey by Lactobacillius-species : Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp . bulgaricus ( Lactobacillus bulgaricus ) und Lactobacillus helveticus, weiterhin durch Streptococcus salivarius subsp . thermophilus ( Streptococcus thermophilus ) und Lactococcus lactis.
  16. Lactic acid producing bacteria could be divided in two classes : homofermentative bacteria like Lactobacillus casei und Lactococcus lactis, producing two moles of lactate fron one mole of glucose, heterofermentative species producing one mole of lactate from one mole of glucose as well as carbon dioxide and acetic acid / ethanol.

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