In the biological laboratory of Nara University of Education 17 strains of analogous Geotrichum candidum have been preserved; 11 strains isolated from 11 sorts of the surface mould ripened on soft cheeses which were manufactured from raw milk by traditional process at Camembert, Normandy and at various places in France; 1 strain isolated from Japanese farm soft cheese; 5 strains isolated from raw milk which was milked at 27 dairies of Camembert cheese making farms in Okayama, Osaka, Nara, Gifu, Nagano and Hokkaido. For the purpose of defining these 17 strains we have made observations on the morphological and the physiological characteristics and tests in biochemical properties.
 We have recognized that all these 17 strains had the morphological characteristics of Geotrichum candidum strains and they satisfied DE Hoog's morphological keys to the taxa (3), (19), (20) and (21) and physiological keys to the taxa (13), (14) of Geotrichum candidum. In addition, tests of biochemical properties resulted in the identification with those of Geotrichum candidum. Thus, we identified all the 17 strains as Geotrichum candidum strains.
 With regard to the identification through biochemical characteristics of the 17 analogous Geotrichum candidum strains, we made miniaturized assimilation tests of the yeasts organism, each containing a dehydrated carbohydrate substrate, using ID 32C API (Nippon BioMériux Co. Tokyo).
 As the result of assimilation tests all the strains were identified with Geotrichum candidum and they were classified as Geotrichum candidum.

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 To create probiotic fermented dairy products by lactic acid bacteria which have a potential to colonize the intestinal tract, 122 strains, which were isolated from traditional fermented dairy products in Inner Mongolia, China, were supplied to bile tolerance and simulated digestive juice tolerance trials as indicator tests of probiotics. Growth rate (OD_{620 nm}) after 6 hours incubation in MRS broth supplemented with 0.3% oxgall, tolerance to artificial gastric juice adjusted pH2.0 or pH3.0 and tolerance to artificial intestinal juice were measured by viable cell count. Biochemical, physiological and genetic properties, activity of enzyme (APIZYM) and acid production in reconstituted skim milk of selected strain were investigated. Strain 301102 that growth rate in MRS broth containing 0.3% oxgall was 60%, survival rate after 3 hours in artificial gastric juice adjusted pH2.0 was 71%, and showed tolerance in artificial intestinal juice was finally selected. This strain was identified as Lactobacillus plantarum from biochemical and physiological properties. As a characteristic of this strain, the tolerance to the bile was extremely high by growing in MRS broth containing 20% oxgall. Moreover, protease activities were little or none except for leucine aminopeptidase. The activity of acid production was improved by adding 0.1% soy peptides or yeast extract to reconstituted skim milk, and the titratable acidity after incubation for 24 hours rose up to 1.0%. Lactobacillus plantarum 301102 could use as starter of probiotic fermented dairy products and conduce to probiotic effect by well growth in intestinal tract after ingestion.

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