Share

Comparative investigations on activity of Lactobacillus bulgaricus during lyophilization.

Author(s) : RUMIAN N., ANGELOV M., TSVETKOV T.

Type of article: Article

Summary

The survival and fermentation activity of three L. bulgaricus strains after lyophilization were investigated. The freezing points were determined in order to optimize freeze-drying conditions and to improve the activity of the dried cultures of L. bulgaricus intended for biopreparations.

Details

  • Original title: Comparative investigations on activity of Lactobacillus bulgaricus during lyophilization.
  • Record ID : 1994-1918
  • Languages: English
  • Source: Cryobiology - vol. 30 - n. 4
  • Publication date: 1993/08

Links


See other articles in this issue (8)
See the source

Indexing