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Cryopreservation of yeasts and mould cultures from cheese factories.

Conservation par congélation de levures et de moisissures d'origine fromagère.

Author(s) : SCHMIDT J. L., et al.

Type of article: Article

Summary

A bibliographic study upon different storage techniques for yeasts and molds has showed that the deep-freezing process brought best guarantees. A preliminary study on some representative strains from cheese fongic flora made it possible to establish the storing diagram. After an approximate one-year storage period, the cell survival rate and the metabolic potential for different strains were estimated. At -80 deg C (or -196 deg C) cryopreservation, followed by a -196 deg C storage ensured a good storage result for cell viability.

Details

  • Original title: Conservation par congélation de levures et de moisissures d'origine fromagère.
  • Record ID : 1992-2879
  • Languages: French
  • Source: Sci. Aliments - vol. 11 - n. 4
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

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