ShareEffect of freezing rate on survival and activity of lactic acid bacteria.
Author(s) : OBERMAN H., LIBUDZISZ Z., PIATKIEWICZ A., MOKROSINSKA K., OLTUSZAK E., MONETA J.
Type of article: Article
Summary
It is recommended to freeze concentrated preparations at a minimal rate of 0.66 K/sec. Best results are observed for a freezing rate of 2.3 K/sec. Such conditions are obtained by freezing preparations in a 7 mm diameter vessel, in a CO2-ethanol mixture at -78 deg C. 20-mm diameter vessels may be used with liquid nitrogen.
Details
- Original title: Effect of freezing rate on survival and activity of lactic acid bacteria.
- Record ID : 1996-2798
- Languages: English
- Source: Pol. J. Food Nutr. Sci. - vol. 4 - n. 2
- Publication date: 1995
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Indexing
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- Source: Pol. J. Food Nutr. Sci. - vol. 4 - n. 2
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