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EFFECTS OF LOW TEMPERATURES ON LACTIC ACID BACTERIA.

Author(s) : TSVETKOV T., SHISHKOVA I.

Type of article: Article

Summary

STUDIES WERE CONDUCTED ON DIFFERENT STRAINS OF L. BULGARICUS, L. CASEI, S. THERMOPHILUS, S. LACTIS AND S. CREMORIS AND APPLIED AS PURE CULTURES AND IN COMBINATIONS AS STARTERS. ALL THE STRAINS WERE FOUND TO PRESERVE, ON , THEIR CHARACTERISTIC MORPHOLOGICAL AND BIOCHEMICAL PROPERTIES, REGARDLESS OF THE TEMPERATURE AND RATE OF COOLING, BUT THE OPTIMUM FREEZING TEMPERATURE IS 77 K (-196 DEG C) (IN LIQUID NITROGEN). HIGH COOLING RATES PROVIDE HIGHER VIABILITY AND ACTIVITY OF LACTIC ACID BACTERIAL CELLS. LACTIC ACID STREPTOCOCCI, S. LACTIS AND S. THERMOPHILUS, ARE CONSIDERABLY MORE RESISTANT THAN LACTIC ACID RODS, L. CASEI AND L. BULGARICUS, AT ALL THE FREEZING REGIMENS TESTED.

Details

  • Original title: EFFECTS OF LOW TEMPERATURES ON LACTIC ACID BACTERIA.
  • Record ID : 1982-2024
  • Languages: English
  • Source: Cryobiology - vol. 19 - n. 2
  • Publication date: 1982

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