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Increasing the stability of immobilized Lactococcus lactis cultures stored at 4 deg C.

Author(s) : CHAMPAGNE C. P., GARDNER N., DUGAL F.

Type of article: Article

Summary

Concentrated cultures of L. lactis CRA-1 were immobilized in calcium alginate, before adding glycerol, sodium chloride, or sucrose to modify the activity of the water (0.91 to 0.97).

Details

  • Original title: Increasing the stability of immobilized Lactococcus lactis cultures stored at 4 deg C.
  • Record ID : 1995-3539
  • Languages: English
  • Source: J. ind. Microbiol. - vol. 13 - n. 6
  • Publication date: 1994

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