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Influence of freeze shocking on the autolysis and peptidase activities of Lactobacillus casei.

Author(s) : THIBOUTOT H., DAKO E., SODA M. el-, VUILLEMARD J. C., POWER N., SIMARD R. E.

Type of article: Article

Summary

Heat and freeze shocking on Lactobacillus casei affected cell viability and peptidase activity. Temperatures of 65 deg C and above produced a significant decrease in cell viability and peptidase activity. Cell viability was also affected by two or three cycles of freezing and thawing, whilst peptidase activity appeared to be enzyme dependent. The autolysis of the cells was induced after freeze shocking but inhibited by heat shocking. G.R.S.

Details

  • Original title: Influence of freeze shocking on the autolysis and peptidase activities of Lactobacillus casei.
  • Record ID : 1996-3581
  • Languages: English
  • Source: Milchwissenschaft - vol. 50 - n. 8
  • Publication date: 1995
  • Document available for consultation in the library of the IIR headquarters only.

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