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Preparation of frozen and freeze-dried cultures of bacteria for vegetable fermentation.

[In Slovak. /En slovaque.]

Author(s) : RADOSOVSKA R., KUCHTA T.

Type of article: Article

Summary

Preservation of bacterial starters for vegetables fermentation (Lactobacillus pentosus, Pediococcus parvulus) was studied. Good results were achieved with freeze-drying using 10% skimmed milk as protectant. When frozen cultures were being prepared, 35% sucrose or 30% betaine were efficient cryoprotective agents for L. pentosus, while 20% glycerol or 30% betaine were efficient with P. parvulus.

Details

  • Original title: [In Slovak. /En slovaque.]
  • Record ID : 1994-3221
  • Languages: Slovak
  • Source: Bull. Potravin. Vysk. - vol. 32 (12) - n. 3-4
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

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