ShareSurvival and residual activity of Lactobacillus acidophilus frozen cultures under different conditions.
Author(s) : FOSCHINO R., FIORI E., GALLI A.
Type of article: Article
Summary
Eight strains of L. acidophilus grown from skimmed milk were frozen at different speeds and then stored for 9 months at either -30 or -80 deg C. A variance analysis showed that the viability of frozen cultures is influenced more by storage temperature than by freezing speed. The media used did not allow a comprehensive transition from surviving to active bacteria.
Details
- Original title: Survival and residual activity of Lactobacillus acidophilus frozen cultures under different conditions.
- Record ID : 1998-0385
- Languages: English
- Source: Asian J. Dairy Res. - vol. 63 - n. 2
- Publication date: 1996
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Indexing
- Themes: Milk and dairy products
- Keywords: Thawing; Microbiology; Lactobacillus; Survival; Freezing
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