Survival 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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