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SURVIVAL RATE AND FERMENTATION ACTIVITY OF FREEZE-DRIED BACTERIAL CULTURES.

[In German. / En allemand.]

Author(s) : MULLER

Type of article: Article

Summary

BRIEFLY SUMMARISES THE RESULTS OF THE STUDY OF THE DECREASE IN THE FREEZE-DRIED LACTOBACILLI COUNT AND OF THEIR FERMENTATION ACTIVITY IN THE CASE OF STORAGE TEMPERATURES OF 297, 277 AND 255 K (24, 4 AND -18 DEG C), THE WHOLE STORAGE TIME BEING 24 MONTHS. THE MOST FAVOURABLE VALUES WERE OBTAINED IN THE CASE OF A STORAGE TEMPERATURE OF 255 K, HOWEVER, EVEN IN THIS CASE, THE STORAGE TIME OF ORIGINAL CULTURES FOR PORK BUTCHER'S PRODUCTS SHOULD BE LIMITED TO 4-6 MONTHS. R.R.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1984-0393
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - n. 79
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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