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Impact du stade de croissance, des cryoprotecteurs utilisés et des vitesses de congélation sur la survie de certains micro-organismes lors de la congélation et de la décongélation.

The effect of growth phase, cryoprotectants and freezing rates on the survival of selected microorganisms during freezing and thawing.

Auteurs : PÉTER G., REICHART O.

Type d'article : Article

Résumé

The effect of growth phase of cells, cryoprotectant agents and freezing rate on the survival of selected microorganisms (Bacillus cereus, Lactobacillus plantarum, Escherichia coli, Pseudomonas fluorescens, Saccharomyces cerevisiae, Kluyveromyces lactis, Candida utilis, Mucor racemosus, Aspergillus niger) during freezing and thawing was studied. In cases where significant differences were observed, stationary phase cells always survived better than exponential phase ones, while horse serum + inositol was always superior to skimmed milk powder + inositol. The effect of freezing rate was different among the microorganisms studied.

Détails

  • Titre original : The effect of growth phase, cryoprotectants and freezing rates on the survival of selected microorganisms during freezing and thawing.
  • Identifiant de la fiche : 2002-1627
  • Langues : Anglais
  • Source : Acta Aliment. - vol. 30 - n. 1
  • Date d'édition : 03/2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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