Two strains of Lactobacillus sake and two of Lactobacillus curvatus, isolated from fermented meat, plus one of Lactobacillus brevis and one of Lactobacillus plantarum, isolated from sourdough, were stored for 3 months at: -80 degrees C in Skim Milk + glucose (0.5%) and in MRS broth + glycerol (20%). In these conditions high survivals of all the strains were detected. However Skim Milk always exhibited cryoprotectant capacities higher than glycerol.

Survival after freezing of mesophilic lactobacilli isolated from fermented meat and sourdough

Coppola R;IORIZZO, Massimo;SORRENTINO, Elena;
1996-01-01

Abstract

Two strains of Lactobacillus sake and two of Lactobacillus curvatus, isolated from fermented meat, plus one of Lactobacillus brevis and one of Lactobacillus plantarum, isolated from sourdough, were stored for 3 months at: -80 degrees C in Skim Milk + glucose (0.5%) and in MRS broth + glycerol (20%). In these conditions high survivals of all the strains were detected. However Skim Milk always exhibited cryoprotectant capacities higher than glycerol.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11695/258
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