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.File in questo prodotto:
Non ci sono file associati a questo prodotto.
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
