SURVIVAL AFTER FREEZING OF MESOPHILIC LAC TOBACILLI ISOLATED FROM FERMENTED MEAT AND SOURDOUGH

Authors
COPPOLA R IORIZZO M SORRENTINO A SORRENTINO E GRAZIA L
Citation
R. Coppola et al., SURVIVAL AFTER FREEZING OF MESOPHILIC LAC TOBACILLI ISOLATED FROM FERMENTED MEAT AND SOURDOUGH, Industrie alimentari, 35(347), 1996, pp. 349
Citations number
15
Categorie Soggetti
Food Science & Tenology
Journal title
Industrie alimentari → ACNP
ISSN journal
0019901X
Volume
35
Issue
347
Year of publication
1996
Database
ISI
SICI code
0019-901X(1996)35:347<349:SAFOML>2.0.ZU;2-#
Abstract
Two strains of Lactobacillus sake and two of Lactobacillus curvatus, i solated 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 bro th + glycerol (20%). In these conditions high survivals of all the str ains were detected. However Skim Milk always exhibited cryoprotectant capacities higher than glycerol.