Influence of Freezing and Freeze Drying on Intracellular Enzymatic Activity and Autolytic Properties of Some Lactic Acid Bacterial Strains

Autor:	S. Kandil, M. El Soda
Rok vydání:	2015
Předmět:	chemistry.chemical_classification Autolysis (biology) biology Dairy industry General Medicine biology.organism_classification Lactic acid Freeze-drying chemistry.chemical_compound Enzyme chemistry Food science Survival rate Bacteria Intracellular
Zdroj:	Advances in Microbiology. :371-382
ISSN:	2165-3410 2165-3402
DOI:	10.4236/aim.2015.56039
Popis:	Lactic acid bacteria possess several interesting properties of great economic importance. Improvement and stabilization of these industrially important features are an active research area at the present time. The objectives of this work are to study the effect of freezing and freeze-drying on the survival rate, autolytic activity and intracellular enzymatic activity of the main species of lactic acid bacteria used in the dairy industry. The article focused on several characteristics that were not well covered in the past. The obtained results revealed that both preservation methods have a significant effect on viability, autolytic activity and intracellular enzymatic activity. After six months of storage we found that frozen cultures exhibited higher survival rate, higher rate of intracellular enzymatic activity and lower rate of autolysis. The impact of conservation treatments was only strain specific in the case of survival rate. The results obtained lead to the selection of the best preservation method for the selected cultures based on survival rate, autolytic activity and intracellular enzymatic activity.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::100165f909a753aa41d579e3c6cb0436 https://doi.org/10.4236/aim.2015.56039 Zobrazit plný text záznamu