Survival Rate and Enzyme Activities ofLactobacillus acidophilusFollowing Frozen Storage
| Autor: | Graciela Font de Valdez, Aida Pesce de Ruiz Holgado, Marı́a Leonor Fernández Murga |
|---|---|
| Rok vydání: | 1998 |
| Předmět: |
chemistry.chemical_classification
biology Chemistry Sodium Cell food and beverages chemistry.chemical_element General Medicine Lactobacillaceae biology.organism_classification General Biochemistry Genetics and Molecular Biology Lactic acid Cell membrane chemistry.chemical_compound Lactobacillus acidophilus medicine.anatomical_structure Enzyme Biochemistry medicine General Agricultural and Biological Sciences Bacteria |
| Zdroj: | Cryobiology. 36:315-319 |
| ISSN: | 0011-2240 |
| DOI: | 10.1006/cryo.1998.2090 |
| Popis: | The ability of two strains of Lactobacillus acidophilus, CRL 640 and CRL 800, to survive and retain their biological activities under frozen storage was determined. Freezing and thawing, as well as frozen storage, damaged the cell membrane, rendering the microorganisms sensitive to sodium chloride and bile salts. Both lactic acid production and proteolytic activity were depressed after 21 days at -20 degreesC, whereas beta-galactosidase activity per cell unit was increased. Cell injury was partially overcome after repair in a salt-rich medium. Copyright 1998 Academic Press. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect