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Stability of Lactic Acid Bacteria to Freezing as Related to Their Fatty Acid Composition

The viability of Streptococcus lactis and Lactobacillus sp. A-12 after freezing at -17°C for 48 h was better preserved when the cells were grown in medium supplemented with oleic acid or Tween 80 (polyoxyethylene sorbitan monooleate). A pronounced change in the cellular fatty acid composition was no...

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Bibliografski detalji
Glavni autori: Goldberg, I., Eschar, L.
Format: Artigo
Jezik:Inglês
Izdano: 1977
Teme:
Online pristup:https://ncbi.nlm.nih.gov/pmc/articles/PMC170714/
https://ncbi.nlm.nih.gov/pubmed/16345196
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