High Survivability of Cheese Whey-Grown Rhizobium meliloti Cells upon Exposure to Physical Stress
Whey, a by-product of the dairy industry, has been found to protect the rhizobia cells during freezing and thawing. Cells of rhizobia grown on whey sustained freezing better at −18°C than did cells grown on mannitol or sucrose. Suspensions of cells grown on whey or mannitol that were suspended in wh...
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| Publicado en: | Appl Environ Microbiol |
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| Autores principales: | , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1988
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC202419/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16347524/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.54.1.183-187.1988 |
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