EFFECT OF CALCIUM ON THE CRYOPRESERVATION OF LACTOBACILLUS-BULGARICUS IN DIFFERENT FREEZING MEDIA

被引：14

作者：

ABRAHAM, A

DEANTONI, GL

ANON, MC

机构：

[1] Centro de Investigation y Desarrollo en Criotecnología de Alimentas (CIDCA), 1900 La Plata

来源：

CRYOBIOLOGY | 1990年 / 27卷 / 03期

关键词：

D O I：

10.1016/0011-2240(90)90033-Z

中图分类号：

Q [生物科学];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

The effectiveness of cryoprotectants such as glycerol or milk was found to depend on the presence of calcium in the media in which the bacteria were grown before freezing. This effect of calcium was tested for two different strains of Lactobacillus bulgaricus, LBB and LBR. When milk was used as a freezing medium the damage on the LBB strain was higher if the cells were grown in the presence of calcium. However, these cells suspended in water or glycerol were more resistant to freezing. In contrast calcium added to the growth media of L. bulgaricus LBR strain improved the preservation under all the conditions studied. © 1990.

引用

页码：336 / 342

页数：7

共 10 条

[1] THE PRESERVATION OF LACTOBACILLI - A COMPARISON OF 3 METHODS [J].