[Preservation of lactic acid bacteria].
The lyophilized Streptococcus lactis, S. cremoris, S. diacetilactis, Lactobacillus bulgaricus, L. casei C10, L. caucasicus cultures have had a great number of viable cells after 4 years storage. L. casei and S. cremoris strains endured 3 months storage at -30 degrees C and in the sterile vaseline oil for 8 months. After storage S. cremoris strains showed the high level of the lactic acid formation and of proteolytic and lipolytic activities.
D005612:Freeze Drying / Q000379:methods; D007778:Lactobacillus / Q000502:physiology*; D007780:Lacticaseibacillus casei / Q000502:physiology; D013294:Lactococcus lactis / Q000502:physiology; D011309:Preservation, Biological / Q000379:methods*; D013291:Streptococcus / Q000502:physiology*; D013997:Time Factors
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