title: Influence of culture pH on survival of Lactobacillus reuteri subjected to freeze-drying.
abstract: L. reuteri was cultivated at pH 5 and 6. The cells were harvested at 0.5, 2.5 and 4.5 h after entering the stationary phase and their viability after freeze-drying was compared with their viability prior to freeze-drying. The highest viability--approximately 80% of the viability prior to freeze-drying--was obtained for cells from the pH 5 cultures harvested 2.5 h after entering the stationary phase. The time after entering the stationary phase did not influence the viability of the cells from the pH 6 cultures where the viability was approximately 50% irrespective of harvest time. Product formation was the same for pH 5 and pH 6 grown cells, whereas the pH 6 grown cells exhibited a more elongated morphology.
authors.affiliation: Applied Microbiology, Lund University, Sweden. johan.palmfeldt@tmb.lth.se
authors.forename: J
authors.initials: J
authors.lastname: Palmfeldt
authors.forename: B
authors.initials: B
authors.lastname: Hahn-Hägerdal
mesh_terms: D005612:Freeze Drying; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000254:growth & development*