The Freezing Points of three lactobacilli strains cultivated in skim milk and MRS-broth were determined. Their survival was analyzed after lyophilization. A maximal preservation of the cell number of the R1 strain was found. The fermentation activity of the laclobacilli was investigated before and after lyophilization in order to characterize their species identification. Copyright 1993, 1999 Academic Press.
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| http://dx.doi.org/10.1006/cryo.1993.1055 | DOI Listing |
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