EFFECT OF MEDIUM AND TEMPERATURE OF STORAGE ON VIABILITY OF LACTIC-ACID BACTERIA IMMOBILIZED IN KAPPA-CARRAGEENAN-LOCUST BEAN GUM GEL BEADS

被引：16
|
作者：
AUDET, P
PAQUIN, C
LACROIX, C
机构：
[1] Centre de recherche STELA, Pavillon Comtois, Université Laval, Sainte-Foy, G1K 7P4, Québec
来源：
BIOTECHNOLOGY TECHNIQUES | 1991年 / 5卷 / 04期
关键词：
D O I：
10.1007/BF02438669
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
The influence of various storage solutions and temperature (4-degrees-C and 25-degrees-C) on viability of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus entrapped in kappa-carrageenan-locust bean gum mixed gel beads was studied. The immobilized strains could be stored at 4-degrees-C in all storage solutions studied for at least 14 and 11 days respectively before counts decreased to 10(5) c.f.u./mL, which was considered to be the practical limit for their use as inoculum in a fermentation process. The most effective storage solutions for preserving cell viability at 4-degrees-C were NaCl, glycerol and sorbitol solutions for S. thermophilus, and PO4 buffer and sorbitol solutions for L. bulgaricus. At 25-degrees-C, S. thermophilus could be stored for over 14 days in all solutions except glycerol, and L. bulgaricus for 4 days in 10% sorbitol.
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页码：307 / 312
页数：6
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