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Effect of individual ingredients of fortified skim milk as suspending media on survival of freeze-dried cells of Streptococcus lactis.

作者信息

Sinha R N, Dudani A T, Ranganathan B

出版信息

Cryobiology. 1974 Aug;11(4):368-70. doi: 10.1016/0011-2240(74)90014-5.

DOI:10.1016/0011-2240(74)90014-5
PMID:4218152
Abstract
摘要

相似文献

1
Effect of individual ingredients of fortified skim milk as suspending media on survival of freeze-dried cells of Streptococcus lactis.强化脱脂乳的各个成分作为悬浮介质对乳酸链球菌冻干菌细胞存活率的影响。
Cryobiology. 1974 Aug;11(4):368-70. doi: 10.1016/0011-2240(74)90014-5.
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Effect of freeze-drying on viability and in vitro probiotic properties of a mixture of lactic acid bacteria and yeasts isolated from kefir.冷冻干燥对从开菲尔中分离的乳酸菌和酵母混合物的存活率和体外益生菌特性的影响。
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Effect of the rehydration medium on the recovery of freeze-dried lactic acid bacteria.补液培养基对冻干乳酸菌复苏的影响。
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Cell growth and resistance of Lactococcus lactis subsp. lactis TOMSC161 following freezing, drying and freeze-dried storage are differentially affected by fermentation conditions.发酵条件对乳球菌乳亚种 TOMSC161 的细胞生长和冷冻、干燥及冷冻干燥储存后的抗性的影响存在差异。
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引用本文的文献

1
Skim milk enhances the preservation of thawed -80 degrees C bacterial stocks.脱脂牛奶可增强对解冻后的 -80 摄氏度细菌储存液的保存效果。
J Microbiol Methods. 2008 Sep;75(1):135-8. doi: 10.1016/j.mimet.2008.05.006. Epub 2008 May 14.