[乳酸菌的保存]
[Preservation of lactic acid bacteria].
作者信息
Arkad'eva Z A, Karryeva D A, Baranova N A
出版信息
Nauchnye Doki Vyss Shkoly Biol Nauki. 1983(2):101-4.
PMID:6404311
Abstract
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.
摘要
冻干的乳酸链球菌、乳脂链球菌、双乙酰乳酸链球菌、保加利亚乳杆菌、干酪乳杆菌C10、高加索乳杆菌培养物在储存4年后仍有大量活细胞。干酪乳杆菌和乳脂链球菌菌株在-30℃下储存3个月，并在无菌凡士林油中储存8个月。储存后，乳脂链球菌菌株表现出高水平的乳酸形成以及蛋白水解和脂肪水解活性。
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