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Effect of deep freezing and freeze-drying on some properties of lactic streptococci



Effect of deep freezing and freeze-drying on some properties of lactic streptococci



Biologiya mikroorganizmov i ikh ispol' zovanie v narodnom khozyaistve: 83-89



Effects were studied of deep freezing at -195.8 deg C and freeze-drying (4.5 h at 0.01 mm Hg) on survival and milk coagulation rate, acid formation and proteolytic activity of strains of (i) Streptococcus lactis, (ii) Str. cremoris, and (iii) and (iv) their respective mutants produced by the action of N-nitroso-N-methylurea. Deep freezing caused slight reduction of survival of (i) and (iii), and increased survival of (ii) and (iv).

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Accession: 000638979

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