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Characteristics of aroma-forming mutants after prolonged storage in freeze-dried condition


, : Characteristics of aroma-forming mutants after prolonged storage in freeze-dried condition. Biologiya mikroorganizmov i ikh ispol' zovanie v narodnom khozyaistve: 3-13, 119

6 mutant strains of Streptococcus lactis subsp. diacetylactis, and 9 of S. acetoinicus, obtained by exposure to nitrosomethylurethane, UV radiation and ethylenimine singly or in combination were freeze-dried in 1969 and stored for 10 yr in evacuated sealed ampoules - for 7 yr at 4 deg C, and for the remaining 3 yr at room temp.


Accession: 001053186

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Rifa M.K.; Voilley A., 1991: Collapse and aroma retention during storage of freeze dried products. The effect of heating, humidity and composition of some sugars and lactoserums on the collapse and the retention of aroma is studied. Collapse favours the loss of aroma. The retention of aroma decreases after heating the freeze-dried products at t...

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