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Title of article EFFECT OF FREEZING ON THE BIOCHEMICAL AND ENZYMATIC ACTIVITY OF LACTOBACILLUS BULGARICUS
Authors

Korotkaya E. , Kemerovo Institute of Food Science and Technology , bul`v. Stroitelei 47, Kemerovo, 650056 Russia

Korotkiy I. , Kemerovo Institute of Food Science and Technology , bul`v. Stroitelei 47, Kemerovo, 650056 Russia , krot69@mail.ru

Section: FOOD PRODUCTION TECHNOLOGY
Year 2013 Issue 2 DOI 573.4.086.13
Annotation The problem of preserving the viability, stability and activity of thermophilic lactic acid bacteria Lactobacillus bulgaricus upon freezing is considered. The effect of different freezing conditions and low-temperature storage on the biochemical and morphological properties and stability of the DNA of L. delbrueckii ssp. bulgaricus has been investigated. Sensory evaluation has been carried out for non-frozen bacterial starter cultures containing L. bulgaricus, and their basic physical and chemical parameters (titratable and active acidity and relative viscosity) have been determined. The influence of low temperature on these parameters has been investigated. The effect of freezing and low-temperature storage on the antagonistic activity of L. delbrueckii ssp. bulgaricus strains has been elucidated. The optimum freezing and storage temperatures for the starters containing L. bulgaricus have been determined.
Keywords freezing, low temperature storage, biochemical and morphological properties of L. bulgaricus, antagonistic activity
Artice information Received November 30, -0001
Accepted November 30, -0001
Available online November 30, -0001
Imprint article Korotkaya E. EFFECT OF FREEZING ON THE BIOCHEMICAL AND ENZYMATIC ACTIVITY OF LACTOBACILLUS BULGARICUS / Korotkaya E., Korotkiy I. // Food and Raw Materials. - 2013. - №2. - С. 9-14
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