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Survival and Activity of Frozen Starter Cultures for Cheese Manufacture

机译：奶酪制造用冷冻发酵剂的存活和活性

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A study has been conducted on the effect of freezing and storage in liquid nitrogen on 13 strains of lactic streptococci. Cultures were frozen in droplet form and collected in mesh bags. After rapid thawing, the activity of the frozen cultures was compared with a culture of the same organism of the age usually used in cheese-making. The activities of the test and control cultures were traced simultaneously by continuous recording of the pH changes in inoculated milks. Viable counts were performed before and after freezing in liquid nitrogen and after storage in liquid nitrogen. There was no decrease in viable count or loss in activity of the cultures due to freezing and storage. Frozen cultures of some strains showed a shorter lag period after inoculation of milk than control cultures. Frozen concentrated cheese-starter cultures behaved normally in the manufacture of Cheddar cheese.
机译：已经进行了关于冷冻和在液氮中储存对13种乳酸链球菌菌株的影响的研究。将培养物以液滴形式冷冻并收集在网袋中。快速解冻后，将冷冻培养物的活性与通常用于奶酪制作的相同生物体的培养物进行比较。通过连续记录接种牛奶的pH变化，同时追踪了测试和对照培养物的活性。在液氮中冷冻之前和之后以及在液氮中储存之后进行存活计数。由于冷冻和储存，存活数量没有减少或培养物活性丧失。接种牛奶后，某些菌株的冷冻培养物显示出比对照培养物更短的滞后时间。冷冻浓缩奶酪起子文化在切达干酪的生产中通常表现良好。

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