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Effects of Additives on the Survival of Lactic Streptococci in Frozen Storage

机译：添加剂对乳酸链球菌在冷藏中存活的影响

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Three single-strain cultures, Streptococcus lactis C2, S. cremoris R1, and S. diacetilactis DRC2, were frozen and stored in skim milk, in skim milk containing apple juice, and in skim milk containing one of the following additives: glycerol (10%, v/v), dimethyl sulfoxide (10%, v/v), l-malic acid (0.5 and 2.0%, w/v), acetamide (0.5 and 2.0%, w/v), or succinimide (0.5 and 2.0%, w/v). Cultures were frozen and stored at -23.3 C, frozen and stored at -196 C in liquid nitrogen, or frozen at -196 C and stored at -23.3 C. Cultures frozen and stored at -196 C in liquid nitrogen gave the greatest recovery of viable cells. The number of cells surviving after storage at -23.3 C was greater when the cells had been frozen in liquid N2 than when they had been frozen at -23.3 C. All strains stored at -23.3 C showed a decrease in numbers of surviving cells; additives, particularly l-malic acid and apple juice, were advantageous in preserving the viability of the S. lactis C2 and S. cremoris R1 strains, but had little or no effect on the survival of S. diacetilactis DRC2. l-Malic acid and apple juice stimulated acid production for all cultures in activity tests following incubation after thawing, whereas glycerol and dimethyl sulfoxide retarded its development.
机译：将三种单菌株培养物乳酸链球菌C2，沙门氏菌R1和双乙乳酸链球菌DRC2冷冻并储存在脱脂乳，含有苹果汁的脱脂乳和含有以下一种添加剂的脱脂乳中：甘油（10 ％，v / v），二甲亚砜（10 ％，v / v），l-苹果酸（0.5和2.0 ％，w / v），乙酰胺（0.5和2.0 ％，w / v）或琥珀酰亚胺（0.5和2.0％，w / v）。将培养物冷冻并储存在-23.3 C，冷冻并储存在-196 C的液氮中，或冷冻于-196 C并储存在-23.3C。冷冻并储存在-196 C的液氮中的培养物回收率最高。活细胞。当将细胞在液态N 2中冷冻时，在-23.3 C下储存后存活的细胞数量要比在-23.3 C下冷冻时的细胞数量大。所有在-23.3 C下储存的菌株均显示存活细胞数量减少。添加剂，特别是l-苹果酸和苹果汁，在保持乳酸链球菌C2和cremoris R1菌株的活力方面是有利的，但对双乙乳酸链球菌DRC2的存活几乎没有影响。在解冻后孵育后的活性测试中，l-苹果酸和苹果汁刺激了所有培养物中的酸生成，而甘油和二甲基亚砜则阻碍了其发展。

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