Linked Life Data

3280247

Source:http://linkedlifedata.com/resource/pubmed/id/3280247

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
3
pubmed:dateCreated
1988-5-3
pubmed:abstractText
Research and development projects concerning cheese industry in Argentina are described in this study. Regional strains of lactic acid bacteria were isolated from different ecological pockets and their taxonomic profiles were determined. Proteolytic and acid activity as well as diacetyl production were analyzed. Results obtained depended on the species and strains under consideration. The cell permeabilization using 20 to 40% ethanol improved the acid production by lactic acid bacteria. Freeze-drying was used for culture preservation. The optimal conditions for obtaining the highest survival rate were determined. Best results were obtained by using 0.75 M adonitol as a cryoprotectant. The rehydration conditions to be used depended on the bacterial species. Freeze-dried cultures showed good viability and activity up to 1 year of storage at 4 degrees C.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:issn
1040-8398
pubmed:author
pubmed:issnType
Print
pubmed:volume
26
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
225-41
pubmed:dateRevised
2005-11-16
pubmed:meshHeading
pubmed:year
1988
pubmed:articleTitle
Cheese industry development and research in Argentina.
pubmed:affiliation
Department of Microbiology, Universidad Nacional de Tucuman, Argentina.
pubmed:publicationType
Journal Article, Review