Effect of storage conditions on technological properties of spontaneous chick-peas fermentation isolates
2003
Atanasova-Nikolova, S. | Kalcheva, Tz. | Vassileva, R. | Yocheva, L. (Sofia University "St. Kliment Ohridski", Biological Faculty, Sofia (Bulgaria))
The effect of the different preservation methods on the micromorphology and biological activity of 15 clostridial strains, isolated from natural chick-pea yeast was stydied. Our results demonstrated that while the conditions of preservation did not affect the shape, size, location and motility of the microbial cells, the lyophilization and the preservation in liquid nitrogen delayed or depressed in some cases the formation of starch granules and spores. The technological assessment of the reactivated strains, included the determination of five indexes, showed that the long-term preservation had different effect depending on the individual nature of the strains and the conditions of preservation.
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Эту запись предоставил Institute of Agricultural Economics
