Microorganism viability influences internal phase droplet size changes during storage in water-in-oil emulsions.

@article{VanderGheynst2013MicroorganismVI,
  title={Microorganism viability influences internal phase droplet size changes during storage in water-in-oil emulsions.},
  author={Jean S VanderGheynst and Hong-Yun Guo and Yu-Shen Cheng and Herbert B. Scher},
  journal={Bioprocess and biosystems engineering},
  year={2013},
  volume={36 10},
  pages={1427-34}
}
Water-in-oil emulsions provide an alternative for long-term stabilization of microorganisms. Maintaining physical stability of the emulsion and cell viability is critical for large-scale application. Water-in-oil (W/O) emulsions were prepared with the biolarvacide Lagenidium giganteum and the green alga Chlorella vulgaris. Physical stability was measured via light scattering measurements of the internal phase droplets and cell viability was measured by plating and enumerating colony forming… CONTINUE READING