Resistance to freezing and frozen storage of Streptococcus thermophilus is related to membrane fatty acid composition.

@article{Bal2001ResistanceTF,
  title={Resistance to freezing and frozen storage of Streptococcus thermophilus is related to membrane fatty acid composition.},
  author={Catherine B{\'e}al and Fernanda Fonseca and Georges Corrieu},
  journal={Journal of dairy science},
  year={2001},
  volume={84 11},
  pages={2347-56}
}
The resistance to freezing and frozen storage of Streptococcus thermophilus was related to the fatty acid composition of the cell membrane. The effects of four experimental factors were investigated on the fatty acid concentrations and on the recovery of acidification activity of S. thermophilus stored at -20 degrees C by using a complete experimental design: incorporating oleic acid in the culture medium, fermentation pH, addition of glycerol as cryoprotective agent and duration of storage… CONTINUE READING