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Survival of strains of lactic streptococci during frozen storage*

Published online by Cambridge University Press:  01 June 2009

C. A. Gibson ,
G. B. Landerkin  and
Pamela M. Morse
C. A. Gibson
Affiliation:
Research Branch, Canada Department of Agriculture, Ottawa, Canada
G. B. Landerkin
Affiliation:
Research Branch, Canada Department of Agriculture, Ottawa, Canada
Pamela M. Morse
Affiliation:
Research Branch, Canada Department of Agriculture, Ottawa, Canada
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Summary

Sixteen single-strain cultures, 10 of Streptococcus cremoris, 3 of Str. lactis and 3 of Str. diacetilactis were examined for their ability to withstand freezing and storage at –17·8 and –23·3°C. The numbers of surviving bacteria decreased as storage time increased. For the majority of strains, the survival rate was greater at the lower temperature. At both storage temperatures there were differences between the percentages of surviving bacteria for different strains.

The results suggest that the relative proportion of strains in mixed cultures would not remain constant under frozen storage.

Type
Original Articles
Information
Journal of Dairy Research , Volume 32 , Issue 2 , June 1965 , pp. 151 - 156
Copyright
Copyright © Proprietors of Journal of Dairy Research 1965

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References

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