"Effect of calcium on the cryopreservation of Lactobacillus bulgaricus in different freezing media"

ABRAHAM A.; DE ANTONI G; AÑON, MARÍA C.

CRYOBIOLOGY

ACADEMIC PRESS INC ELSEVIER SCIENCE

Lugar: Amsterdam; Año: 1990 vol. 27 p. 336 - 343

0011-2240

The effectiveness of cryoprotectants such as glycerol or milk was found to depend on the presence of calcium in the media in which the bacteria were grown before freezing. This effect of calcium was tested for two different strains of Lacrobacilhs bulgaricus, LBB and LBR. When milk was used as a freezing medium the damage on the LBB strain was higher if the cells were grown in the presence ofcalcium. However, these cells suspended in water or glycerol were more resistant to freezing. In contrast calcium added to the growth media of L. bulgaricus LBR strain improved the preservation under all the conditions studied