Freezing of Lactic Cultures

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Abstract
Conditions influencing the survival of frozen single-strain and mixed-strain, multiple-type lactic cultures were studied. Fast freezing followed by fast thawing resulted in the greatest survival. Cultures grown at 26-32 C had significantly greater activities after 4 wk of storage at -20[degree]C than cultures grown at 15 or 21[degree]C. Yeast extract, glycerol, and N-Z Amine-A were superior to sucrose, dimethyl sulfoxide, egg white and egg albumen in protecting the cells against freezing damage at-20[degree]C. Additives, pH of cultures and prior growth temperature had little effect upon survival of cultures stored at -196[degree]C. Results of experiments on Cheddar cheese indicate the potential usefulness of freezing and storing cultures at -196[degree]C.

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