Abstract
Summary
Cultures of Lactobacillus arab-inous have been stored at room temperature for 32 months lyophilized and for 38 months in Bacto-cooked meat medium (Difco product) . The assay performance of the cultures was not impaired by this treatment, although acid production in the cooked meat medium culture was reduced. It was concluded that these methods of storage may be substituted successfully for frequent subculture with Lactobacillus arabinosus and perhaps other lactic acid bacteria.
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