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Frohlich-Wyder, M.T. and Bachmann, H.P. (2005) Cheeses with Propionic Acid Fermentation. In: Fox, P.F., McSweeney, P.L.H., Cogan, T.M. and Guinee, T.P., Eds., Cheese: Chemistry, Physics and Microbiology, Vol. 2, Elsevier, London, 141-156.

has been cited by the following article:

• TITLE: Influence of Freezing and Freeze Drying on Intracellular Enzymatic Activity and Autolytic Properties of Some Lactic Acid Bacterial Strains

  AUTHORS: S. Kandil, M. El Soda

  KEYWORDS: Freeze-Drying, Freezing, Intracellular Enzymes, Lactic Acid Bacteria, Viability, Autolysis

  JOURNAL NAME: Advances in Microbiology, Vol.5 No.6, June 3, 2015

  ABSTRACT: Lactic acid bacteria possess several interesting properties of great economic importance. Improvement and stabilization of these industrially important features are an active research area at the present time. The objectives of this work are to study the effect of freezing and freeze-drying on the survival rate, autolytic activity and intracellular enzymatic activity of the main species of lactic acid bacteria used in the dairy industry. The article focused on several characteristics that were not well covered in the past. The obtained results revealed that both preservation methods have a significant effect on viability, autolytic activity and intracellular enzymatic activity. After six months of storage we found that frozen cultures exhibited higher survival rate, higher rate of intracellular enzymatic activity and lower rate of autolysis. The impact of conservation treatments was only strain specific in the case of survival rate. The results obtained lead to the selection of the best preservation method for the selected cultures based on survival rate, autolytic activity and intracellular enzymatic activity.