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Freezing of Lactic Cultures¹

Department of Dairy and Food Industry, Iowa State University, Ames

ABSTRACT

Conditions influencing the survival of frozen single-strain and mixed-strain, multiple-type lactic cultures were studied. Rates of freezing and thawing indicated that fast freezing followed by fast thawing resulted in greatest survival. Cultures grown at 26 to 32 C had significantly greater activities after 4 wk of storage at –20 C than cultures grown at 15 or 21 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 C. Additives, pH of cultures, and prior growth temperature had little effect upon survival of cultures stored at –196 C. Results of experiments with Cheddar cheese indicate the usefulness of freezing and storing cultures at –196 C.

¹ Journal Paper no. J-4940 of the Iowa Agricultural and Home Economics Experiment Station, Ames, Iowa. Project no. 1488.