Long-Term Survival of Bacteria in Gels

Long-Term Survival of Bacteria in Gels

— It was shown that immobilization of lactic acid bacteria into organic gels (gelatin and gum) increased the titers of viable cells after 2 months of storage by 2.5–4 times in comparison to the control sample, and immobilization in gels of mixed composition (silanol-humate) led to their increase by...

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Veröffentlicht in:Microbiology (New York) 2023-12, Vol.92 (Suppl 1), p.S17-S21
Hauptverfasser: Galuza, O. A., Kovina, N. E., Korotkov, N. A., El-Registan, G. I., Nikolaev, Yu. A.
Format: Artikel
Sprache:eng
Schlagworte:
Biomedical and Life Sciences
Food industry
Gelatin
Gels
Immobilization
Lactic acid bacteria
Life Sciences
Medical Microbiology
Microbiology
Short Communications
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Beschreibung
Zusammenfassung:— It was shown that immobilization of lactic acid bacteria into organic gels (gelatin and gum) increased the titers of viable cells after 2 months of storage by 2.5–4 times in comparison to the control sample, and immobilization in gels of mixed composition (silanol-humate) led to their increase by 1–2 orders of magnitude. Storage of bacterial preparations in gels is promising for application in food industry and agrobiotechnologies.
ISSN:0026-2617
1608-3237
DOI:10.1134/S0026261723603767