Abstract:
This study aimed to assess the viability of lactic acid bacteria strains lyophilized and stored in the National Collection of Non-pathogenic Microorganisms (NCNM). Authentic storing and maintain purity and viability of strains is the first aim of each collection of microorganisms. Lactic acid bacteria are important agents used for dairy products such as sour cream, yogurt or cheese. Morphological and cultural properties shape, edge, diameter of the colony, color and consistency were studied. The technological properties of the strains were carried out by the coagulation activity, lactic acid production and time coagulation determining. Freeze-drying ensures the preservation of strain with technological properties for a long time.
