Abstract:The effect of DMSO and sucrose added to alginate gel on the viability of immobilized Saccharomyces boulardii yeast cells after rapid and slow cooling to –196 °C has been studied. Thermomechanical analysis revealed the inflection of phase transitions corresponding to each component of the solutions when cooling those of 1% sodium alginate contained 20% sucrose or 5% DMSO down to –196 °C. Phase transitions caused by the presence of DMSO and sucrose in sodium alginate solutions were observed at lower temperatures… Show more
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