Survival of Escherichia coli frozen in cell extracts

Bretz, Harold W.; Ambrosini, R.A.

doi:10.1016/s0011-2240(66)80149-9

Cited by 7 publications

(1 citation statement)

References 19 publications

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“…Bretz (1961) suggested an interaction between cells prior to freezing. Bretz & Ambrosini (1966) found a protective factor (PF), released from heavy suspensions of Escherichia coli, that increased the survival of test cells stored at -9°C. Moss & Speck (1966) reported leakage of protein from frozen cells which protected a dilute cell suspension from freezing and possessed biological activity for the recovery of cells which had been injured by freezing.…”

Section: Introductionmentioning

confidence: 99%

Studies of the recovery of frozen Salmonella gallinarum: the roles of cooling rate, initial cell concentration and plating medium*

Raccach

Juven

1973

Int J of Food Sci Tech

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Freezing ( -40°C) a cell suspension of Salmonella gallinarum at a cooling rate of 18°C per min and an initial cell concentration of 37 x lo7 cellslml resulted in a recovery more than five times that obtained from a lower cooling rate (0.5"C per min). Decreasing the initial cell concentration to 12 x lo3 cells/ml at the higher cooling rate resulted in an increase of only twice the recovery of the lower rate. The percentage recovery from the higher cell concentration was greater than from the lower concentration, only at the higher cooling rate. The apparent recovery of Salmonella gallinarum on a selective medium immediately after freezing, was only 60% of that on a nonselective medium, and decreased to 5% after 1 week of storage at -20°C.

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Section: Introductionmentioning

confidence: 99%