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Cited article:

Preservation by freezing of potentially probiotic strains ofLactobacillus rhamnosus

Mariantonietta Succi, Patrizio Tremonte, Anna Reale, Elena Sorrentino and Raffaele Coppola
Annals of Microbiology 57 (4) 537 (2007)

Leuconostoc, characteristics, use in dairy technology and prospects in functional foods

Denis Hemme and Catherine Foucaud-Scheunemann
International Dairy Journal 14 (6) 467 (2004)

Survival During Frozen and Subsequent Refrigerated Storage of Lactobacillus acidophilus Cells as Influenced by the Growth Phase

M.M. Brashears and S.E. Gilliland
Journal of Dairy Science 78 (11) 2326 (1995)

The microflora of the sour dough of wheat flour bread XII. Effect of freezing on the viability and functional properties in wheat flour doughs of microbial mass from lactic acid bacteria

M. Jos� Torner, Alberto Bainotti, M. Antonia Martinez-Anaya and Carmen Benedito Barber
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 189 (6) 554 (1989)

Optimization of Fermentation Parameters for the Production of Concentrated Starters from Nonbitter Streptococcus lacti INIA 12

Journal of Food Science 53 (6) 1854 (1988)

Lyophilized Lactic Acid Starter Culture Concentrates: Preparation and Use in Inoculation of Vat Milk for Cheddar and Cottage Cheese

C.A. Speckman, W.E. Sandine and P.R. Elliker
Journal of Dairy Science 57 (2) 165 (1974)