摘要：Data indicate that the quality of lactic acid bacteria is an important factor in the production of yoghourt and other fermenting products. It was proved that the quality of the culture can be preserved when frozen at -196 °C. The concentration of bacteria, the volume of bacterial suspension, individual resistance of the strain and other factors, affect the activity of the cultures after freezing. Therefore all these factors must be considered before freezing. Frozen cultures can be used directly in the production. Their use ensures the standardization of production as well as its planning, which is of great importance for the dairy industry.
