Stabilized cultures of microorganisms

Abstract

Abstract Cultures of microorganimsms, particularly in freeze dried form, include an ascorbic acid (or derivative) antioxidant and a monocarboxylic α-amino acid, which acts as a potentiator for the antioxidant. The cultures are more stable to extended storage, particularly at relatively high temperatures, than unstabilized cultures. Optional further components include a carbohydrate, particularly inositol or sucrose, a viscosity inducer and a cryoprotectant (although these two latter need not be different materials to the carbohydrate). The invention is particularly suitable for stabilizing cultures of microorganisms useful as forage, especially silage, additives, such as lactic acid producing strains of Lactobacillus or Streptococcus.

Inventors

• 👤 Andrew Brian King

Bibliographic Details