Stabilized cultures of microorganisms

Abstract From the Canadian patent

Cultures of microorganisms, particularly in freeze dried form, include an ascorbic acid (or derivative) antioxidant and a monocarboxylic ~-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 in particularly suitable for stabilizing cultures of microorganisms useful as forage, especially silage, additives, such as lactic acid producing strains …