Experimental values of heat capacity Lactobacillus
Published: 28 April 2025| Version 1 | DOI: 10.17632/rkccx8vsr4.1
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Description
The variation in the heat capacity of lactobacilli (Lactobacillus plantarum) during their transition from anabiosis to vital activity and backwards by the low-temperature adiabatic calorimetry method in the range of 80 – 320 K was studied. The temperatures of relaxation transitions in native and thermally inactivated lactobacilli were determined by the method of differential thermal analysis in the range of 80 – 500 K. It is shown that the anabiotic state of lactobacilli is associated with their transition to a glassy state.
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Thermodynamics, Calorimetry