Experimental values of heat capacity Lactobacillus

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.