PickleRick
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I didn't see this mentioned in teaming with microbes. Even with an electron microscope, it is hard to quantify how much activity is in each. I guess my best bet is to freeze as planned, and then do a side by side with a fresh batch, and see how they respond.
Also I think why food goes bad quicker after thawing, is that the freezing process damaged the cell walls, thats why its all mushy etc.
This is a good detailed look at the science (easy read)
Does Freezing Really Kill Bacteria? - What the Science Says - DailyHomeSafety
Bacteria can be found literally everywhere on the Earth. These tiny little creatures are made up of one single cell (hence the name unicellular microorganisms).dailyhomesafety.com
This is a good detailed look at the science (easy read)
Does Freezing Really Kill Bacteria? - What the Science Says - DailyHomeSafety
Bacteria can be found literally everywhere on the Earth. These tiny little creatures are made up of one single cell (hence the name unicellular microorganisms).dailyhomesafety.com
Go ahead and agree with the guy that assumed that all life dies when frozen. Poking holes in my sources doesn't make them wrong, thats you just trying to win what you think is an argument, I came here to find out some truth, and I think you guys learned more than I did in this exchange. Also sorry for any hurt feelings, not my intention. I think youll be ok.
Go ahead and agree with the guy that assumed that all life dies when frozen. Poking holes in my sources doesn't make them wrong, thats you just trying to win what you think is an argument, I came here to find out some truth, and I think you guys learned more than I did in this exchange. Also sorry for any hurt feelings, not my intention. I think youll be ok.
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