Table 1  Effect of the cholesterol emuIsification method on the production of COX.
COX activity (U/ml)*
Emulsification cholesterol method   Cell-linked   extracellular   Dry weight (mg/ml)
Spray-dry  230  140  8.75
At the flame  60  60  9.05
Improvement  3.8  2.3  0.97
*Enzymatic activity figures correspond to 70 hours of fermentation.