Glycerol allows to reduce the harmful effect of ice crystals of bacteria which can damage cells by dehydration caused by a localized increase in salt concentration leading to denaturation of proteins. Ice crystals can puncture bacterial cell wall. Glycerol protect it by depressing freezing point by making strong hydrogen bond with water molecules, competing with water-water hydrogen bonding
Glycerol allows to reduce the harmful effect of ice crystals of bacteria which can damage cells by dehydration caused by a localized increase in salt concentration leading to denaturation of proteins. Ice crystals can puncture bacterial cell wall. Glycerol protect it by depressing freezing point by making strong hydrogen bond with water molecules, competing with water-water hydrogen bonding