LONG-TERM PRESERVATION OF YEAST CULTURES BY LIQUID-DRYING

被引：8

作者：

MALIK, KA

HOFFMANN, P

机构：

来源：

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | 1993年 / 9卷 / 03期

关键词：

LIQUID DRYING; PRESERVATION; REDUCED CONDITIONS; SURVIVAL; YEASTS;

D O I：

10.1007/BF00383083

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Various selected strains from about 20 species of yeasts, which are reported to be sensitive to freeze-drying and liquid-drying, were successfully dried directly from the liquid phase without freezing using a simplified liquid-drying method. All tested cultures proved viable and the majority of the tested strains showed good survival rates after drying. However, different survival levels for different yeasts were observed; generally the sensitivity to drying appeared to be strain-specific. After 1 years' storage at 9-degrees-C, no further loss in viability was observed. Accelerated storage testing, for 1 week at 45-degrees, resulted in further loss of viability to various degrees. Yeasts that were filamentous, osmotolerant or psychrophilic appeared to be sensitive to liquid-drying and had relatively lower survival levels than the others. Growth and liquid-drying under microaerobic conditions resulted in improved survival. The dried yeast cultures proved stable and no mutation or loss in desirable characters was detected. The method can be used for the drying and long-term preservation of nearly all yeast genera.

引用

页码：372 / 376

页数：5

共 15 条

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