[Preservation of lyophilized cultures of saprophytic microorganisms].
Copyright policy )[Preservation of lyophilized cultures of saprophytic microorganisms].
All of the tested saprophytic microbial cultures remained viable upon 11--16 years of storage in the lyophilized state at 3--6 degrees. The cultures belonged to the following taxonomic groups: Acetobacter, Achromobacter, Azotobacter, Bacillus, Chromatium, Escherichia, Flavobacterium, Lactobacillus, Micrococcus, Proteus, Propionibacterium, Pseudomonas, Rhizobium, Sarcina, Serratia, Streptococcus, Torula, Mycobacterium, Actinomyces. The number of viable cells in the tubes decredased only slightly within this time and remained at the same level as immediately after lyophilization.
Freeze Drying, Time Factors, Yeasts, Preservation, Biological, Bacterial Physiological Phenomena
Freeze Drying, Time Factors, Yeasts, Preservation, Biological, Bacterial Physiological Phenomena
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