Preservation of the yeast Yarrowia lipolytica by drying

The aim of the work was to determine the suitability of drying method for long-term preservation of the yeast strain Yarrowia lipolytica A-101.1.31, producer of citric acid. The percentage of viable cells in dried cultures was at the level 2.5-17 percent. Losses of viable cell counts were the highes...

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Published inZeszyty Naukowe Akademii Rolniczej we Wroclawiu. Technologia Zywnosci (Poland) no. 364
Main Authors Wojtatowicz, M, Rywinska, A. (Akademia Rolnicza, Wroclaw (Poland). Katedra Biotechnologii i Mikrobiologii Zywnosci)
Format Journal Article
LanguagePolish
Published 1999
Subjects
ACIDE CITRIQUE
ACIDO CITRICO
BIOSINTESIS
BIOSYNTHESE
BIOSYNTHESIS
CITRIC ACID
DRYING
EXPERIMENTACION EN LABORATORIO
EXPERIMENTATION EN LABORATOIRE
FENOTIPOS
LABORATORY EXPERIMENTATION
PHENOTYPE
PHENOTYPES
PRESERVACION
PRESERVATION
SECADO
SECHAGE
YARROWIA LIPOLYTICA
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Summary:The aim of the work was to determine the suitability of drying method for long-term preservation of the yeast strain Yarrowia lipolytica A-101.1.31, producer of citric acid. The percentage of viable cells in dried cultures was at the level 2.5-17 percent. Losses of viable cell counts were the highest after drying on strips of filter paper at room temperature. Storage of dried preparations at room temperature was also unsuitable for this strain; no alive cells could be recovered after period of 6 months, independently from protective medium. Meanwhile, in dried preparations reactivated after 30-m-th period of storage at +4 deg C survival levels were 9.3 x 10*[2) - 4.3 x 10*[3) cfu/100 micro l; yeast did not show any changes in colony morphology, preserved initial acet*[-) phenotype and ability for citric acid production at the level similar to that before drying
Bibliography:2000000646
Q02
ISSN:0867-7964