Liofilización de bacterias y levaduras del cepario HUTPL para preservación a largo plazo

Abstract

Abstract:Microorganisms are necessary for different ecological processes, which is why to preserve them, freeze-drying can be used as a method to ensure their viability genetics. This method allows to preserve microorganisms in the long term by means of sublimation. The study consisted of applying a protocol for lyophilization using glycerol to the 20% and 10% skimmed milk as lyoprotectants, on four species of bacteria (Enterococcus faecalis, Escherichia coli, Lactococcus lactis and Providencia rettgeri) and four of yeasts (Hanseniaspora uvarum, Pichia kluyveri, Torulaspora delbrueckii and Wickerhamomyces anomalus). Glycerol presented higher yield than milk with a significant value of p value = 0.006, however, skimmed milk presents higher ease of reactivation. When comparing between bacteria and yeasts it was observed that the bacteria if they were reactivated with a significant value of 0.0007 without morphological alterations. The The results allowed to minimize the risk of loss of these microorganisms.