ISSN 1995-5537

"Biotechnology" journal V. 4, No. 4, 2011
Р. 80-86, Bibliography 17, Ukrainian.
Universal Decimal classification: 579.222

LYOPHILIZATION EFFECT ON Pichia anomala YEASTS VIABILITY

S. M. Shulga, O. O. Tigunova, A. F. Tkachenko, N. E. Beyko, A. I. Khomenko

State organization «Institute of Food Biotechnology and Genomics»
of the National Academy of Sciences of Ukraine, Kyiv

Saving microorganisms in clean culture collections is an actual problem. There is a lot of the methods to save bacteria, but none of them give 100% protection from mutation, changing microorganism properties or their death. A lot of factors influence on microorganism survival: cultivation factors (pH and temperature), culture age, cell concentration, protection medium consistency and metabolic activity. Optimization of this process enables to have about 80–90% survival cells. Cultivation factors, culture grown phase for the investigated Pichia anomala culture, were determined, in which yeasts showed the most stability for unfavorable conditions of lyophilization process. Сomposition of the protective environment were optimized that enabled us to obtain maximum (up to 95.5%) saving of the viable cells after the lyophilization process. High level of the viable cells was observed after freezing in the yeast suspension from 36 to 48 hours of growth. The optimum temperature and time saving of lyophilized yeast with the highest number of the viable cells were determined.

Key words: Pichia anomala yeasts, liophilization, protective environment, cell viability.

© Palladin Institute of Biochemistry of National Academy of Sciences of Ukraine, 2008