Viability of fungal and bacterial strains after Lyophilization in an optimal protective medium

Abstract

In recent decades, microorganisms have increasingly influenced all human activity, which requires special attention to studies of estimating the biodiversity of microorganisms and their application in various biotechnological processes. Storage, maintaining the viability and longterm stability of microorganisms of scientific and practical interest are the main tasks of all collections in the world. Lyophilization is one of the main methods of preserving microorganisms and long-term storage. Maintaining the viability of lyophilized microorganisms depends on various factors: taxonomic peculiarities of the strains, the usedprotective medium, the revitalization medium, etc. In this study, the viability of fungal and bacterial strains after lyophilization on optimized protective media containing skimmed milk supplemented with carbohydrates and ascorbic acid as an antioxidant was evaluated. The results obtained demonstrated a high viability of 92.7 - 98%, of fungal strains from the genus Penicillium and Trichoderma and of 75.5 - 91.2% of bacteria from the genera Bacillus, Pseudomonas, Micrococcus.