STUDY OF THE STABILITY IN REAL TIME OF CRYOPRESERVED STRAIN BANKS
The stability in real time of four strains cryopreserved in 10% v/v of glycerol was evaluated during a 6-month period. The strains studied were Escherichia coli, Bacillus subtilis, Saccharomyces cerevisiae and Aspergillus niger. The Master Cell Bank (MCB), cryopreserved at -70ºC and -20ºC, was activ...
- Autores:
-
Acosta, Alberto; Departamento de Biología Facultad de Ciencias Pontificia Universidad Javeriana
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2004
- Institución:
- Pontificia Universidad Javeriana
- Repositorio:
- Repositorio Universidad Javeriana
- Idioma:
- eng
- OAI Identifier:
- oai:repository.javeriana.edu.co:10554/31072
- Acceso en línea:
- http://revistas.javeriana.edu.co/index.php/scientarium/article/view/4928
http://hdl.handle.net/10554/31072
- Palabra clave:
- null
cryopreservation; eutectic; thawing, freezing
null
- Rights
- openAccess
- License
- Atribución-NoComercial-SinDerivadas 4.0 Internacional
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Atribución-NoComercial-SinDerivadas 4.0 Internacionalinfo:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2nullAcosta, Alberto; Departamento de Biología Facultad de Ciencias Pontificia Universidad Javeriana2018-02-24T15:59:10Z2020-04-15T18:09:50Z2018-02-24T15:59:10Z2020-04-15T18:09:50Z2004-07-10http://revistas.javeriana.edu.co/index.php/scientarium/article/view/49282027-13520122-7483http://hdl.handle.net/10554/31072The stability in real time of four strains cryopreserved in 10% v/v of glycerol was evaluated during a 6-month period. The strains studied were Escherichia coli, Bacillus subtilis, Saccharomyces cerevisiae and Aspergillus niger. The Master Cell Bank (MCB), cryopreserved at -70ºC and -20ºC, was activated using two thawing protocols, a fast one (F) and a slow one (S). A better cell recovery was achieved with the -70ºC (F) protocol reaching a viability for Escherichia coli of 97.6% in the first 48 hours (p: 7.2x10-4). The viability was retained in the 4th (p: 1.5 x10-4), 5th (p: 4.6 x10-3) and 6th months (p: 1.9 x10-2). Bacillus subtilis retained a viability of 92.5% after the 2nd (p: 4.7x10-4), 4th (p: 1.76x10-1), 5th (p: 3.4x10-5) and 6thmonths (p: 3x10-2). Saccharomyces cerevisiae demonstrated a viability of 95% in the second month (p:9x10-3) and for Aspergillus niger, the viability was 94.8%, in the first 48 hours (p: 7.2 x10-4) and after the 4th month (p: 2.79x10-2). With the other protocols, -20ºC F and S, some changes in viability were observed due probably to the formation of eutectic mixtures, nucleation and re-crystallization processes. The Master Bank microbial purity was maintained at 100% during the time of the study.PDFapplication/pdfengPontificia Universidad Javerianahttp://revistas.javeriana.edu.co/index.php/scientarium/article/view/4928/3803Universitas Scientiarum; Vol 9, No 2 (2004); 35-42Universitas Scientiarum; Vol 9, No 2 (2004); 35-42Universitas Scientiarum; Vol 9, No 2 (2004); 35-42nullcryopreservation; eutectic; thawing, freezingnullSTUDY OF THE STABILITY IN REAL TIME OF CRYOPRESERVED STRAIN BANKSnullnullnullhttp://purl.org/coar/version/c_970fb48d4fbd8a85Artículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1info:eu-repo/semantics/article10554/31072oai:repository.javeriana.edu.co:10554/310722023-03-28 16:15:33.648Repositorio Institucional - Pontificia Universidad Javerianarepositorio@javeriana.edu.co |
dc.title.spa.fl_str_mv |
STUDY OF THE STABILITY IN REAL TIME OF CRYOPRESERVED STRAIN BANKS |
title |
STUDY OF THE STABILITY IN REAL TIME OF CRYOPRESERVED STRAIN BANKS |
spellingShingle |
STUDY OF THE STABILITY IN REAL TIME OF CRYOPRESERVED STRAIN BANKS null cryopreservation; eutectic; thawing, freezing null |
title_short |
STUDY OF THE STABILITY IN REAL TIME OF CRYOPRESERVED STRAIN BANKS |
title_full |
STUDY OF THE STABILITY IN REAL TIME OF CRYOPRESERVED STRAIN BANKS |
title_fullStr |
STUDY OF THE STABILITY IN REAL TIME OF CRYOPRESERVED STRAIN BANKS |
title_full_unstemmed |
STUDY OF THE STABILITY IN REAL TIME OF CRYOPRESERVED STRAIN BANKS |
title_sort |
STUDY OF THE STABILITY IN REAL TIME OF CRYOPRESERVED STRAIN BANKS |
dc.creator.fl_str_mv |
Acosta, Alberto; Departamento de Biología Facultad de Ciencias Pontificia Universidad Javeriana |
dc.contributor.author.none.fl_str_mv |
Acosta, Alberto; Departamento de Biología Facultad de Ciencias Pontificia Universidad Javeriana |
dc.contributor.none.fl_str_mv |
null |
dc.subject.spa.fl_str_mv |
null cryopreservation; eutectic; thawing, freezing null |
topic |
null cryopreservation; eutectic; thawing, freezing null |
description |
The stability in real time of four strains cryopreserved in 10% v/v of glycerol was evaluated during a 6-month period. The strains studied were Escherichia coli, Bacillus subtilis, Saccharomyces cerevisiae and Aspergillus niger. The Master Cell Bank (MCB), cryopreserved at -70ºC and -20ºC, was activated using two thawing protocols, a fast one (F) and a slow one (S). A better cell recovery was achieved with the -70ºC (F) protocol reaching a viability for Escherichia coli of 97.6% in the first 48 hours (p: 7.2x10-4). The viability was retained in the 4th (p: 1.5 x10-4), 5th (p: 4.6 x10-3) and 6th months (p: 1.9 x10-2). Bacillus subtilis retained a viability of 92.5% after the 2nd (p: 4.7x10-4), 4th (p: 1.76x10-1), 5th (p: 3.4x10-5) and 6thmonths (p: 3x10-2). Saccharomyces cerevisiae demonstrated a viability of 95% in the second month (p:9x10-3) and for Aspergillus niger, the viability was 94.8%, in the first 48 hours (p: 7.2 x10-4) and after the 4th month (p: 2.79x10-2). With the other protocols, -20ºC F and S, some changes in viability were observed due probably to the formation of eutectic mixtures, nucleation and re-crystallization processes. The Master Bank microbial purity was maintained at 100% during the time of the study. |
publishDate |
2004 |
dc.date.created.none.fl_str_mv |
2004-07-10 |
dc.date.accessioned.none.fl_str_mv |
2018-02-24T15:59:10Z 2020-04-15T18:09:50Z |
dc.date.available.none.fl_str_mv |
2018-02-24T15:59:10Z 2020-04-15T18:09:50Z |
dc.type.coar.fl_str_mv |
http://purl.org/coar/resource_type/c_2df8fbb1 |
dc.type.hasversion.none.fl_str_mv |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
dc.type.local.spa.fl_str_mv |
Artículo de revista |
dc.type.coar.none.fl_str_mv |
http://purl.org/coar/resource_type/c_6501 |
dc.type.driver.none.fl_str_mv |
info:eu-repo/semantics/article |
format |
http://purl.org/coar/resource_type/c_6501 |
dc.identifier.none.fl_str_mv |
http://revistas.javeriana.edu.co/index.php/scientarium/article/view/4928 |
dc.identifier.issn.none.fl_str_mv |
2027-1352 0122-7483 |
dc.identifier.uri.none.fl_str_mv |
http://hdl.handle.net/10554/31072 |
url |
http://revistas.javeriana.edu.co/index.php/scientarium/article/view/4928 http://hdl.handle.net/10554/31072 |
identifier_str_mv |
2027-1352 0122-7483 |
dc.language.iso.none.fl_str_mv |
eng |
language |
eng |
dc.relation.uri.none.fl_str_mv |
http://revistas.javeriana.edu.co/index.php/scientarium/article/view/4928/3803 |
dc.relation.citationissue.eng.fl_str_mv |
Universitas Scientiarum; Vol 9, No 2 (2004); 35-42 |
dc.relation.citationissue.spa.fl_str_mv |
Universitas Scientiarum; Vol 9, No 2 (2004); 35-42 |
dc.relation.citationissue.por.fl_str_mv |
Universitas Scientiarum; Vol 9, No 2 (2004); 35-42 |
dc.rights.licence.*.fl_str_mv |
Atribución-NoComercial-SinDerivadas 4.0 Internacional |
dc.rights.accessrights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
dc.rights.coar.spa.fl_str_mv |
http://purl.org/coar/access_right/c_abf2 |
rights_invalid_str_mv |
Atribución-NoComercial-SinDerivadas 4.0 Internacional http://purl.org/coar/access_right/c_abf2 |
eu_rights_str_mv |
openAccess |
dc.format.spa.fl_str_mv |
PDF |
dc.format.mimetype.spa.fl_str_mv |
application/pdf |
dc.coverage.none.fl_str_mv |
null null null |
dc.publisher.eng.fl_str_mv |
Pontificia Universidad Javeriana |
institution |
Pontificia Universidad Javeriana |
repository.name.fl_str_mv |
Repositorio Institucional - Pontificia Universidad Javeriana |
repository.mail.fl_str_mv |
repositorio@javeriana.edu.co |
_version_ |
1811670661995692032 |