Bacterial Preservation

A.M. Jana, Pragya Singh
2020 Zenodo  
Bacterial Preservation A.M. Jana1 and Pragya Singh2 1 Director (R&D) & Department of Biotechnology, Vijayaraje Institute of Science and Management (VISM), Gwalior-474001, M.P., INDIA 2. Principal and Director VISM Group of Studies & Department of Biotechnology, Vijayaraje Institute of Science and Management (VISM), Gwalior-474001, M.P., INDIA amjana@rediffmail.com, pragyasingh797@gmail.com, vism_gwalior@rediffmail.com ABSTRACT: The present work pertains to preservation of bacterial culture
more » ... terial culture using liquid nutrient media incorporated with a simple cryoprotectant and stored at 4oC and -20oC for an observation period of one year without aid of any expensive equipments, chemicals, etc. A few combinations of different strengths of liquid culture media with varying proportions of cryoprotectant were employed for the maintenance of bacterial culture and observed for the viability of the organism. Certain percentage of regression was observed with the passage of time, however, appreciable number of viable organisms was observed even at twelfth month. It is therefore inferred that nutrient media, used with glycerine as cryoprotectant can sustain the viability of the organism with its characteristics intact for more than a year. Bacterial cultures developed in double concentration (D.C) Nutrient Broth (N.B) fortified with equal parts of 30% glycerine in single concentration (S.C) of Saline and in equal parts of N.B (D.C) with 40% glycerine in Saline (S.C) appeared to support viability of the organism upto 6 months when stored at 4⁰ C ,well up twelve months at -20⁰ C. Although culture developed in N.B.(S.C) 3 parts + One part of 30% glycerine in Saline(S.C) also supported well, but stood next in order of choice. Staphylococcus aureus was used as a model bacterial organism.The resultant ideal formulations developed is expected to be extendible to similar other organisms. Key words: Bacterial preservation, Cryoprotectant, Survival percentage URL: h [...]
doi:10.5281/zenodo.4014767 fatcat:odlc6lwe4zf7jgzt5ikfeb45sy