Storage ofCandida albicans, C. tropicalis and related species in liquid nitrogen

Breierová, Emília; Kocková-Kratochvílová, A.; Delgado, Ronan Jacques Rezende

doi:10.1007/bf02887574

Cited by 9 publications

(3 citation statements)

References 8 publications

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“…Later, a study of cryopreservation of C. albicans , Candida aldoi, Candida claussenii, Candida stellatoidea, C. tropicalis and Candida intermedia was published (Breierova et al., 1987). A total of 26 strains were studied, using yeast extract, peptone, brewing wort, and dimethyl sulfoxide as cryoprotectant agent formulation.…”

Section: Available Techniques For Preservation Of Non‐saccharomyces Y...mentioning

confidence: 99%

Preservation of non‐Saccharomyces yeasts: Current technologies and challenges

Casas-Godoy

Arellano‐Plaza

Kirchmayr

et al. 2021

Comp Rev Food Sci Food Safe

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There is a recent and growing interest in the study and application of non‐Saccharomyces yeasts, mainly in fermented foods. Numerous publications and patents show the importance of these yeasts. However, a fundamental issue in studying and applying them is to ensure an appropriate preservation scheme that allows to the non‐Saccharomyces yeasts conserve their characteristics and fermentative capabilities by long periods of time. The main objective of this review is to present and analyze the techniques available to preserve these yeasts (by conventional and non‐conventional methods), in small or large quantities for laboratory or industrial applications, respectively. Wine fermentation is one of the few industrial applications of non‐Saccharomyces yeasts, but the preservation stage has been a major obstacle to achieve a wider application of these yeasts. This review considers the preservation techniques, and clearly defines parameters such as culturability, viability, vitality and robustness. Several conservation strategies published in research articles as well as patents are analyzed, and the advantages and disadvantages of each technique used are discussed. Another important issue during conservation processes is the stress to which yeasts are subjected at the time of preservation (mainly oxidative stress). There is little published information on the subject for non‐Saccharomyces yeast, but it is a fundamental point to consider when designing a preservation strategy.

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Section: Available Techniques For Preservation Of Non‐saccharomyces Y...mentioning

confidence: 99%

Preservation of non‐Saccharomyces yeasts: Current technologies and challenges

Casas-Godoy

Arellano‐Plaza

Kirchmayr

et al. 2021

Comp Rev Food Sci Food Safe

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“…Concerning the genus Malassezia spp., their low in vitro viability represents the main obstacle for retrospective and prospective studies, as reported by several authors. 1,6,7 Thus, the development of an efficient methodology for the preservation of zygomycetes and Malassezia spp. is of great importance for the development of prospective studies with these microorganisms.…”

Section: Introductionmentioning

confidence: 99%

“…These characteristics make them more vulnerable to mechanical damages, including those caused by ice crystals. Concerning the genus Malassezia spp., their low in vitro viability represents the main obstacle for retrospective and prospective studies, as reported by several authors 1,6,7 . Thus, the development of an efficient methodology for the preservation of zygomycetes and Malassezia spp.…”

Section: Introductionmentioning

confidence: 99%

Glucose and lactose as cryoprotectants for fungal strains immobilised in sodium alginate: an emphasis on the conservation of the zygomycetes Rhizopus and Mucor

Rocha

Lima

Brilhante

et al. 2012

Mycoses

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This research aimed at investigating the cryoprotectant action of glucose and lactose on strains of Malassezia spp. and zygomycetes immobilised in sodium alginate. Twelve strains of Malassezia spp. (nine M. furfur, two M. globosa and one M. sympodialis) and 12 zygomycetes (five Rhizopus oryzae and seven Mucor hiemales) were immobilised in sodium alginate, within plastic beads, maintained in appropriate media containing glucose and lactose at concentrations of 9% and 23% and preserved at temperatures of -20 and -80 °C. Strain viability was evaluated from 15 to 270 days of storage, through the observation of macro-micromorphologic characteristics. The Malassezia spp. strains were only viable until 90 days of storage, whereas for zygomycetes, viable strains were observed until after 270 days of storage at -80 °C, in the media containing 23% glucose or lactose. The use of 23% glucose or lactose at -80 °C in a sodium alginate cell immobilisation system is efficient for cryopreserving zygomycetes. This research creates perspectives for the use of glucose and lactose in sodium alginate cell immobilisation systems for the preservation of fungi with low viability.

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