PRELIMINARY STUDIES REGARDING THE BEHAVIOUR OF SELECTED STREPTOMYCES STRAINS AS XYLANASES PRODUCERS PRESERVED BY LYOPHILIZATION

  • GIGI COMAN
    “DUNAREA DE JOS” UNIVERSITY, FACULTY OF FOOD SCIENCE AND ENGINEERING, BIOENGINEERING IN FOOD INDUSTRY DEPARTMENT, 111 DOMNEASCA STREET, 800201, GALAŢI, ROMANIA
    GICOMAN@UGAL.RO
  • MARIANA RADVAN
    “DUNAREA DE JOS” UNIVERSITY, FACULTY OF FOOD SCIENCE AND ENGINEERING, BIOENGINEERING IN FOOD INDUSTRY DEPARTMENT, 111 DOMNEASCA STREET, 800201, GALAŢI, ROMANIA

Abstract

Lyophilization is an effective method for conservation of most bacteria and fungi started cultures. Through the combination of low pressures and low temperatures, the water has been removed until residual moisture of 1 - 3%. The aim of this study was to evaluate the behavior and stability of lyophilizated selected Streptomices sp. strains, selected by for xylanases producing, included in the collection of micro-organisms Bioaliment Research Platform (acronym MIUG). Behavior of freeze-dried cultures after reactivation varies depending on the nature and concentration of protective agents during lyophilization.

Cuvinte cheie

Streptomyces sp. xylanases lyophilization conservation stock cultures collection of micro-organisms