Cheese whey as alternative growth and protective medium for Rhizobium loti cells

ESTRELLA, MARÍA J; PIECKENSTAIN, FERNANDO L; MARINA, MARÍA; DIAZ, LUIS; RUIZ, OSCAR A

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Springer Berlin / Heidelberg

Lugar: Berlín; Año: 2004 vol. 31 p. 122 - 126

1367-5435

In this work, cheese whey (CW)-based growth medium efficiently protects Rhizobium loti cells during freezing and desiccation and can withstand their growth in a way similar to that of traditional mannitol-based medium (YEM). The CW-based medium improved viability when used as medium for re-suspending cell pellets kept at -20ºC and -80°C and allowed a survival over 90%. Moreover, bacterial pellets obtained from cells grown in a CW-based medium withstand desiccation better than cells grown in YEM. Survival is over 60% after 30 days at 4ºC. No differences were observed in nodulation efficiency between YEM and CW-grown cells. Fast Protein Liquid Chromatography (FPLC) protocols are presented for total protein profile analyses of sweet and acid cheese whey.