INVESTIGADORES
PIECKENSTAIN Fernando Luis
artículos
Título:
Cheese whey, an alternative growth and protective medium for Rhizobium loti cells
Autor/es:
ESTRELLA MJ, FL PIECKENSTAIN, M MARINA, LE DÍAZ & OA RUIZ
Revista:
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY
Editorial:
SpringerLink
Referencias:
Año: 2004 vol. 31 p. 122 - 126
ISSN:
1367-5435
Resumen:
Cheese whey (CW)-based growth medium efficiently protects Rhizobium loti cells during freezing and desiccation and can maintain their growth in a manner similar to that of traditional mannitol-based medium (YEM). The cheese-whey-based medium (CW) improved viability when used to re-suspend cell pellets kept at -20ºC and -80ºC and resulted in the survival of over 90% of the cells. Moreover, bacterial pellets obtained from cells grown in CW withstand desiccation better than cells grown in YEM. Survival was over 60% after 30 days at 4ºC. No differences were observed in nodulation efficiency between YEM-grown and CW-grown cells. Fast protein liquid chromatography (FPLC) protocols are presented for total protein profile analyses of sweet and acid cheese whey.