Influence of spirulina bioactive extracts on the bacteria lyophilization
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2020-02-06 12:42
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BATÎR, Ludmila; DJUR (MAXACOVA), Svetlana; BÎRSA, Maxim; ROŞCA, Mariana. Influence of spirulina bioactive extracts on the bacteria lyophilization. In: Microbial Biotechnology. Ediția 4, 11-12 octombrie 2018, Chișinău. Chișinău, Republica Moldova: Institutul de Microbiologie şi Biotehnologie, 2018, p. 166. ISBN 978-9975-3178-8-7.
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Microbial Biotechnology
Ediția 4, 2018
Conferința "Microbial Biotechnology"
Chișinău, Moldova, 11-12 octombrie 2018

Influence of spirulina bioactive extracts on the bacteria lyophilization


Pag. 166-166

Batîr Ludmila, Djur (Maxacova) Svetlana, Bîrsa Maxim, Roşca Mariana
 
Institutul de Microbiologie şi Biotehnologie
 
Disponibil în IBN: 21 februarie 2019



Teza

The use of protective media in the process of lyophilization of microorganisms has an important function in the preservation for a long time of their characteristic properties during conservation. The polycomponent extracts obtained from spirulina biomass, used as natural preservatives in the lyophilization process of microorganisms, have shown their efficacy depending on the studied strain. In this research, some biotechnologically valuable strains of bacteria, deposited in the National Collection of Nonpathogenic Microorganisms of IMB were selected. The obtained results on the viability of the pseudomonas strains established a stimulatory effect of all tested bioactive extracts, excepting the ethanol extracts with an insignificant decrease of viability (7.6 – 9.3%) after lyophilization. The highest efficiency in the protection of pseudomonas cultures has been shown by the carbohydrate extract from spirulina biomass. Another group of tested bacteria of biotechnological interest was representatives of genus Bacillus. The data obtained on the cultivation of the Bacillus subtilis CNMN-BB-01 in the presence of bioactive extracts before lyophilization, allowed concluding that all extracts had a positive effect. The strain Bacillus cereus var. fluorescence CNMN-BB-07 responded differently to the presence of bioactive extracts in the medium. Thus, its viability before lyophilization with the use of ethanol extracts tended to a nonessential decrease with 4.9% compared to the control sample. Protein-carbohydrate (5%) and carbohydrate extracts (5 and 10%) had a stimulating effect on the viability of this strain. The results obtained after lyophilization demonstrated that the 5% protein extract had the best effect on the viability of Bacillus cereus var. fluorescence CNMN-BB-07, with 7.7% increasing compared to control.