Viabilidade de leveduras durante o processo de liofilização utilizando diferentes crioprotetores
The importance of maintenance and upkeep of yeasts using methods to ensure the preservation of the yeast in laboratories and research centers, has been studied over time. Although there is few studies on various long-term preservation processes to ensure adequate preservation, some factors must be o...
| Autor principal: | Santos, Débora Mota dos |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/16750 |
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| Resumo: |
The importance of maintenance and upkeep of yeasts using methods to ensure the preservation of the yeast in laboratories and research centers, has been studied over time. Although there is few studies on various long-term preservation processes to ensure adequate preservation, some factors must be observed to obtain good results, as the choice of initial culture growth medium, the reactivation, the prefreezing and cryoprotectant type. The present study aimed to verify the influence of various cryoprotectant, area and viability of strains of Hanseniaspora guilliermondii, applying the method of freeze-drying with added lactose, mannitol and skimmed milk powder before freezing step. In this way, the strain was evaluated against the count, in your macro and microscopic morphology and fermentation in the Apple must, before, during and after the freeze-drying process steps. The results of the boards count showed cell loss in step of freezing, freeze-drying and storage of 6 months, revealing that the initial count of 2,7 x 109 ufc.mL-1, decreased to 7 x 102 ufc.mL-1, 4 x 102 ufc.mL-1, 1,3 x 102 ufc.mL-1 e 2,5 x 10 ufc.mL-1, respectively with lactose, mannitol, skimmed-milk powder and without cryoprotectant. The results of the macro and microscopic features of Hanseniaspora guilliermondii colonies, showed no morphological changes during the freeze-drying process steps. In fermentative capacity, using as a parameter the 6, 74 speed gCO2. L-1, in a time of 2, 29 days, was checked in step of freezing an increase in maximum speed in the shortest time in all, area. In freeze-drying, protected by lactose and strains without cryoprotectant increased their speed and decreased the time to achieve it and with the skimmed-milk powder showed fall at full speed, but in the shortest time. After 6 months of conservation there was only protected strains fermentation with lactose and mannitol. These results demonstrate that, area used in freeze drying, guarantee the stability of macro and microscopic features of h. guilliermondii, decrease in scores in all stages of the process and in storage and changes in fermentative capacity of cepa. |
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