Mikrobiol. Z. 2017; 79(5):3-12. Ukrainian.
doi: https://doi.org/10.15407/microbiolj79.05.003

Influence of Cryopreservation on the Viability and Biological Properties of Lactic Acid Bacteria

Kovalenko N.K., Garmasheva I.L., Livinska O.P., Oleschenko L.T.

Zabolotny Institute of Microbiology and Virology, NAS of Ukraine
154 Akad. Zabolotny Str., Kyiv, 03143, Ukraine

Aims. Study of cryopreservation on viability and biological properties of the probiotic strain Lactobacillus plantarum 337D UKM B-2627, and selection of the most efficient mode of cryopreservation. Methods. The viability of lactobacilli was determined by serial dilution method, lactic acid production – by evaluation of titratable acidity during growth in milk, antibiotic susceptibility- by disc-diffusion method. Results. It is established that viability rate, resistance to antibiotic and lactic acid production are influenced as by the medium composition and the mode of cryopreservation as well. In the majority of cryopreservation modes, the acid-producing capacity of cryopreserved bacteria and its sensitivity to antibiotics were enhanced. Conclusion. Optimum parameters were obtained by using a mixture of bacterial cells with a sucrose-gelatin medium in a ratio of 17 : 3 (v/v) in the freezing mode by immersion in liquid nitrogen and 5 °C/min to -40 °C, then immersion in liquid nitrogen. The cell viability, lactic acid production and antibiotic susceptibility of L. plantarum 337D remained the most stable when using a mixture of bacterial cells in a sucrose-gelatinous medium and MRS in a ratio of 1 : 1 : 2 (v/v) at the freezing rate 40 °C/min.

Key words: lactic acid bacteria, cryopreservation, modes of freezing.

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