title: The effect of cooling rate, freeze-drying suspending fluid and culture age on the preservation of Campylobacter pylori.
abstract: The effects of freezing rate, suspending fluid and age of culture on the ability of four strains of Campylobacter pylori to survive and recover from freeze-drying were examined. Freeze-drying by standard procedures generally resulted in an overall loss in viability of between 3 and 7 log units. The exact cause of poor recovery by C. pylori was not established but strain differences were detected, with NCTC 11637 (type strain) surviving better than NCTC 11638 and NCTC 11639. Recovery of the poorest growing strain (NE 26695) was notably more erratic. The largest loss in viability occurred at the primary drying stage. Losses resulting from freezing and secondary drying were less marked and the rate of freezing had only a marginal effect on recovery. Nineteen different freeze-drying suspending fluids were investigated. Overall the best recovery results were obtained with 5% inositol-broth (or horse serum) plus 25% glucose, at pH 7.0, in which loss of viability was typically about 4 log units. Other factors, such as age of culture and number of viable bacteria in the before-dry suspension, did not have a significant effect on survival. We conclude from these results that C. pylori can survive freeze-drying, albeit in small numbers, but the degree of recovery is apparently largely strain dependent.
authors.affiliation: National Collection of Type Cultures, Central Public Health Laboratory, London, UK.
authors.forename: R J
authors.initials: RJ
authors.lastname: Owen
authors.forename: S L
authors.initials: SL
authors.lastname: On
authors.forename: M
authors.initials: M
authors.lastname: Costas
mesh_terms: D002167:Campylobacter; D005612:Freeze Drying; D011309:Preservation, Biological; D013997:Time Factors