Cheese whey: an alternative growth and protective medium for Rhizobium loti cells.
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 -20 degrees C and -80 degrees C 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 4 degrees C. 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.
Estrella
M J
MJ
Instituto de Investigaciones Biotecnológicas-Instituto Tecnológico de Chascomús (IIB-INTECh), Universidad Nacional de General San Martín-Consejo Nacional de Investigaciones Científicas y Técnicas (UNSAM-CONICET), Chascomús, Buenos Aires, Argentina.
Pieckenstain
F L
FL
Marina
M
M
Díaz
L E
LE
Ruiz
O A
OA
D002611:Cheese / Q000032:analysis / Q000382:microbiology*; D003890:Desiccation; D005285:Fermentation; D005516:Food Microbiology; D000070116:Lotus / Q000382:microbiology; D008894:Milk Proteins / Q000032:analysis / Q000737:chemistry / Q000378:metabolism*; D012231:Rhizobium / Q000254:growth & development* / Q000502:physiology; D000067816:Whey Proteins
D008894:Milk Proteins; D000067816:Whey Proteins