title: Viability of Hanseniaspora uvarum yeast preserved by lyophilization and cryopreservation.
abstract: Hanseniaspora yeasts are known to produce volatile compounds that give fruity aromas in wine and fermented fruit. This study aimed to verify the feasibility of the Hanseniaspora uvarum strain that had been isolated and identified during a previous study and preserved by lyophilization and freezing at -80 °C (cryopreservation). This strain was assessed in relation to its macroscopic and microscopic morphology and for its ability to ferment apple must. After having been subjected to lyophilization and cryopreservation, viability was assessed in relation to these characteristics during 12 months of storage. The strain showed stable colonial features and its microscopic appearance was unchanged during all recoveries. The plate count results showed consistency in both processes. Regarding the fermentative capacity, the kinetic results showed 100% viability for the strain subjected to lyophilization, as well as for those preserved at -80 °C. These results demonstrate that the preservation methods used are compatible with the maintenance of the relevant characteristics of the strain for the period of evaluation of this study (12 months).
authors.affiliation: Department of Food, Federal Technological University of Paraná, Ponta Grossa Campus, PR, Brazil.
authors.forename: Giovana
authors.initials: G
authors.lastname: de Arruda Moura Pietrowski
authors.affiliation: Department of Food, Federal Technological University of Paraná, Ponta Grossa Campus, PR, Brazil.
authors.forename: Mayara
authors.initials: M
authors.lastname: Grochoski
authors.affiliation: Department of Food, Federal Technological University of Paraná, Ponta Grossa Campus, PR, Brazil.
authors.forename: Gabriela Felkl
authors.initials: GF
authors.lastname: Sartori
authors.affiliation: Department of Food Science and Technology, State University of Ponta Grossa, PR, Brazil.
authors.forename: Tatiane Aparecida
authors.initials: TA
authors.lastname: Gomes
authors.affiliation: Department of Food Science and Technology, State University of Ponta Grossa, PR, Brazil.
authors.forename: Gilvan
authors.initials: G
authors.lastname: Wosiacki
authors.affiliation: Department of Food Science and Technology, State University of Ponta Grossa, PR, Brazil.
authors.forename: Alessandro
authors.initials: A
authors.lastname: Nogueira
mesh_terms: D015925:Cryopreservation; D005285:Fermentation; D005612:Freeze Drying; D055321:Hanseniaspora / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism; D027845:Malus / Q000378:metabolism / Q000382:microbiology; D050296:Microbial Viability
keywords: Hanseniaspora uvarum; cryopreservation; lyophilization