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Cryopreservation of Haemophilus bacteria.

Author(s) : VYSEKANTSEV I. P., TARASOVA O. F.

Type of article: Article

Summary

Damage and death of haemophilic bacteria by freezing may occur due to thermal shock, osmotic shock, high salt concentrations, and a change in pH of the suspension medium. The initial concentration of bacterial cells affects the viability of haemophilic microorganisms suspended in a 0.14 M sodium chloride solution. Single-step cooling to -196 deg C at a rate of 400 deg C/min using a beef-extract broth as cryopreservation medium appeared to be the most effective method of cryopreservation of haemophilic bacteria.

Details

  • Original title: Cryopreservation of Haemophilus bacteria.
  • Record ID : 1994-0572
  • Languages: English
  • Source: Probl. Cryobiol. - n. 4
  • Publication date: 1992
  • Document available for consultation in the library of the IIR headquarters only.

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