The effect of cooling rate, freeze‐drying suspending fluid and culture age on the preservation of Campylobacter pylori

摘要: The effects of freezing rate, suspending fluid and age culture on the ability four strains Campylobacter pylori to survive recover from freeze-drying were examined. Freeze-drying by standard procedures generally resulted in an overall loss viability between 3 7 log units. exact cause poor recovery C. was not established but strain differences detected, with NCTC 11637 (type strain) surviving better than 11638 11639. Recovery poorest growing (NE 26695) notably more erratic. largest occurred at primary drying stage. Losses resulting secondary less marked rate had only a marginal effect recovery. Nineteen different fluids investigated. Overall best results obtained 5% inositol-broth (or horse serum) plus 25% glucose, pH 7.0, which typically about 4 Other factors, such as number viable bacteria before-dry suspension, did have significant survival. We conclude these that can freeze-drying, albeit small numbers, degree is apparently largely dependent.