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Viability of Hanseniaspora uvarum yeast preserved by lyophilization and cryopreservation
Author(s) -
Arruda Moura Pietrowski Giovana,
Grochoski Mayara,
Sartori Gabriela Felkl,
Gomes Tatiane Aparecida,
Wosiacki Gilvan,
Nogueira Alessandro
Publication year - 2015
Publication title -
yeast
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.923
H-Index - 102
eISSN - 1097-0061
pISSN - 0749-503X
DOI - 10.1002/yea.3079
Subject(s) - cryopreservation , biology , strain (injury) , fermentation , yeast , food science , wine , freeze drying , microbiology and biotechnology , chromatography , biochemistry , chemistry , anatomy , embryo
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). Copyright © 2015 John Wiley & Sons, Ltd.