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Frozen storage (—20° and —80°C) of soybean Bradyrhizobium cell suspensions
Author(s) -
Allievi L.,
Salardi C.
Publication year - 1993
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1993.tb01395.x
Subject(s) - skimmed milk , bradyrhizobium japonicum , rhizobia , bradyrhizobium , microbial inoculant , food science , infectivity , legume , biology , chemistry , rhizobiaceae , botany , bacteria , inoculation , horticulture , rhizobium , nitrogen fixation , symbiosis , virus , genetics , virology
Liquid cultures of Bradyrhizobium japonicum were added in a 1:1 ratio to 20% aqueous skim milk, or centrifuged and the cells resuspended in 10% skim milk. The suspensions were stored at —20° or —80°C for 7 months and cell survival assessed. At —20°C, there was a decrease in the viable count of about two logs in liquid culture whilst for cells resuspended in 10% skim milk the decrease was limited to one log. The temperature of —80°C was found to be in itself protective and the surviving rhizobial cells maintained their infectivity and effectiveness. Thus appropriate freezing conditions provide a suitable method to store soybean rhizobia cells prior to preparing the legume inoculant.