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FREEZE‐DRYING OF ALGAE: CHLOROPHYTA AND CHRYSOPHYTA 1
Author(s) -
McGrath Marian Sharp,
Daggett PierreMarc,
Dilworth Sonya
Publication year - 1978
Publication title -
journal of phycology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.85
H-Index - 127
eISSN - 1529-8817
pISSN - 0022-3646
DOI - 10.1111/j.1529-8817.1978.tb02480.x
Subject(s) - biology , chlorophyta , chlorella , sucrose , algae , chlamydomonas , skimmed milk , scenedesmus , food science , strain (injury) , botany , green algae , freeze drying , chlorella vulgaris , biochemistry , chromatography , chemistry , anatomy , gene , mutant
Thirty‐nine of 106 algal strains tested were successfully lyophilized using at least one of the following as suspending agents: 20% (w/v) skim milk, 12% (w/v) sucrose, 100% lamb serum and 100% horse serum. The majority of the Chlorella and Scenedesmus strains tested (27/40) were amenable to freeze‐drying. Much less success (3/18) occurred with the Chlamydomonas strains tested. At least one strain of Ankistrodesmus, Bracteacoccus, Characium, Trebouxia, Haematococcus, Coccomyxa, Interfilum, Hormidium and Nephrodiella were also recovered. More strains were recovered with 20% skim milk as the protective agent than with 12% sucrose; however, 12% sucrose generally provided higher yields. Freeze‐drying appears to be an effective method of preservation far some algal strains .