A modified perlite protocol with a mixed dimethyl sulfoxide and trehalose cryoprotectant improves the viability of frozen cultures of ectomycorrhizal basidiomycetes.

Homolka's perlite protocol (HPP) was evaluated for cryopreservation of a wide range of ectomycorrhizal basidiomycete cultures, then a modified perlite protocol (MPP), in which cryoprotectant was added just before freezing rather than during the culturing process, was applied to cryosensitive strains that failed to survive when HPP was used. Further modifications of MPP with various cryoprotectants were explored to improve the cryopreservation of hard-to-preserve strains. The efficacy of HPP was assessed in 111 strains of 38 species of basidiomycetes of various cryosensitivities. After freezing strains using HPP, the viability and colony diameter of the strains were examined after 2 wk, 6 mo, and 1 y of storage at -80 C. Of the 111 strains tested, 91 survived after 1 y of storage with high viability of 80% or more, whereas the remaining 20 strains exhibited low and unstable viability. For those selected cryosensitive strains that did not survive well when HPP was used, MPP was applied with a mixture of cryoprotectants, dimethyl sulfoxide (DMSO), glycerol, and trehalose, at different concentrations and combinations. Toxicity testing of the cryoprotectants in the nonfrozen state revealed that 12% (v/v) glycerol was highly toxic for six strains (four species), whereas DMSO (5% and 10% [v/v]) was less toxic than glycerol. The viability of the cryosensitive strains after freezing demonstrated that DMSO was more efficient than glycerol, and trehalose enhanced the cryoprotective effects of both glycerol and DMSO when MPP was used for cryopreservation. Our comparative analysis of MPP with various combinations and concentrations of cryoprotectants revealed that a mixture of 5% DMSO and 10% trehalose was the most effective cryoprotectant, and that using MPP with this cryoprotectant was applicable to many cryosensitive strains.

Cryopreservation of cryosensitive basidiomycete cultures by application and modification of perlite protocol.

Homolka's perlite protocol (HPP) for cryopreservation of fungal cultures was evaluated in 12 strains (7 species) of cryosensitive basidiomycete cultures maintained in NBRC culture collection by investigating viability, time to recover, and basic morphological study after freezing and storing at -80 degree C for 6 months. The viability of the fungal strains was 60 percent in Phallus hadriani and 100 percent in remaining 11 strains, indicating the efficacy of HPP method for cryopreservation of some cryosensitive basidiomycetes. The HPP method was modified by changing the addition of cryoprotectant (glycerol) from prior precultivation to post precultivation, limiting the cryoprotectant exposure time to 48 hours, and increasing the glycerol concentration from 5 percent to 12 percent. The viability of P. hadriani strain increased from 60 percent to 100 percent with the modified perlite protocol after storage at -80 degree C for 6 months.

Survival of yeasts stored after freeze-drying or liquid-drying.

We investigated the survival mechanisms of freeze-dried or liquid-dried (L-dried) yeast cells in ampoules. Type strains of various yeasts were freeze-dried or L-dried and sealed in ampoules under high vacuum (< 1 Pa) or low vacuum (4.8 x 10(4) Pa), then stored at 37 degrees C (accelerated storage test) for up to 17 weeks. Among strains in each of the genera Saccharomyces, Saccharomycopsis, Debaryomyces, and Pichia, survival rates immediately after freeze-drying varied more widely than those after L-drying. Freeze-dried cells stored at 4.8 x 10(4) Pa had lower survival rates than those stored at < 1 Pa. L-dried cells stored at 4.8 x 10(4) Pa also had lower survival rates than those stored at < 1 Pa, but the decrease in survival was not as marked as in freeze-dried cells. Strains that had high survival rates immediately after freeze-drying tended to have small cells, to be osmotolerant, and to be able to utilize many kinds of carbohydrates. L-dried cells of most Candida strains had stable survival rates regardless of the vacuum pressure. In basidiomycetous yeasts, strains forming extracellular polysaccharides had markedly lower survival.

Survival of freeze-dried bacteria.

The aim of this study was to investigate the survival of freeze-dried bacterial species stored at the International Patent Organism Depository (IPOD) and to elucidate the characteristics affecting survival. Bacterial strains were freeze-dried, sealed in ampoules under a vacuum (<1 Pa), and stored in the dark at 5 degrees C. The survival of a variety of species following storage for up to 20 years was analyzed. The survival of freeze-dried species was analyzed in terms of two stages, freeze-drying and storing. Nonmotile genera showed relatively high survival after freeze-drying. Motile genera with peritrichous flagella showed low survival rates after freeze-drying. Vibrio and Aeromonas, which produce numerous flagella, showed very low survival rates. In Lactobacillus, non-trehalose-fermenting species showed better survival rates after freeze-drying than did fermenting species, and those species with teichoic acid in the cell wall showed lower survival rates during storage than species with teichoic acid in the cell membrane. Human pathogenic species of Corynebacterium, Bacillus, Streptococcus, and Klebsiella showed lower survival rates during storage than nonpathogenic species within the same genus. Among Pseudomonas species, P. chlororaphis, the only species tested that forms levan from sucrose, showed the lowest survival rate during storage in the genus. Survival rates of Gram-negative species during storage tended to be lower than those of Gram-positive species, though Chryseobacterium meningosepticum had stable survival during storage. The conclusion is that smooth cell surfaces (i.e., no flagella) and lack of trehalose outside the cytoplasm improved survival rates after freeze-drying. Because desiccation is important for survival during storage, the presence of extracellular polysaccharides or teichoic acids is disadvantageous for long-term survival. The lower survival rates of freeze-dried Gram-negative bacteria compared with those of Gram-positive bacteria may be attributed to the thinner peptidoglycan layer and the presence of lipopolysaccharides on the cell wall in the former species.

Survival curves for microbial species stored by freeze-drying.

The survival of a variety of species of microorganism following storage for up to 20 years has been analyzed. The organisms were freeze-dried, sealed in ampoules under vacuum (<1 Pa) and stored in the dark at 5 degrees C. The yeast that was tested, Saccharomyces cerevisiae, showed only 8% survival when recovered shortly after freeze-drying, but subsequent loss during storage was the least among all the tested microorganisms. The decrease in the logarithm of survival per year (log survival) was -0.010, which corresponds to a survival rate of 97.7% per year. The Gram-negative bacteria tested, Escherichia coli, Pseudomonas putida, and Enterobacter cloacae, showed 42.6, 33.5, and 50.8% survival shortly after freeze-drying, which was higher than the corresponding survival of S. cerevisiae, but the subsequent loss during storage was greater than S. cerevisiae, the log survival figures being -0.041, -0.058, and -0.073 per year. These values correspond to survival rates of 91.0, 87.5, and 84.5% each year. The Gram-positive bacteria tested, Lactobacillus acidophilus and Enteroccoccus faecium, showed 62.5 and 85.2% survival shortly after freeze-drying, which was even higher than that of the Gram-negative species, and these organisms also showed better survival during storage than Gram-negative bacteria; their log survival rates were -0.018 and -0.016 per year, which corresponded to survival rates of almost 96% per year. Comparison of these results with other published data for different drying conditions suggests that survival during storage is strongly influenced by the degree of vacuum under which the ampoules were sealed. The excellent survival after freeze-drying of each species might be attributable to the high level of desiccation and to sealing under vacuum.