Skim milk enhances the preservation of thawed - 80 °C bacterial stocks

William L. Cody, James W. Wilson, David R. Hendrixson, Kevin S. McIver, Kayla E. Hagman, C. M. Ott, Cheryl Nickerson, Michael J. Schurr

Research output: Contribution to journalArticle

22 Scopus citations

Abstract

The results from bacterial strain recovery efforts following hurricanes Katrina and Rita are reported. Over 90% of strains frozen in 10% skim milk were recovered whereas various recovery rates were observed for glycerol-stored stocks (56% and 94% of Escherichia coli, depending upon the laboratory). These observations led to a viability comparison of Streptococcus pyogenes, Campylobacter jejuni, Borrelia burgdorferi, Salmonella enterica subsp. Typhimurium, Pseudomonas aeruginosa and E. coli strains stored in glycerol or skim milk. In all bacteria examined, 10% skim milk resulted in significantly longer viability after thawing than 15% glycerol solutions currently used in most laboratories.

Original languageEnglish (US)
Pages (from-to)135-138
Number of pages4
JournalJournal of Microbiological Methods
Volume75
Issue number1
DOIs
Publication statusPublished - Sep 2008

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Keywords

  • Bacterial strain
  • Cryopreservation
  • Glycerol
  • Skim milk

ASJC Scopus subject areas

  • Biotechnology
  • Applied Microbiology and Biotechnology
  • Microbiology

Cite this

Cody, W. L., Wilson, J. W., Hendrixson, D. R., McIver, K. S., Hagman, K. E., Ott, C. M., ... Schurr, M. J. (2008). Skim milk enhances the preservation of thawed - 80 °C bacterial stocks. Journal of Microbiological Methods, 75(1), 135-138. https://doi.org/10.1016/j.mimet.2008.05.006