Cheese whey: an alternative growth and protective medium for Rhizobium loti cells View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2004-03-30

AUTHORS

M. J. Estrella, F. L. Pieckenstain, M. Marina, L. E. Díaz, O. A. Ruiz

ABSTRACT

Cheese whey (CW)-based growth medium efficiently protects Rhizobium loti cells during freezing and desiccation and can maintain their growth in a manner similar to that of traditional mannitol-based medium (YEM). The cheese-whey-based medium (CW) improved viability when used to re-suspend cell pellets kept at −20 °C and −80 °C and resulted in the survival of over 90% of the cells. Moreover, bacterial pellets obtained from cells grown in CW withstand desiccation better than cells grown in YEM. Survival was over 60% after 30 days at 4 °C. No differences were observed in nodulation efficiency between YEM-grown and CW-grown cells. Fast protein liquid chromatography (FPLC) protocols are presented for total protein profile analyses of sweet and acid cheese whey. More... »

PAGES

122-126

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s10295-004-0124-y

DOI

http://dx.doi.org/10.1007/s10295-004-0124-y

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1048421287

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/15052419


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