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Effect of Lyoprotective Agents on the Preservation of Survival of a Bacillus cereus Strain PBG in the Freeze-Drying Process

Lyophilization is a widely employed long-term preservation method in which the bacterial survival rate largely depends on the cryoprotectant used. Bacillus cereus strain PBC was selected for its ability to thrive in environments contaminated with arsenic, lead, and cadmium, tolerate 500 ppm of free...

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Autores principales: Farfan Pajuelo, Diana Galeska, Carpio Mamani, Milena, Maraza Choque, Gisela July, Chachaque Callo, Dina Mayumi, Cáceda Quiroz, César Julio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10673073/
https://www.ncbi.nlm.nih.gov/pubmed/38004717
http://dx.doi.org/10.3390/microorganisms11112705
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author Farfan Pajuelo, Diana Galeska
Carpio Mamani, Milena
Maraza Choque, Gisela July
Chachaque Callo, Dina Mayumi
Cáceda Quiroz, César Julio
author_facet Farfan Pajuelo, Diana Galeska
Carpio Mamani, Milena
Maraza Choque, Gisela July
Chachaque Callo, Dina Mayumi
Cáceda Quiroz, César Julio
author_sort Farfan Pajuelo, Diana Galeska
collection PubMed
description Lyophilization is a widely employed long-term preservation method in which the bacterial survival rate largely depends on the cryoprotectant used. Bacillus cereus strain PBC was selected for its ability to thrive in environments contaminated with arsenic, lead, and cadmium, tolerate 500 ppm of free cyanide, and the presence of genes such as ars, cad, ppa, dap, among others, associated with the bioremediation of toxic compounds and enterotoxins (nheA, nheB, nheC). Following lyophilization, the survival rates for Mannitol 2.5%, Mannitol 10%, and Glucose 1% were 98.02%, 97.12%, and 96.30%, respectively, with the rates being lower than 95% for other sugars. However, during storage, for the same sugars, the survival rates were 78.71%, 97.12%, and 99.97%, respectively. In the cake morphology, it was found that the lyophilized morphology showed no relationship with bacterial survival rate. The best cryoprotectant for the PBC strain was 1% glucose since it maintained constant and elevated bacterial growth rates during storage, ensuring that the unique characteristics of the bacterium were preserved over time. These findings hold significant implications for research as they report a new Bacillus cereus strain with the potential to be utilized in bioremediation processes.
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spelling pubmed-106730732023-11-04 Effect of Lyoprotective Agents on the Preservation of Survival of a Bacillus cereus Strain PBG in the Freeze-Drying Process Farfan Pajuelo, Diana Galeska Carpio Mamani, Milena Maraza Choque, Gisela July Chachaque Callo, Dina Mayumi Cáceda Quiroz, César Julio Microorganisms Article Lyophilization is a widely employed long-term preservation method in which the bacterial survival rate largely depends on the cryoprotectant used. Bacillus cereus strain PBC was selected for its ability to thrive in environments contaminated with arsenic, lead, and cadmium, tolerate 500 ppm of free cyanide, and the presence of genes such as ars, cad, ppa, dap, among others, associated with the bioremediation of toxic compounds and enterotoxins (nheA, nheB, nheC). Following lyophilization, the survival rates for Mannitol 2.5%, Mannitol 10%, and Glucose 1% were 98.02%, 97.12%, and 96.30%, respectively, with the rates being lower than 95% for other sugars. However, during storage, for the same sugars, the survival rates were 78.71%, 97.12%, and 99.97%, respectively. In the cake morphology, it was found that the lyophilized morphology showed no relationship with bacterial survival rate. The best cryoprotectant for the PBC strain was 1% glucose since it maintained constant and elevated bacterial growth rates during storage, ensuring that the unique characteristics of the bacterium were preserved over time. These findings hold significant implications for research as they report a new Bacillus cereus strain with the potential to be utilized in bioremediation processes. MDPI 2023-11-04 /pmc/articles/PMC10673073/ /pubmed/38004717 http://dx.doi.org/10.3390/microorganisms11112705 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Farfan Pajuelo, Diana Galeska
Carpio Mamani, Milena
Maraza Choque, Gisela July
Chachaque Callo, Dina Mayumi
Cáceda Quiroz, César Julio
Effect of Lyoprotective Agents on the Preservation of Survival of a Bacillus cereus Strain PBG in the Freeze-Drying Process
title Effect of Lyoprotective Agents on the Preservation of Survival of a Bacillus cereus Strain PBG in the Freeze-Drying Process
title_full Effect of Lyoprotective Agents on the Preservation of Survival of a Bacillus cereus Strain PBG in the Freeze-Drying Process
title_fullStr Effect of Lyoprotective Agents on the Preservation of Survival of a Bacillus cereus Strain PBG in the Freeze-Drying Process
title_full_unstemmed Effect of Lyoprotective Agents on the Preservation of Survival of a Bacillus cereus Strain PBG in the Freeze-Drying Process
title_short Effect of Lyoprotective Agents on the Preservation of Survival of a Bacillus cereus Strain PBG in the Freeze-Drying Process
title_sort effect of lyoprotective agents on the preservation of survival of a bacillus cereus strain pbg in the freeze-drying process
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10673073/
https://www.ncbi.nlm.nih.gov/pubmed/38004717
http://dx.doi.org/10.3390/microorganisms11112705
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