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 A. Nickerson, Michael J. Schurr

Research output: Contribution to journalArticle

25 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
StatePublished - Sep 1 2008

Keywords

  • Bacterial strain
  • Cryopreservation
  • Glycerol
  • Skim milk

ASJC Scopus subject areas

  • Microbiology
  • Molecular Biology
  • Microbiology (medical)

Fingerprint Dive into the research topics of 'Skim milk enhances the preservation of thawed - 80 °C bacterial stocks'. Together they form a unique fingerprint.

  • Cite this

    Cody, W. L., Wilson, J. W., Hendrixson, D. R., McIver, K. S., Hagman, K. E., Ott, C. M., Nickerson, C. A., & 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