凝胶中细菌的长期存活

IF 1.3 4区生物学 Q4 MICROBIOLOGY

Microbiology Pub Date : 2024-02-07 DOI:10.1134/s0026261723603767

O. A. Galuza, N. E. Kovina, N. A. Korotkov, G. I. El-Registan, Yu. A. Nikolaev

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引用次数: 0

摘要

摘要-研究表明，将乳酸菌固定在有机凝胶（明胶和树胶）中，与对照样本相比，储存 2 个月后，活细胞滴度增加了 2.5-4 倍，而固定在混合成分凝胶（硅烷醇-腐植酸）中，活细胞滴度增加了 1-2 个数量级。在凝胶中储存细菌制剂有望应用于食品工业和农业生物技术。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Long-Term Survival of Bacteria in Gels

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Long-Term Survival of Bacteria in Gels

Abstract—

It was shown that immobilization of lactic acid bacteria into organic gels (gelatin and gum) increased the titers of viable cells after 2 months of storage by 2.5–4 times in comparison to the control sample, and immobilization in gels of mixed composition (silanol-humate) led to their increase by 1–2 orders of magnitude. Storage of bacterial preparations in gels is promising for application in food industry and agrobiotechnologies.

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来源期刊

Microbiology 生物-微生物学

CiteScore

2.40

自引率

13.30%

发文量

审稿时长

6-12 weeks

期刊介绍： Microbiology is an is an international peer reviewed journal that covers a wide range of problems in the areas of fundamental and applied microbiology. The journal publishes experimental and theoretical papers, reviews on modern trends in different fields of microbiological science, and short communications with descriptions of unusual observations. The journal welcomes manuscripts from all countries in the English or Russian language.