2011/12/01 by M. B. Kupletskaya, А. И. Нетрусов, A. I. Netrusov
Biochemistry, Genetics and Molecular Biology · Engineering · Nursing · #Biofuel production and bioconversion #Enzyme Production and Characterization #Microbial Metabolites in Food Biotechnology
paper · doi:10.1134/s0026261711060129
crossref issued 2011/12/01 · crossref published 2011/12/01 · crossref published-print 2011/12/01 · openalex publication_date 2011/12/01 · crossref published-online 2011/12/02 · crossref created 2011/12/02 · openalex created_date 2025/10/10 · crossref deposited 2026/03/29 · crossref indexed 2026/07/31 · openalex updated_date 2026/08/04
The viability of lyophilized microorganisms belonging to different physiological groups was determined after 50-year storage at 2–4°C. During this period, the number of viable cells gradually decreased, in some cases, by 2–3 orders of magnitude. However, after 50-year storage, the ampoules contained considerable amounts of viable cells (in many cultures, 10 6 –10 9 cells) that were quite sufficient for the culture maintenance. All the studied lyophilized microorganisms (pro- and eukaryotes) retained their viability after 50-year storage, a longer period than those known in literature.