Document Detail

Cheese whey: an alternative growth and protective medium for Rhizobium loti cells.
MedLine Citation:
PMID:  15052419     Owner:  NLM     Status:  MEDLINE    
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 degrees C and -80 degrees 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 degrees 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.
M J Estrella; F L Pieckenstain; M Marina; L E Díaz; O A Ruiz
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2004-03-30
Journal Detail:
Title:  Journal of industrial microbiology & biotechnology     Volume:  31     ISSN:  1367-5435     ISO Abbreviation:  J. Ind. Microbiol. Biotechnol.     Publication Date:  2004 Mar 
Date Detail:
Created Date:  2004-07-19     Completed Date:  2004-08-30     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  9705544     Medline TA:  J Ind Microbiol Biotechnol     Country:  England    
Other Details:
Languages:  eng     Pagination:  122-6     Citation Subset:  IM    
Instituto de Investigaciones Biotecnológicas-Instituto Tecnológico de Chascomús (IIB-INTECh), Universidad Nacional de General San Martín-Consejo Nacional de Investigaciones Científicas y Técnicas (UNSAM-CONICET), Chascomús, Buenos Aires, Argentina.
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MeSH Terms
Cheese / analysis,  microbiology*
Food Microbiology*
Lotus / microbiology
Milk Proteins / analysis,  chemistry,  metabolism*
Rhizobium / growth & development*,  physiology
Reg. No./Substance:
0/Milk Proteins; 0/whey protein

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