INFLUENCE
OF THE LONG-TERM PRESERVATION ON SOME
BIOLOGICAL
FEATURES OF THREE STREPTOMYCETES STRAINS,
PRODUCERS
OF ANTIBIOTIC SUBSTANCES
Lyubomira Yocheva1*, Mariana
Najdenova2, Dilyana Doncheva2 and Stefka
Antonova-Nikolova3
1Institute for Cryobiology and Food Technologies,
53 “Cherni vrah” blvd.,
2National Bank for Industrial Microorganisms and
Cell Cultures, 1113
The influence of long-term preservation in
lyophilized state on the survival, the morphology and antibiotic activity of
three streptomycetes strains Streptomyces galbus (F) subsp. achromogenes 695, Str. albogriseolus 444 and Streptomyces sp. Ò-741 was
studied. It was established that
viability of the strains depended not only on the conditions of lyophilization
but also on the physiological state and strain features of the cultures. The
spores of the strain 695, 444 and T-741 remained viable 13, 21 and 8 years
respectively. At the same time an increase of the polymorphism of the strains
695 and 444 and appearance of new morphological types was observed. The method
of lyophilization was suitable also for long-term storage of antibiotic activity
of the three strains. The activity was retained to 80-90% from initial one.