The Preparation of Dried Cultures

Tracing Ancestors and Relatives of Escherichia coli B, and the Derivation of B Strains REL606 and BL21(DE3)

“…Hershey et al 50 described good practice when they stated, "Both the phages and the bacterial culture are pure lines stored in the desiccated state, the culture being recovered from this source at weekly intervals" (where desiccated state refers to lyophilized samples used for preserving strains since at least 1914). 63 However, until reliable storage of frozen cultures in ultralow-temperature freezers became readily available in working laboratories, strains were typically maintained either by serial subculturing on agar slants (where a streaked culture is grown overnight and then stored in the refrigerator) or by long-term storage in sealed agar stabs at room temperature. Cultures on slants do not survive long-term storage, so subcultures on fresh slants were typically made every month or two.…”

Alternative Drying Processes for the Industrial Preservation of Lactic Acid Starter Cultures

“…The inactivation mechanisms of these two different groups act differently on the cell (14). Among these processes, spray drying is the most extensively investigated since the pioneering work of Rogers in 1914 (15). This may be due to its industrial establishment as a predominant processing tool used in the dairy industry, rapidity of drying, and continuous production capability which is very useful for the drying of a large amount of starter cultures.…”

Spray‐drying for the production of dried cultures

“…The SD of micro‐organisms dates back to the work of Rogers (1914) in the preparation of dried milk cultures of lactic acid bacteria (LAB). Since then, much research has been performed on preparing stable spray‐dried cultures of bacteria and yeast (Teixeira et al.…”