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The Influence of Rehydration on the Viability of Dried Micro-Organisms

1959; Microbiology Society; Volume: 21; Issue: 2 Linguagem: Inglês

10.1099/00221287-21-2-295

2059-9323

R. H. Leach, W. J. Scott,

Microbial Inactivation Methods

SUMMARY: Freeze-dried preparations of certain organisms may suffer considerable mortality during reconstitution to the wet state. For Vibrio metchnikovi the mortality was greatly decreased by rehydration with small volumes of water, or with various volumes of relatively concentrated solutions of some solutes. Within certain limits, slow dropwise addition of water resulted in higher viable counts than did rapid addition of the same volume of water. In preliminary tests Mycoplasma mycoides and two coliphages were also affected by the volume of water used for rehydration, but no significant effects were observed with nine other bacteria. Comparisons of rehydration at several temperatures showed greatest destruction at 37° for V. metchnikovi, but at 0° for three other bacteria. The importance of rehydration rates and of exposure to hypotonic solutions is discussed.