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Viability of Agaricus blazei after long-term cryopreservation

2011; BioMed Central; Volume: 62; Issue: 2 Linguagem: Inglês

10.1007/s13213-011-0368-5

1869-2044

Nelson Barros Colauto, Fábio Aparecido Cordeiro, Kassia Vanessa Navarro Geromini, Tatiana Gomes de Lima, Ana Daniela Lopes, Renato Alessandro Ribeiro Nunes, Fernando de Brito Roratto, Henrique Susumu Tanaka, Lienine Luiz Zaghi, Giani Andréa Linde,

Mycorrhizal Fungi and Plant Interactions

Agaricus blazei is a basidiomycete of medicinal and gastronomic importance, but few publications have appeared on preservation. We have evaluated A. blazei cryopreservation at −70°C using different cryoprotectants and freezing protocols. Malt extract agar disks containing grown mycelia were transferred to cryotubes containing different cryoprotective solutions. Freezing protocols were from 25°C to: (1) 4°C for 30 min and then to −70°C or (2) directly to −70°C. The results demonstrate that it is the cryoprotective agent—and not the freezing protocol—which was the most important variable for maintaining mycelial viability after cryopreservation. Long-term cryopreservation (4 years) was effective when saccharose or glucose was used as cryoprotectant regardless of the freezing protocol, dimethyl sulfoxide was effective when a slow freezing protocol was used, and glycerol, polyethylene glycol, and malt extract were ineffective as cryoprotectants regardless of the freezing protocol. All of the cryoprotectants tested were effective for the short-term cryopreservation (1 year) of A. blazei, with the exception of malt extract.