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Updated: May 27, 2026
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Rapid Freezing using Sandwich Freezing Device for Good Ultrastructural Preservation of Biological Specimens in Electron Microscopy
Published on: July 19, 2021
[Storage of Oenococcus oeni in liquid nitrogen]
1College of Enology, Northwest A&F University, Yangling 712100, China. duliye@163.com
Wei Sheng Wu Xue Bao = Acta Microbiologica Sinica
|December 1, 2011
Summary
Cryopreservation of Oenococcus oeni was optimized by freezing cells in early stationary phase and thawing at 37°C. This method ensures over 99% viability for Oenococcus oeni stored in liquid nitrogen for 6 months, benefiting culture collections.
Area of Science:
- Microbiology
- Cryobiology
- Food Science
Context:
- Oenococcus oeni is a crucial lactic acid bacterium in winemaking.
- Effective cryopreservation is essential for maintaining viable starter cultures.
- Current preservation methods may impact bacterial viability and functionality.
Purpose:
- To establish an optimized cryopreservation protocol for Oenococcus oeni.
- To determine the key factors influencing cell viability during cryopreservation.
- To ensure long-term stability of Oenococcus oeni cultures.
Summary:
- Investigated cryopreservation parameters including cell age, concentration, freezing rate, thawing temperature, and protective medium.
- Optimal viability was achieved by cryopreserving Oenococcus oeni in the early stationary phase at 10(9) CFU/mL, direct plunge into liquid nitrogen, and thawing at 37°C.
- Achieved >99% cell viability for Oenococcus oeni after 6 months of liquid nitrogen storage.
Impact:
- Provides a reliable and efficient method for cryopreserving Oenococcus oeni.
- Facilitates the long-term storage and accessibility of Oenococcus oeni strains for research and industrial applications.
- Supports the maintenance of microbial culture collections and ensures strain integrity.
