NGHIÊN CỨU ĐÁNH GIÁ HIỆU QUẢ BẢO QUẢN ĐÔNG KHÔ CHỦNG XẠ KHUẨN STREPTOMYCES PARVULLUS HT19.1 VÀ STREPTOMYCES SP. HT8 CÓ HOẠT TÍNH KHÁNG NẤM GÂY BỆNH THỰC VẬT BẰNG KỸ THUẬT TIỀN XỬ LÝ LẠNH SÂU VÀ SỬ DỤNG CHẤT BẢO VỆ

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Tác giả: Thị Lan Đinh, Thị Tuyến Đỗ

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Thái Nguyên, 2023

Mô tả vật lý: tr.82-88

Bộ sưu tập: Metadata

ID: 339737

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Nhằm nâng cao hiệu quả bảo quản đông khô chủng giống xạ khuẩn, nghiên cứu tập trung đánh giá tỷ lệ sống sót của chủng xạ khuẩn Streptomyces parvullus HT19.1 và chủng xạ khuẩn Streptomyces sp. HT17.8 trong bảo quản đông khô sử dụng kỹ thuật tiền xử lý lạnh sâu và các chất bảo vệ. Kết quả nghiên cứu cho thấy, tỷ lệ sống sót của 2 chủng HT19.1 và HT17.8 trong công thức tiền xử lý mẫu ở nhiệt độ - 80°C, cao hơn ở - 20°C và cao hơn đối chứng không xử lý lạnh sâu, tỷ lệ sống sót đạt 65% với chủng HT19.1 và 69% với chủng HT17.8. Tỷ lệ sống sót của 2 chủng nghiên cứu đạt 59 - 83% khi mẫu vi sinh vật được xử lý lạnh sâu trước đông khô kết hợp với sử dụng các chất bảo vệ, gồm lactose, sucrose, trehalose, skim milk cao hơn có ý nghĩa so với 23 - 26% ở công thức đối chứng. Sử dụng phối hợp các chất bảo vệ gồm: trehalose 10%, skim milk 10%, natri glutamat 1% và NaCl 0,9% kết hợp tiền xử lý lạnh sâu ở - 80°C cho hiệu quả bảo quản tốt nhất, tỷ lệ sống sót đạt 92 - 95%, trong đó mật độ vi sinh vật sau đông khô đạt ≥ 1010 CFU/mL. Chất lượng mẫu vi sinh vật đông khô đảm bảo chất lượng sau 12 tháng bảo quản ở điều kiện nhiệt độ phòng.To improve the efficiency of freeze-drying preservation of strains Streptomyces parvullus HT19.1 and Streptomyces sp. HT17.8, this study focused on evaluating the survival rate in freeze-drying using deep freezing pretreatment technique and protectants of two strains. The results showed that the survival rate of both strains in the sample pretreatment formula at -80°C was higher than at -20°C and higher than the control without deep freezing pretreatment, the survival rate reached 65% with HT19.1 strain and 69% with HT17.8 strain. When the two microorganism strains were deep freezing pretreatment combined with the use of protectants including lactose, sucrose, trehalose, and skim milk, their survival rates were 59 - 83%, which is significantly greater than the control (23 - 26%). Using a combination of protectants including trehalose 10%, skim milk 10%, sodium glutamate 1% and NaCl 0.9% and deep freezing pretreatment at -80°C provided the best protective effect, the survival rates were 92 - 95% and the density of microorganisms after freeze-drying reached ≥ 1010 CFU/mL. The quality of freeze-dried microbial strains after 12 months of preservation at room temperature.

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