TABLE 2.
Effect of different lyoprotectants on the survival of P. putida KT2440 upon lyophilization
| Compound | Concn (μM [or %]) | Characteristic | Mean BSR (SD) |
|---|---|---|---|
| Lactose | 0.20 | Disaccharide | 80.35 (1.63) |
| Maltose | 0.20 | Disaccharide | 83.73 (1.18) |
| Sucrose | 0.20 | Disaccharide | 78.03 (2.16) |
| Trehalose | 0.13 | Disaccharide | 83.72 (1.51) |
| Fructose | 0.20 | Monosaccharide | 65.32 (5.79) |
| Galactose | 0.20 | Monosaccharide | 69.80 (3.83) |
| Glucose | 0.20 | Monosaccharide | 67.80 (2.11) |
| Manose | 0.20 | Monosaccharide | 71.68 (1.70) |
| Manitol | 0.20 | Polyalcohol | 42.34 (6.76) |
| Myoinositol | 0.27 (5%) | Polyalcohol | 27.92 (4.77) |
| Sorbitol | 0.27 | Polyalcohol | 61.69 (1.31) |
| Citrate | 0.25 | Tricarboxylic acid | 41.82 (5.39) |
| Betaine | 0.2 | Amino acid | 38.33 (6.20) |
| Glycine | 0.2 | Amino acid | 23.23 (4.89) |
| Lysine | 0.2 | Amino acid | 30.92 (1.08) |
| Proline | 0.2 | Amino acid | 40.04 (4.77) |
| LB medium | Complex mixture | 56.04 (5.81) | |
| Skimmed milk | (20%) | Complex mixture | 67.01 (1.83) |
a
The BSR is the ratio (log CFU/ml after freeze-dry/log CFU/ml before freeze-dry) × 100. Each value represents the average of five independent determinations.