TABLE 1.
Bacterial growth of fresh and stored microbiotaa
| Preservation method |
Condition | No. of log 16S rRNA gene copies ml−1 |
|||||||
|---|---|---|---|---|---|---|---|---|---|
| plankM_F1 |
sessM_F1 |
plankM_F2 |
sessM_F2 |
||||||
| 0h | 24h | 0h | 24h | 0h | 24h | 0h | 24h | ||
| Cryopreservation | Fresh | 7.5 | 9.3 ± 0.1 | 7.0 | 9.5 ± 0.0 | 8.0 | 9.3 ± 0.1 | 7.3 | 9.3 ± 0.0 |
| 9 months | 7.5 | 9.5 ± 0.0 | 7.2 | 9.7 ± 0.0 | 7.9 | 9.3 ± 0.1 | 7.5 | 9.4 ± 0.0 | |
| Lyophilization | Fresh | 7.5 | 9.3 ± 0.1 | 7.1 | 9.5 ± 0.1 | 7.8 | 9.1 ± 0.0 | 7.2 | 9.3 ± 0.1 |
| 9 months | 7.4 | 9.3 ± 0.1 | 6.9 | 9.5 ± 0.1 | 7.7 | 9.5 ± 0.1 | 7.0 | 9.2 ± 0.1 | |
a
Total numbers of log 16S rRNA gene copies ml−1 after inoculation (0 h) and after 24 h of batch fermentation of planktonic and sessile microbiota (plankM and sessM, respectively) are reported. Data represent means and standard deviations of results from three replicates obtained from fermentation F1 and F2.