Keywords
fungi cultures conservation
fungi lyophilization
fungi lyophilization
How to Cite
1.
Ashcar H. Maintenance of Microsporum canis cultures by lyophilization (observation after a period of 20 years). Rev Inst Adolfo Lutz [Internet]. 1973 Dec. 28 [cited 2026 Jun. 23];33(1-2):7-11. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/37038
Abstract
The macroscopic and microscopíc characteristics of MiCTospoTum canis cultures obtained f'rorn preparations which had been lyophilized and stored in the refrigerator (± 4°C) for 20 years, were analysed. The lyophilized cultures showed the same morphological characteristics and pígmentatíon as the original sample. The author believes that lyophilization is a satisfactory method to preserve viability and to prevent degeneration and pleornorphysrn of cultures of Microsporum canis Bodin, 1902, for a very extended period.
References
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2. ATKIN, L.; MOSES, W. & GRAY, P.P. - The preservation of yeast cultures by lyophilization. J. Bact., 57: 575-8, 1949.
3. BRÉCHOT, P.; GUIBERT, L. & CROSON (Mme) ~ La lyophilisation des levedures (Deuxiemc part) , Annls Inst. Pasteur (Paris), 95: 62-72, 1958.
4. CONANT, N.F.; MARTIN, D.S.; SMITH, D.T.; BAKER, R.D. & CALLAWAY, J . L. ~ Manual of clinical mycology. 2nd ed. Phfladelphía, W. B. Saunders, 1946. p. 258.
5. FENNELL, D. I.; RAPER, K. B. & FLICKINGER, M,H. ~ Further investigations on the preservation of mold cultures. MycoZogia, 42: 135-47, 1950.
6. KRAMER, K. ~ Zur Konservierung von SproB- und Sporenpilzen durch Lyophilisation. Zentbl. Bakt. ParasitKde (Abt. ID 127(1): 1-
9, 1972.
7. LEITE, A.S. & ANTUNES, M.M. Conservation par Iyophiltsatíon des champignons agents étiologiques des teignes. C. r. Séanc. .Soc. Biol., 149: 1813-5, 1955 .
8. SMITH, G. - The maíntenance of a culture collection. In: -- An intToduction to industrial mycology. 2nd ed. London, Edward Arnold, 1942. p. 208.
9. SWARTZ, J.H. ~ Elements of medical mycology. New York, Grune & Stratton, 1943. p. 67-70.
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Copyright (c) 1973 Instituto Adolfo Lutz Journal
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