Abstract
Spin-echo NMR studies showed that lyophilized yeast cells contain isolated mobile water (IMW), whose content varied from 0.25% (of the dry weight of cells) in lyophilized exponential-phase yeast cells to 3.8% in lyophilized lag-phase and stationary-phase yeast cells. The viability rate of yeast cells varied from 20% in a lyophilized preparation of exponential-phase cells to 86% in a lyophilized preparation of early-stationary-phase cells. In a lyophilized preparation of yeast cells grown in a chemostat mode at a constant specific rate, the content of IMW depended on the growth-limiting factor, being minimal in the case of growth limitation by the carbon source. In the latter case, the viability of cells was also minimal. The data obtained show that there is a correlation between the IMW content and the viability of yeast cells in lyophilized preparations.
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Shkidchenko, A.N., Nikitin, V.A. Correlation between the Cellular Content of Mobile Water and the Viability of Lyophilized Yeast Cells. Microbiology 73, 431–434 (2004). https://doi.org/10.1023/B:MICI.0000036989.20208.7c
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DOI: https://doi.org/10.1023/B:MICI.0000036989.20208.7c