When we incubate Bacteria in submerged fermentation for extracellular protease production and then collect supernatant as crude enzyme, can we keep this supernatant in refrigerator or freezer before protease assay? if we can, how long can we keep it in refrigerator or freezer? between refrigerator and freezer which one is better for this purpose?
My suggestion is Supernatent obtained from incubation of bacteria by submerged fermentation which contains crude enzyme, must preserve in freezer at -4 degree celcious upto only one week, when time spent more then supernatent loses bioactive compound and then proposed protease activity is not reached.
Your best bet would be to freeze the supernatant very quickly and store it at the coldest available temperature, if you can't process it immediately.
Yes, you can store the supernatant containing the crude enzyme in a refrigerator or freezer before protease assay. Storing the enzyme in these conditions will help to preserve the enzymatic activity for a longer time.
In general, storing the enzyme at 4°C in the refrigerator can help to maintain its activity for several days, typically up to a week. However, if you need to store the enzyme for a longer period, freezing at -20°C or -80°C is recommended. When stored in the freezer, the enzyme activity can be maintained for several months, sometimes up to a year, depending on the stability of the enzyme.
Between the two, freezing the enzyme in a freezer is better for long-term storage, as it can better preserve the enzymatic activity for an extended period. However, keep in mind that freezing and thawing the enzyme repeatedly can lead to a loss of activity over time. It is therefore advisable to divide the crude enzyme into smaller aliquots to avoid repeated freezing and thawing of the same batch.
Dear Mehrdad,
The best option is -70°C freezer. It doesn't matter how long you wanna store your samples.
- Badges
- Science method