Hi All,
I have a very particular question, I used to use skim milk powder as a cryoprotectant for lactobacilli that would face freeze-drying, (skim milk would give the best viability). However, in Australia, if we want to register a product as organic it is necessary to provide a certificate of origin for all bulk agents. Unfortunately, Oxoid put out of the market the analytical-grade skim milk and I can't use any other milk that is not manufactured in Australia/New Zealand. Does anyone have an idea what other options are for lactobacilli cryoprotectants?
Thank you so much
Art
Check https://www.researchgate.net/publication/268039730_Impact_of_different_cryoprotectants_on_the_survival_of_freeze-dried_Lactobacillus_rhamnosus_and_Lactobacillus_caseiparacasei_during_long-term_storage
Also check https://www.researchgate.net/post/Cryoprotective-agents-for-probiotic-lyophilization-can-anyone-help
We use in the laboratory a 15% solution of sucrose (w/v) in phosphate buffer (60 mM, pH 6.5) to lyophilize vaginal lactobacilli. One year after lyophilization, the number of living bacteria is 90-93% of the initial value. We have a very ancient lyophilization device, and the vaginal lactobacilli themselves are sensitive to adverse effects. The idea was taken from here: https://doi.org/10.1016/j.cryobiol.2007.06.004
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