微生物の凍結と乾燥の機構

概要

論文の詳細を見る
We have studied for many years the mechanism of cell injuries resulting from the freezing and drying of microorganisms. The results obtained show that the rate of cooling affects the freezing pattern and the viability of yeast cells as well as most animal and plant cells ; in a certain temperature range an increase in the rate of cooling causes an increase of intracellular ice formation resulting in cell death. E.coli cells seem to be more resistant to freezing than yeast cells, but the effect of the cooling velocity is similar. In the freeze-drying process, most of that 9% of cellular water which is unfreezable even at temperatures below -20℃ is removed. Cell survival is rapidly reduced in the final stage of freeze-drying when the residual water content is less than the normal unfreezable water content of those cells. It is assumed that unfreezable bound water may play an important role in cell viability.
公益社団法人日本生物工学会の論文
1964-02-15