Abstract
The relative stability of the biological properties of three encapsulated strains of Staphylococcus aureus was compared after preservation for 1 year in two different vehicles, 10% glycerol and 15% honey and at two different temperatures, −30 and −80 °C. A third method of preservation was by lyophilization in 10% skim-milk plus 0.1% glutamic acid and 2% honey. Comparison with control stock cultures maintained by bimonthly subcultivation on brain heart infusion (BHI) agar slants indicated that viability of the organisms was best preserved in 15% honey. When freezing and freeze-drying were compared, superiority was achieved by the latter. Quantitative activities of acid phosphatase, DNase, and coagulase remained constant in all subcultures. Also, while no loss of virulence for mice was observed with these methods, some did occur with the stock subcultures on BHI agar slants. Concerning relative salt tolerance of the strains in these preparations, the lyophilized organisms surpassed the frozen ones. However, when lyophilizing time was prolonged, yellow pigmentation corresponding to β-carotene decreased. Finally, both frozen and lyophilized organisms maintained stable characteristics of growth type in serum-soft agar.
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