ABSTRACT
During past decades, the industrial application of biotechnologies was characterized by rapid development. Microbiologists, biotechnologists, ecologists, engineers, and specialists in different areas have experimented and developed new methods for efcient usage of the products produced from microorganisms present in the given environment (Labeda and Shearer 1990; Swings 1992; Shara et al. 2010). The availability of microorganisms with highly specic activity, that is, strains possessing useful characteristics, is the basic element for the development of applied and fundamental biotechnology products (Adachi et al. 2003). Observing different fermentation processes in nature, man has chosen different microorganisms for producing bakery products, cheese, wine, and beer (Beishir 1991). Modern microbiology operates actively with strains of actinomycetes, bacteria, yeasts, fungi, viruses, and other microorganisms for which morphological, taxonomical, and biochemical characteristics are well studied and documented. A large number of these microorganisms are already in use in the industry. Genetic engineers have performed many experiments for the selection of productive strains and construction of microorganisms with new characteristics. The process of selection of a single industrial strain is a result of the efforts of tens of researchers or, sometimes, several generations of scientists (Sambrook et al. 1989). The development of the modern biotechnology in a given country can be estimated through the quality and quantity of the applied strains in the economy, industrial development, ecological culture, and human health. As a result of this purposeful research, a number of immunological, diagnostic, prophylactic, curative, hormonal, and stimulating bioproducts were prepared and applied in the elds of human and veterinary medicine (Hosoya et al. 1998). Mankind successfully ghts a lot of infectious diseases by means of bacterial and viral vaccines nowadays (Hu and Ochi 2001). Microbiological science is also important for agriculture because of its application in forage and silage preparation. With the help of microorganisms, soil fertility can be improved and the processes of biosynthesis and plant bioconservation can be regulated and directed. Microorganisms are widely applied in the food-processing industry for preparation of new foodstuffs; for improvement and preservation of food avor, taste, and digestibility; and for protein and carbohydrate synthesis (Vinci and Byng 1999). The process of preservation of a variety of foods is performed by microorganisms. Microorganisms are also used in the chemical and pharmacological industry for preparation of different organic compounds, such as organic acids, enzymes, vitamins, antibiotics, alcohols, vinegar,
2.4.1.1 Subcultivation ...................................................................... 38 2.4.1.2 Under Mineral Oils ..............................................................40 2.4.1.3 Water and Water-Salt Solutions ..........................................40 2.4.1.4 Preservation through Drying ...............................................40 2.4.1.5 Vacuum Drying .................................................................... 41
2.4.2 Cryobiological Methods for Conservation and Preservation of Microorganisms .............................................................................. 41
Acknowledgments .................................................................................................... 43 References ................................................................................................................ 43
etc. (Donev 001). The biotechnology has found its place in the oil-and ore-extracting industry for obtaining oil and metals from rich deposits. The waste-free technologies and the biological-type purication plants using microbiological methods for environmental protection are of signicance for the industry (Claus 1989). It is important to emphasize that the microorganisms were an essential part of the natural cycles, and their preservation is as important for any other biological process. The main work for any microbiologist consists of isolation, selection, investigation, improvement, and genetic modication of different natural strains for different purposes. The conservation of the microbial vitality, specicity, activity, and immuno genicity, that is, the preservation of the scientic achievements in the area of the applied microbiology, is of prime signicance. The conservation and preservation of microbiological samples is an important task. At present, it is related to the processes of standardization and preparation of products of high quality, but it also involves foresight into the future development of the biotechnology (Boeswinkel 1976; Vinci and Byng 1999).
