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KMID : 0881720220370030121
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Journal of Food Hygiene and Safety
2022 Volume.37 No. 3 p.121 ~ p.128
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Review on Long-Term Preservation Methods for Microorganisms Causing Foodborne Diseases
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Kim Yu-Jin
Kim Soo-Min
Kim So-Yeon
Yoon Yo-Han
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Abstract
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The rapid development of biotechnology has increased the importance of microorganisms or their genetic information. Thus, the Nagoya Protocol on access to genetic resources and the fair and equitable sharing of benefits arising from their utilization was established, and countries are working to secure industrially and academically useful bioresources to deal with the agreement. In the case of Korea, because 67% of bioresources are imported from abroad, we are required to secure domestic bioresources as well. The number of isolated foodborne illness-causing microorganisms is predicted to invrease based on the incresing number of outbreaks of foodborne illness each year. Consequently, appropriate long-term preservation methods are necessary to secure the isolated microorganisms for the purpose of research and resourcification. Therefore, the long-term preservation methods for bacteria, fungi, viruses, and protozoa were investigated in this study, from domestic and international bioresource banks, and the functions of the cryoprotectants were reviewed and discussed. This review should be informative in the preservation of microorganisms and contribute to the development of biotechnology.
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KEYWORD
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Long-term preservation, Microorganism, Cryoprotectant, Foodborne illness
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