Brazilian Journal of Microbiology Brazilian Journal of Microbiology
Braz J Microbiol 2018;49:220-31 - Vol. 49 Num.2 DOI: 10.1016/j.bjm.2017.08.004
Long-term cryopreservation of basidiomycetes
Giani Andrea Linde, Alana Luciani, Ana Daniela Lopes, , Juliana Silveira do Valle, Nelson Barros Colauto
Universidade Paranaense, Programa de Pós-graduação em Biotecnologia Aplicada à Agricultura da Universidade Paranaense, Umuarama, PR, Brazil
Received 30 December 2016, Accepted 10 August 2017

Basidiomycetes have several biotechnological and industrial applications such as enzyme production, bioremediation, pharmaceutical and functional food production. Due to climatic features, the preservation of several basidiomycetes is threatened, and to guarantee the preservation of this genetic resource, the development of long-term preservation techniques is necessary once there is no universal protocol for the cryopreservation of basidiomycetes. Cryopreservation is a technique in which microorganisms are submitted to ultralow temperatures. Therefore, this study aimed to collect information on the main conditions for long-term cryopreservation of basidiomycetes in the last 20 years. Scientific articles on cryopreservation of basidiomycetes published from 1997 to 2016, were researched, and only the studies on two intervals of cryopreservation were considered: from 1 to 2 years and for longer than 2 years. The analyzed conditions of basidiomycete cryopreservation were: most studied genera, cryopreservation temperature, substrate, cryoprotectant (and preservation substrate), cryopreservation period, thawing temperature and cultivation medium after thawing, physiological and genetic stability of basidiomycetes after thawing in cryopreservation. In this review, the viability of the main cryopreservation conditions of basidiomycetes studied in the last 20 years are presented and discussed.

Preservation, Substrate, Fungi, Mycelial viability, Cryoprotectant
Braz J Microbiol 2018;49:220-31 - Vol. 49 Num.2 DOI: 10.1016/j.bjm.2017.08.004