Resumo

PANIZO, María Mercedes; REVIAKINA, Vera; MONTES, Williams  e  GONZALEZ, Gladys. Mantenimiento y preservación de hongos en agua destilada y aceite mineral. Rev. Soc. Ven. Microbiol. [online]. 2005, vol.25, n.1, pp.35-40. ISSN 1315-2556.

Abstract To maintain and to conserve a fungal culture collection is a task that demands constant dedication and surveillance. It requires to know morphological, physiological and biochemical characteristics of fungi, as well as their requirements for preservation methods. The main objective of this work was to evaluate viability, purity and morphological stability of yeasts and moulds, long-term preserved under mineral oil and distilled water. 411 fungi were random chosen (170 yeasts and 241 moulds), all of them kept in duplicate under mineral oil and distilled water method described by Castellani. The yeasts evaluation was carried out by physiological, biochemical and quick tests. For filamentous fungi, biochemical and thin plate cultures were done. The statistical analysis was carried out using central tendency measures and variance analysis (ANOVA). 170 (100%) of the yeasts were conserved viable, pure and morphologically stables for the two preservation methods, during 2-48 years. From 241 filamentous fungi, 100% were conserved pure and viable, while 95,4% stayed morphologically stable, for both methods used, during 3-47 years. No statistically significant differences were found when comparing both conservation methods. Preservation methods like distilled water and under mineral oil guarantee long-term appropriate conservation of yeasts and moulds, assuring viability, purity and morphological stability.

Palavras-chave : Maintenance; preservation; fungi; Castellani method; mineral oil.