What are the ideal temperature ranges for storing E. coli samples in culture for laboratory tests?
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The ideal temperature ranges for storing E. coli samples in culture for laboratory tests vary based on the specific conditions. E. coli strains stored at 4 °C for over 40–50 years retained viability and characteristic features. Additionally, storing E. coli cells at 2 to 8°C in 0.9% NaCl for 30 days maintained viability. However, the viability of E. coli cells decreased when stored at higher temperatures such as 15, 20, and 25 °C, especially in hyperosmotic conditions. Freezing E. coli samples at -24 and -80 °C before subjecting them to high hydrostatic pressure (HHP) led to significant reductions in bacterial counts, indicating enhanced microbial inactivation. Therefore, for optimal preservation and viability of E. coli samples in laboratory settings, storing them at lower temperatures around 4 °C or freezing them at ultra-low temperatures like -80 °C could be beneficial.
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| Papers (5) | Insight |
|---|---|
Open access•Journal Article 1 Citations | Ideal temperature for storing E. coli samples in culture for lab tests is 2 to 8°C. The study suggests a 30-day storage period at this temperature range in 0.9% NaCl solution. |
14 Citations | Ideal temperature ranges for storing E. coli samples in culture for laboratory tests are 4, 15, or 30°C for 4, 8, 14, 24, or 32 hours, as per the study. |
8 Citations | Ideal temperature ranges for storing E. coli samples in culture for laboratory tests are 4°C, -24°C, and -80°C, as indicated in the study for optimal inactivation by high hydrostatic pressure combined with freezing. |
| Ideal temperature ranges for storing E. coli samples in culture for laboratory tests are 5-10°C to maintain viability, as higher temperatures and hyperosmotic NaCl solutions reduce cell counts. | |
| E. coli samples can be stored for laboratory tests at 4 °C, as demonstrated by strains preserved for 40–50 years while retaining morphological, serotypic, biochemical characteristics, and drug sensitivity. |
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