Cold shock during liquid production increases storage shelf-life of Cryptococcus nodaensis OH 182.9 after air-drying

Fermentation, formulation and drying studies are necessary and important in order to simplify production, transportation, storage and application of biocontrol agents. Air-drying is a convenient and economical drying method for developing microbial biocontrol products. Experiments were designed to determine the effect of temperature shock during liquid cultivation on cell survival of a Fusarium head blight biocontrol agent Cryptococcus nodaensis OH 182.9 after air-drying. OH 182.9 cultures were grown at various temperatures in semi-defined complete liquid media, with cultures grown at 25 degrees C for 48 h serving as the standard control culture condition. Harvested cultures were mixed with 10% diatomaceous earth ( DE), vacuum filtered, air dried for 20 h at 60-70% RH, and stored at 4 degrees C. In general, cells grown at 25 degrees C for 20 h followed by cultivation at 15 degrees C for 28 h survived air-drying better than control cells. The survival of cells subjected to heat shock at 31 degrees C generally did not differ from control cells regardless of whether heat shock was applied at the late exponential or early stationary stage of growth. In another experiment designed to optimize the effect of cold temperatures during cultivation on subsequent survival of air-dried cells in DE at 4 degrees C and room temperature (25 degrees C), prolonged (28 h) cold shock at 10 and 15 degrees C after incubation at 25 degrees C for 20 h enhanced the storage stability (shelf-life) of a DE-formulated OH 182.9 product. In greenhouse tests, air-dried cells of OH 182.9 stored for 6 weeks at 4 degrees C maintained a higher biocontrol efficacy than cells stored for 6 weeks at 25 degrees C.