How to preserve bacterial culture for a long time?

Long-term preservation methods permit intervals of months or even years between subcultures. Isolates may be stored indefinitely if they are maintained frozen at -70°C or below; these temperatures can be achieved in an “ultralow freezer” (-70°C) or a liquid nitrogen freezer (-196°C).

Lyophilization, or storage at -70°C or below are the best methods for long term preservation of bacterial culture and generally storage of isolates at -20°C is not recommended.

Freeze Dryer
Freeze Dryer


Most organisms may be successfully stored after lyophilization (freeze-drying).

Freeze-drying involves the removal of water from frozen bacterial suspensions by sublimation under reduced pressure. Lyophilized cultures are best maintained at 4°C or lower. Sublimation occurs when a frozen liquid goes directly to a gaseous state without entering a liquid phase.

The freeze-drying process results in a stable, readily rehydrated product. This process consists
of three steps:

  1. pre-freezing the product to form a frozen structure,
  2. primary drying to remove most water,
  3. and secondary drying to remove bound water.

It is recommend using slow rates of cooling as this will result in the formation of vertical ice crystal structures, thus allowing for more efficient water sublimation from the frozen product. Freeze-dried products are hygroscopic and must be protected from moisture during storage.

Preservation in Glycerol at 20 °C

  1. Grow a pure culture on an appropriate solid medium.
  2. When the culture is fully developed, scrape it off with a loop.
  3. Suspend small clumps of the culture in sterile neutral glycerol.
  4. Distribute in quantities of 1–2 ml in screw-capped tubes or vials.
  5. Store at -20 °C. Avoid repeated freezing and thawing. Transfer after 12–18 months.


Mineral oil at room temperature

  1. Prepare tubes of heart infusion agar with a short slant. For fastidious organisms, add fresh native or heated blood.
  2. Sterilize mineral oil (liquid petrolatum) in hot air (170 °C for 1 hour).
  3. Grow a pure culture on the agar slant.
  4. When good growth is seen, add sterile mineral oil to about 1 cm above the tip of the slant.
  5. Subculture when needed by scraping growth from under the oil.
  6. Store at room temperature. Transfer after 6–12 months.


Stab cultures at room temperature is used for non-fastidious organisms only, such as staphylococci and Enterobacteriaceae

  1. Prepare tubes with a deep butt of carbohydrate-free agar. Tryptic soy agar is recommended.
  2. Stab the organism into the agar.
  3. Incubate overnight at 35 °C.
  4. Close tube with screw-cap or cork. Dip cap or cork into molten paraffin wax to seal.
  5. Store at room temperature. Transfer after 1 year.


Stab cultures in cystine trypticase agar (CTA) method is recommended for the preservation of  Neisseria and streptococci

  1. Prepare tubes of cystine trypticase agar.
  2. Stab the organism into the medium.
  3. Incubate overnight at 35 °C.
  4. Close tube with screw-cap or cork. Dip cap or cork into molten paraffin wax to seal.
  5. For Neisseria, store at 35 °C, and transfer every 2 weeks. For streptococci, store at room temperature, and transfer every month.

Cooked-meat medium is used for the preservation of anaerobes

  1. Inoculate tubes of cooked meat medium with the isolate.
  2. Incubate overnight at 35 °C.
  3. Close tube with screw-cap or cork.
  4. Store at room temperature. Transfer every 2 months.

2 thoughts on “How to preserve bacterial culture for a long time?

  1. Namaskar.,
    MR. Tankeshwar Acharya.,

    We are producing lactic acid serum by natural process, we would like to store it for six months to one year, kindly suggest how to preserve it, we would like to store in a room temperature.

    Thanking you
    with best regards
    Prasad AVN

    1. Tankeshwar Acharya

      - Edit


      Dear Prasad AVN
      Happy to get your query, but I am not sure about this. Our lab and my work mostly specializes about pathogenic bacteria, so, though i have some knowledge regarding lactic acid formation, I think i do not deserve to give you expert opinion on this. Hopefully you will get the answer from text books or other online resources. Wishing you all the best.

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