魚類病原ウイルスの保存法

日本微生物株保存連盟会誌

Preservation of fish pathogenic viruses under the freezing or freeze-dry conditions was Studied. The viability of viruses after freezing or freeze-dry was estimated. On the freezing method, effects of freezing speed, storage temperatures and cryoprotectants on infectivity of viruses were compared. Fish pathogenic viruses, infectious pancreatic necrosis virus (IPNV), infectious hematopoietic necrosis virus (IHNV), Oncorhynchus masou virus (OMV), Herpesvirus salmonis (H. salmonis) suspended in culture medium supplemented with 10 % DMSO or glycerol were preserved retaining their viabilility under –80 C or liquid nitrogen. DMSO was more effective than glycerol to keep infectivity of virus. Although effect of freezing speed on virus infectivity was not so significant, rapid freezing was more effective than slow freezing. On the freeze-dry method, 2% cryoprotectants, namely lactose and sorbitol, were suitable for IPNV and IHNV. Skimmilk, albumin and sodium glutamate were effective for HMV to avoid the loss of virus infectivity. Storage at ‐20 C or 0 C for the freeze-dried specimens was more effective than at room temperature. Fish pathogenic viruses; IPNV, IHNV, OMV and H. salmonis were preserved at -80 C or in liquid nitrogen and were also preserved by the freeze-dry method.