@article{mbs:/content/journal/micro/10.1099/00221287-25-2-291, author = "Lion, M. B. and Bergmann, E. D.", title = "Substances which Protect Lyophilized Escherichia coli against the Lethal Effect of Oxygen", journal= "Microbiology", year = "1961", volume = "25", number = "2", pages = "291-296", doi = "https://doi.org/10.1099/00221287-25-2-291", url = "https://www.microbiologyresearch.org/content/journal/micro/10.1099/00221287-25-2-291", publisher = "Microbiology Society", issn = "1465-2080", type = "Journal Article", abstract = "SUMMARY: The lethal effect of oxygen on Escherichia coli organisms freeze-dried from water may be partly abolished by the addition of certain compounds before lyophilization. Three groups of such protective compounds were found: (i) thiourea, some of its derivatives and analogues; (ii) sugars, especially monosaccharides and some of their derivatives; (iii) some simple inorganic salts. The protective action was not unequivocally correlated with reducing power. Certain reducing agents (e.g. sodium dithionite, cysteine, reduced glutathione) even enhanced the lethal effects of oxygen.", }