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PRESERVATION OF YEAST CULTURES BY LYOPHILIZATION
Author(s) -
Wynants Jean
Publication year - 1962
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1962.tb01876.x
Subject(s) - yeast , fermentation , assimilation (phonology) , food science , yeast extract , biochemistry , chemistry , biology , microbiology and biotechnology , philosophy , linguistics
A study of freeze‐drying was made with seven strains of brewer's yeast. The treated yeasts were submitted to manometric measurement of both oxidation and fermentation rate. A greater rate of oxygen uptake in the lyophilized strains, and the appearance of abnormally small colonies after plating on a solid medium proved the loss by some lyophilized yeast cells of the ability to oxidize glucose and other respiratory substrates tested. However, cells from normal colonies were found to be otherwise quite similar to untreated ones, and growth curves, fermentation and assimilation reactions, sporulation and flocculence abilities remained unaltered.