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FACTORS AFFECTING THE SURVIVAL OF LYOPHILIZED BREWERY YEAST STRAINS
Author(s) -
Hall J. F.,
Webb T. J. B.
Publication year - 1975
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.2050-0416.1975.tb03709.x
Subject(s) - yeast , strain (injury) , biology , food science , microbiology and biotechnology , cell survival , freeze drying , chemistry , biochemistry , chromatography , in vitro , anatomy
Some of the factors that contribute to the loss of viability of brewery yeast strains during lyophilization (freeze‐drying) have been investigated. A lyophilization technique for the maintenance of brewery yeast strains with higher viabilities than those previously reported has been developed. Three lyophilized strains of ale yeast still had a survival rate of 60% after periods of storage of up to three years, while a lager yeast strain maintained a viability of approximately 50% during storage for eighteen months.