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PRESERVATION OF YEASTS BY DRYING
Author(s) -
Annear DI
Publication year - 1963
Publication title -
australian journal of experimental biology and medical science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.999
H-Index - 104
eISSN - 1440-1711
pISSN - 0004-945X
DOI - 10.1038/icb.1963.48
Subject(s) - desiccation , cellulose , food science , yeast , chemistry , chromatography , biology , botany , biochemistry
SUMMARY Eight different strains of yeasts suspended in a mixture of peptone and glucose were dried on cellulose tufts. The recoveries, after storage in vacuo for thirty months at room temperature, ranged from 2–90 p.c. With three of the yeasts, recoveries after drying were shown to increase markedly as the cultures from which suspensions for drying were made, developed from the young to the mature phase. With young cultures most of the losses appeared to occur during the latter stages of desiccation. Variation among recoveries of replicate desiccates was much higher with young than with mature cultures.