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Some Factors Influencing the Survival of Freeze Dried Yeast Cultures
Author(s) -
Rose D.
Publication year - 1970
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1970.tb05247.x
Subject(s) - yeast , agar , schizosaccharomyces pombe , biology , microbiology and biotechnology , food science , saccharomyces cerevisiae , biochemistry , genetics , bacteria
S ummary . A freezing temperature of −30° appeared to be optimal for subsequent survival of yeast cultures. Cells initially grown in broth gave higher survival rates than those grown on agar, and the time period between suspending cells in the preservation medium and freezing was shown to be of importance. Flocculence had no effect on the survival rate of Schizosaccharomyces pombé.