Abstract
A method for preserving yeasts by drying them on calcium alginate swabs was developed; 10 known pure yeast cultures and 10 yeasts recovered from fermenting musts were examined. With this preservation method, all 20 strains tested retained good viability when stored for nine months under refrigerated (4°C) or room temperature (25°C) conditions. Also, there were no changes in colony morphologies or pigment production for any of the 20 yeast cultures tested. Yeast fermentation and assimilation reactions, and abilities to grow without added vitamins were not affected by use of this preservation method. This method provides an easy, economical approach to a more long-term preservation of yeast cultures.
- Received September 1988.
- Copyright 1989 by the American Society for Enology and Viticulture
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Vol 40 Issue 3
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